This was one of the easiest desserts to make and I had most of the ingredients already in my house. I chose to use whole wheat matzo but you can use any kind you want. Get creative the the toppings too. Next time I want to do dark chocolate with some pretty sprinkles.
I will be bringing a large batch of this home for dinner tonight – hopefully everyone will enjoy it!
Recipe adapted from Salt and Serenity
- 1 box of whole wheat matzo
- 2 sticks of unsalted butter
- 1 cup of brown sugar
- 1½ cups of white chocolate chips
- 1 bag (12 oz) of semi-sweet chocolate chips
- Sea Salt
- Line a baking sheet with tin foil and then parchment paper. **Don't forget the parchment paper otherwise the toffee will seep through and stick to the tin foil and it will be a huge mess**
- Lay the matzo out to cover the baking sheet - you will have to break a few pieces into smaller rectangles to fit nicely in the pan
- Add the butter and brown sugar to a pot on the stove over medium heat. Mix with a wooden spoon until the mixture starts to boil (approx. 2-4 minutes). It will look like they are not mixing together but as soon as they start to boil it will. Continue to stir for another 3 minutes once the mixture starts to boil.
- Remove from heat and pour over the matzo. Spread to coat the matzo evenly with a spatula.
- Bake for 12 minutes until the butter/brown sugar mix turns to toffee (bubbly and golden brown in color).
- While matzo is baking microwave the white chocolate chips for 2 minutes on your microwaves medium power setting. When you remove from the microwave it will look as if it's not melted but stir with a spoon and the chips will melt as you stir.
- Pour melted white chocolate into large Ziploc bag and set aside.
- Remove the matzo from the oven and spread the semi-sweet chocolate chips over the top while it is still hot. The chocolate will begin to melt. Spread evenly with a spatula to cover all of the matzo/toffee.**You could also pop it back in the warm oven for a minute to speed up the melting of the chips**
- Grab your bag of melted white chocolate and squeeze so all of the chocolate goes into the corner of the bag. Snip the corner of the bag with scissors and pipe the white chocolate over the semi-sweet chocolate. Take a knife and drag it through the two chocolates to create a marbling effect.
- Sprinkle lightly with sea salt and place the tray in the fridge so the chocolate can harden. Once it is ready you can either break into smaller pieces with your hands or cut with a knife to create squares.
- Store in a airtight container in the fridge and they will keep for 4-5 days!