Crispy matzos with a buttery toffee coating get a topping of chocolate and a sprinkle of pecans in this traditional Passover dessert.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
206 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
Step 2
Place matzos onto the prepared baking sheets, breaking in half if needed.
Step 3
Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
Step 4
Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
Step 5
Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
Step 6
Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.
