Whether or not you celebrate Passover, this chocolate toffee matzo bark recipe is a keeper! Semisweet chocolate is melted into warm toffee and then you can add whatever mix-ins you like for a quick, decadent and delicious dessert or snack.
4-5 pieces of matzo
2 sticks unsalted butter
1 cup of brown sugar
12-ounces Scharffen Berger 62% cacao Semisweet Chocolate Chunks
3/4 cup of chopped nuts
1/2 cup of chopped dried apricots
½ teaspoon kosher salt
Preheat the oven to 350°F. Line a baking sheet (one with a rim) with aluminum foil. Cover the baking sheet with the matzos, breaking them apart if need be, so that the entire sheet is covered.
To make the toffee, add the butter and brown sugar in a medium saucepan over medium heat. Stir constantly while bringing the mixture to a boil, then continue to cook, while continuing to stir, until the mixture is bubbling. Pour this over the matzos right away, spreading it around to cover the matzos.
Place in the oven and bake for about 9 minutes or until the toffee is bubbling. Remove the pan, placing it on the stove top or counter and spread the chocolate pieces over the toffee. Let them melt for a few minutes, then spread the chocolate around. Sprinkle with nuts, dried fruit, salt and whatever else you like. Refrigerate for about an hour then remove and pull off the aluminum foil up. Place the matzos on a cutting board and chop into pieces.
Recipe by: @traceyceurvels