Passover is here and the Seder is over. And while many still eat matzo well into the week, others will be stuck with at least a few extra pieces. Instead of throwing it back into the pantry  not to see the light of day until next year – why not transform your leftovers into something even more tasty?

This recipe is a fun and fresh take on an original chocolate toffee recipe with the addition of fruit and white chocolate swirls. Adding nuts and different chocolate flavors are great ways to make your toffee unique; don’t be afraid to make yours special!

Matzo Toffee with White Chocolate and Strawberries

Yields | 18 to 20 pieces |

  • 3 to 4 pieces matzo
  • 1 cup brown sugar, packed
  • 1 ¼ cup butter, unsalted
  • 1 bag dark chocolate chips (11oz bag)
  • ½ bag white chocolate chips (about 1 cup)
  • 1 Tbsp olive oil
  • 1 ½ cup freeze-dried strawberries

| Preparation | Preheat oven to 350°F. Prepare a 13x9 inch pan with parchment paper.

Lay matzo across the bottom of the lined pan creating just one layer. Break the matzo to fill the entire bottom and fill as many holes as possible.

Heat butter in a small sauce pan on the stove set to medium. Once the butter has melted, add brown sugar and stir, bringing mixture to a boil. Boil for 3 to 4 minutes, stirring continuously. The toffee mixture should be very thick and sticky.

Carefully pour the mixture on top of the laid out matzo and spread evenly with an offset spatula.

Place pan in the oven for about 8 minutes. Watch carefully. The toffee mixture should be bubbling, but not burning. Remove from oven.

Evenly sprinkle all the dark chocolate chips across the top of the boiling toffee. Cover the pan loosely with foil and let melt for 5 minutes.

While the dark chocolate is melting, place another small sauce pan on the stove over medium-low with the white chocolate and olive oil. Stir until melted. 

Peel back the foil from the pan with toffee. The chocolate should be melted from the heat of the pan. Use an offset spatula to spread the chocolate evenly.

Pour the white chocolate into about 4 to 5 horizontal lines across the dark chocolate. Take the tip of the offset spatula and drag it vertically across the lines to create a swirl.

Sprinkle freeze-dried strawberries (or additional toppings) on top of the chocolate.

Cover the back up with foil and place it on a hot pad in the refrigerator until set; at least 1 to 2 hours or overnight.

When it is set, peel the toffee from the parchment and crack into pieces by hand.

Store in an airtight container; if it’s warm out, store in the fridge. 

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