Matzo dessert with toffee and chocolate
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 399, total fat 25 G., saturated fats 15 G., proteins 3 G., carbohydrates 46 G., fiber 2 G., cholesterol 41 mg, sodium 184 mg, sugar 34 G.
Calories 399, total fat 25 G., saturated fats 15 G., proteins 3 G., carbohydrates 46 G., fiber 2 G., cholesterol 41 mg, sodium 184 mg, sugar 34 G.
This sweet and salty holiday matzo treat is so delicious, you'll want to make it year-round. Salted matzo crackers are topped with a layer of homemade caramel, then melted chocolate, and sprinkled with flaky sea salt. You can omit the salt, but it adds a more complex flavor. Once set, break it into pieces and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 salted matzo crackers
- 220 g unsalted butter
- 1 cup firmly packed brown sugar
- 0.5 tsp coarse salt
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (from a 340g package)
- 1 teaspoon sea salt flakes, optional
We recommend
Recipes with similar ingredients: semi-sweet chocolate, chocolate chips (granules), crackers, brown sugar, sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Line a rimmed baking sheet with foil and lightly spray with cooking spray. Arrange the matzoh crackers in a single layer on the foil, breaking them as needed to fit. Depending on their size, you may not need all the crackers.
- In a medium saucepan, melt the butter over medium-high heat. Add the sugar and coarse salt and bring to a full boil; the mixture should bubble all over, not just at the edges. Continue cooking for 2-3 minutes, stirring occasionally, until the sugar and butter caramelize evenly. Remove from heat and stir in the vanilla extract.
- Pour the caramel over the matzo. Using a silicone spatula, quickly spread it to cover the matzo. It doesn't have to be perfectly spread; the oven will even it out. Bake until the caramel begins to bubble, 5-6 minutes.
- Sprinkle the hot caramel evenly with chocolate chips. Let sit until the chocolate melts, about 5 minutes. Use a spatula to gently spread the chocolate, then sprinkle with sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to allow the topping to set completely. Break into pieces and serve or store in an airtight container at cool room temperature for up to 2 weeks..
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