Vegan Chocolate Toffee Matzah

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If you celebrate Passover then you probably already know all about matzah toffee, otherwise known as matzah crack.

I mean if you have to eat matzah for a week, you gotta get creative! I don’t hate matzah. I am however 100% over eating it after a week.

I don’t hate it, lets say I tolerate it. BUT when you pour butter, sugar, chocolate and sprinkles all over it, I FLIPPING LOVE IT!

Suddenly Passover is the best time of year. So much for feeling afflicted!

You may have also had something like this made with saltine crackers, but I promise, PROMISE, it is better on thin, crispy, light matzah!

So even if you do not celebrate passover, you can still grab a box of matzah in the international isle of your local grocery store and make yourself a batch of this yearly favorite. And if you by some chance get invited to a Passover Seder, now you know what to make!

INGREDIENTS:

  • 5 pieces of plain matzah (you can use regular or Gluten Free)

  • 3/4 cups dairy free butter (I use earth balance)

  • 1 cup brown sugar

  • 1 cup chopped vegan dark chocolate, or chocolate chips

  • course sea salt

  • sprinkles (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees.

  1. In a medium sauce pan, heat brown sugar and butter over medium heat, stirring continuously. Simmer for 3 to 5 minutes, allowing all of the sugar to melt, and the mixture to become smooth.

  2. Cover a large cookie sheet in a layer of parchment or foil (this makes for easier cleanup.) Make a single layer of matzah on the pan. You may have to break a piece in half to fit it all on one pan, or you can use 2 pans.

  3. Evenly spread the sugar/ butter mixture over the pieces of matzah. You want to completely cover each piece with the mixture . Place the pan in the oven on the middle rack. Allow the matzah to bake for about 5 minutes.

  4. Remove matzah from the oven, leaving it on the pan. Sprinkle the tops of the hot matzah with the chocolate. It will quickly melt. Evenly spread the melted chocolate over the matzah. Sprinkle with salt and sprinkles.

  5. Place the pan in the fridge or the freezer to cool, and allow the chocolate to harden.

  6. Once the matzah has hardened, either cut into bite size pieces with a knife, or break into pieces with your hands. Store in an airtight container in the fridge, or at room temperature.

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