Food & Cooking Recipes Dinner Recipes Homemade Toffee-Chocolate Matzah 3.4 (75) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2021 Rate Print Share Yield: 4 sheets This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann. Ingredients 4 sheets unsalted non-egg matzah ½ cup (1 stick) unsalted butter, cut into small pieces 1 cup packed dark-brown sugar 1 (12-ounce) package semisweet chocolate chips (2 cups) Coarse sea salt Directions Preheat oven to 250 degrees. Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature. Originally appeared: The Martha Stewart Show, April Spring 2009, The Martha Stewart Show, Episode 4131 Rate It Print