• 36servings
  • 165minutes

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Nutrition Info . . .

MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pieces matzoh

  2. 1/2 cup butter

  3. 1 cup packed brown sugar

  4. 1 teaspoon vanilla

  5. 1 bag (12 oz) semisweet or milk chocolate chips

  6. Coarse sea salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 250°F. Line cookie sheet with sides or 15x10x1-inch pan with foil. Arrange matzoh to fit in cookie sheet or pan.

  2. In 1-quart saucepan, melt butter and brown sugar over medium heat. Remove from heat; stir in vanilla. Spread brown sugar mixture evenly over matzoh.

  3. Bake 25 minutes. Remove from oven; sprinkle chocolate chips evenly over top of brown sugar mixture. Return to oven; bake 3 minutes longer or until chips begin to melt. Remove from oven; spread melted chocolate over top. Sprinkle with sea salt. Refrigerate toffee 2 hours or until completely set.

  4. Break toffee into pieces to serve.


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