Matzo Toffee

Name: Matzo Toffee
Prep time: 15 min
Cook time: 11 min
Yield: 20
Ingredients: 4 whole matzo crackers; 1 cup (2 sticks) unsalted butter; 1 cup firmly packed light brown sugar; 1/8 tsp sea salt grinder; 1 1/2 tsps pure vanilla extract; 1 package (10 - 12 oz) chocolate chips semi-sweet, milk or dark chocolate; 1 cup pecans coarsely chopped, optional

When it comes to easy Passover desserts, it doesn’t get any better than this toffee bark. Crispy, crunchy, salty, and sweet, it’s highly addicting and perfect for gifting. Made with six simple ingredients, including McCormick® Pure Vanilla Extract, in less th... Read More Read Less

15m

PREP TIME

11m

COOK TIME

225

CALORIES

7

INGREDIENTS

Servings: 20

Ingredients

4 whole matzo crackers
1 cup (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
1/8 teaspoon McCormick® Sea Salt Grinder
1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 package (10 - 12 ounces) chocolate chips, semi-sweet, milk or dark chocolate
1 cup pecans, coarsely chopped, optional

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Spray lightly with no-stick cooking spray. Arrange matzo on baking sheet in single layer, breaking into pieces, as needed.
2 Heat butter and brown sugar in 2-quart saucepan on medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
3 Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
4 Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel. Sprinkled evenly with pecans. Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm.
5 Break or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.

Test Kitchen Tip:Stir 1/2 teaspoon McCormick® Ground Cinnamon into caramel mixture along with salt and vanilla.