This is the kind of treat that once you start eating you can’t stop. It’s addictive and many people have appropriately nicknamed it “matzo crack.” It’s basically crackers covered in homemade toffee, chocolate, and any toppings you want. I keep my version simple by topping mine with a sprinkling of Fleur de Sel French sea salt.
Because the matzo isn’t salted, adding salt on top really balances things out. It seems like a lot of salt at first, but don’t be tempted to use less. The toffee is so sweet that it really needs it. Make sure to use a delicate sea salt like Fleur de Sel or Maldon—whatever you do don’t use table salt.
This simple version is pretty perfect on its own, but if you want you can add other toppings like nuts, dried fruit, or shredded coconut. Also, I used matzo keeping in mind that Passover begins later this week, but I have also made a similar treat using saltine crackers (minus the sea salt topping).
Matzo Toffee with Fleur de Sel
Adapted from Serious Eats
5 sheets matzo
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup dark brown sugar
1 12-ounce bag (2 cups) semisweet chocolate chips
1 teaspoon Fleur de Sel or flaky sea salt
Heat the oven to 275 degrees and line a rimmed baking sheet with parchment paper. Arrange the matzos on the lined baking sheet, breaking them if needed to fit the pan.
In a medium sized thick-bottomed saucepan, melt the butter on medium-low heat. Once melted, turn the heat to low and add the dark brown sugar. Continue cooking and stirring the mixture until the sugar has dissolved and the mixture starts to boil. Pour the toffee over the matzos and use a rubber spatula or offset palette knife to spread it evenly over all the matzos.
Transfer the baking sheet to the oven and bake for about 15 minutes, until the surface of the toffee is shiny. Once out of the oven, sprinkle the chocolate chips on top and let it stand for 5 minutes so that the chocolate can melt. Then use a rubber spatula or offset palette knife to spread the melted chocolate evenly all over the toffee. Sprinkle the top with Fleur de Sel.
Refrigerate for at least 2 hours. Once chilled, break the matzo toffee into pieces and store in an airtight container in the fridge.
Makes 1 large batch.