I’ll admit, it can sometimes be hard to get excited about Passover desserts. Without the use of flour or traditional leavening agents (all of which are prohibited during the holiday), baking a delectable, unique dessert can be a challenge.
So when a recipe comes along that elicits wows from the table, you tend to bring it back year after year.
And matzo toffee? It’s a wow. Not only is it super easy — using just a handful of very basic ingredients — it also comes together very quickly.
I love this version, topped with chopped pistachios, dried cherries, and sea salt flakes — but the sky’s the limit in terms of what you can use.
You can swap out the pistachios and cherries for your favorite nuts and dried fruits, but don’t stop there! Delicious variations include: shredded coconut, white chocolate drizzle, candied orange zest, chopped crystallized ginger, and even mini marshmallows for a twist on s’mores.
You can also tweak the ingredients to accommodate dietary restrictions — use gluten-free matzo, or dairy-free chocolate chips and margarine instead of butter.
Pistachio-Cherry Matzo Toffee
Makes: 30-40 pieces
4-6 sheets of matzo
2 sticks unsalted butter
1 cup (packed) light brown sugar
1/2 teaspoon vanilla
1 1/4 cups chocolate chips
1/2 cup chopped unsalted pistachios
1/2 cup dried cherries (coarsely chopped if desired)
dusting of sea salt flakes
1. Preheat oven to 375 F. Cover a rectangular baking sheet (either 15 x 10 or 11 x 17) with foil; line the bottom with a sheet of parchment paper.
2. Place matzo in the pan in a single layer, breaking off pieces to cover the pan (you’ll likely have a few gaps, which is fine).
3. Bring the butter and sugar to a boil in a medium saucepan, stirring constantly. Boil, continuing to stir, for 3 minutes. Remove pan from heat and stir in vanilla. Pour over matzo and quickly spread to cover completely. Bake for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let sit for about 5 minutes and spread melted chocolate evenly. Sprinkle with pistachios, cherries, and sea salt.
4. When pan is cool enough to handle, place in fridge to firm up. Break into pieces.