Chocolate Peanut Butter Matzo Toffee
In 1985, Montreal-based cookbook author, Marcy Goldman, developed a matzo-based toffee recipe to entice her picky toddler on Passover. The mix of crunchy matzo smothered in caramel and chocolate became a sensation - first in her household, and soon in homes across Canada and America. This recipe builds on Goldman’s classic, swirling creamy peanut butter over the chocolate and caramel for a next-level Passover treat.
Recipe by Leah Koenig
- Yield:6 Servings
- Prep Time:60 minutes
- Cook Time:15 minutes
- Total Time:75 minutes
4 to 6 matzo sheets
2 sticks (8 oz / 225 g) unsalted butter or vegan butter
1 cup (180 g) light brown sugar
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt
1 cup (180 g) semisweet chocolate chips
1⁄3 cup (65 g) creamy peanut butter
Roughly chopped peanuts and flaky sea salt, for topping, optional
Preheat the oven to 350 ̊F (180 ̊C), and line a large baking sheet with aluminum foil, then top with parchment paper. Arrange as many matzo sheets as needed to make a single layer on the baking sheet, breaking pieces in half to fit, as needed.
Add the butter and brown sugar to a medium saucepan set over medium heat. Cook, stirring often, until the mixture comes to a boil, then continue cooking, stirring constantly, until it begins to thicken, 2 to 3 minutes. Remove the saucepan from the heat and stir in the vanilla and kosher salt. Immediately pour the mixture over the matzo, spreading with a spatula to evenly cover. Transfer to the oven and bake until the caramel is bubbling and a shade or two darker, 8 to 10 minutes.
Remove from the oven and immediately cover the hot caramel with the chocolate chips. Let stand until the chocolate softens, about 5 minutes, then spread evenly over the top with a spatula.
While the chocolate is softening, warm the peanut butter in a microwave until pourable, about 20 seconds. Drizzle the peanut butter evenly over the top of the chocolate and, if desired, drag the tip of a knife through it to create a swirled pattern. Sprinkle with chopped peanuts and a little flaky salt, if desired. Let cool slightly, then refrigerate until set, 30 to 60 minutes. Break matzo toffee into smaller pieces to serve.