Delicious and easy, our matzo candy recipe is sure to be a winner for you and your family this Passover!
What You Need:
For the Toasted Almonds Pieces
- 1/2 c almond slices
- 1 tbsp butter
What You Need:
Everything Else
- 1 c Butter
- 1 c Brown Sugar
- 1 tsp Vanilla Extract
- 10 oz Dark Chocolate Chips
- 1/2 c White Chocolate Shavings (If your store doesn’t sell them you can use a bar of chocolate and a vegetable peeler to make your own)
- Toasted Almond Pieces (Recipe Included)
- 4 Pieces of Matzah
- Sea Salt
How To Make It:
Toasted Almond Pieces
In a skillet over medium heat, melt butter. Add almond slices, stir to completely coat in butter. Toast almonds until golden, stirring constantly to avoid burning. Remove from pan to a paper towel-covered plate. Allow to cool enough to handle. Chop slices into fine pieces and set aside.
How to Make It:
Everything Else
Preheat oven to 350 degrees.
Cover rimmed baking sheet with foil and line with a sheet of parchment paper. Arrange matzah in a single layer, breaking the crackers as needed to cover the entire sheet.
Melt butter in a saucepan over medium heat. Add brown sugar, whisking until sugar has dissolved and mixture has come to a boil. Continue cooking and stirring for about three minutes until the mixture is foamy and thick like caramel. Remove from heat and add vanilla, mixing to combine.
Quickly pour the mixture over matzah and use a spatula to spread in an even layer. Bake for 8-10 minutes. Toffee should be bubbling when you remove it from the oven. Place on a cooling rack.
Quickly sprinkle chocolate chips evenly over the toffee. Wait several minutes to allow the chocolate to melt, then spread over the toffee. Scatter toasted almond pieces, white chocolate shavings, and sea salt on top. Allow to cool for about an hour or until the baking sheet can be put in the fridge. Refrigerate for a minimum of 45 minutes.
Remove from fridge and transfer to a large cutting board. Cut into desired size and serve!
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