This is fabulous sweet treat is perfect for Passover. For a gluten and dairy-free version, use gluten-free matzo and margarine!
What You’ll Need:
6 -8 sheets of matzo
1 cup butter
1 cup brown sugar packed
½ teaspoon vanilla extract
12 ounces good-quality chocolate or chocolate chips
½ cup chopped pecans
½ cup chopped toffee candy (optional)
What to Do:
Preheat oven to 350 degrees.
Line a large baking sheet with aluminum foil and cover with parchment paper. Place matzo on baking sheet, breaking extra pieces to fill in any spaces. (You may need 2 baking sheets.)
In a heavy saucepan, melt butter and brown sugar together over medium heat. Stir until the butter is completely melted and beginning to boil. Continue to boil for 3 minutes, stirring constantly. When caramel coats a spoon, remove from heat and add vanilla.
Working quickly, pour the mixture over the matzo, covering each matzo completely with a heat-proof spatula. Bake for 4 minutes.
Remove the pan from the oven and immediately cover the matzo with good-quality chocolate or chocolate chips. Place back in the oven for 1 -2 minutes until the chocolate is melted.
Remove from oven and spread the chocolate evenly. Immediately sprinkle with chopped pecans and chopped toffee. Refrigerate for an hour or longer and break into small pieces. Keep in a tightly closed container and refrigerate for up to 5 days.