Passover is just about here! If you celebrate, you’re probably wondering how you should spice up your abundance of matzo. Well, this recipe for Creole spiced chocolate toffee matzo should do the trick. Surely by now you’ve heard of chocolate toffee matzo. If you haven’t, it’s three simple layers: matzo, toffee, and chocolate. Well, this is just that, except I added some of Creole seasoning to the toffee for a nice little kick. I thought it’d pair well with the sweet, buttery toffee, and boy was I right. It gives it a bit of savory complexity and a light spiciness that’ll creep up on you after you eat a few pieces. It’s delightful.
Is this kosher for Passover?
Yep, sure is! No leavening agents in sight. It’s also just plain kosher, so long as you’re serving it with a dairy meal. If you’re not, you can always use vegan butter in place of regular butter. This’ll also make it vegan (assuming your brown sugar is vegan).
Can I make this ahead of time?
Definitely! Your chocolate toffee matzo will hold up great in an airtight container in the fridge for a few days, or in the freezer for a few months. As a note, it’ll need to chill before you serve it anyway, so you might as well make it in advance!
What’s the process here?
The process for making this is quite simple. Line a 9 x 13 inch rimmed baking sheet with parchment paper or aluminum foil. Or if a baking sheet of this size won’t fit in your fridge, use two smaller ones. Next, preheat your oven to 350° Fahrenheit and then line your baking sheet(s) with a single layer of matzo. You’ll likely use about 5 sheets, and you can break them as necessary to fit them better. Then, add the butter, brown sugar, and Creole seasoning to a small or medium sized saucepan and bring to a boil, whisking often. Once it reaches this point, cook for about 3 minutes (continuing to whisk all the while), or until it’s bubbly and has thickened a bit. Remove from heat, and pour over the matzo. Transfer to the oven for 10-15 minutes, or until it’s bubbly all over. Then, cover with chocolate chips. Let them sit for a few minutes, until they’re shiny and melty. Then, spread evenly over the toffee and matzo using a spatula. Sprinkle chopped roasted peanuts over the top and pop the whole thing in the fridge for about 45 minutes. Finally, break into smaller pieces and enjoy!
Creole Spiced Chocolate Toffee Matzo
Ingredients
- 5 sheets Matzo
- 1 cup Unsalted butter
- 1 cup Dark brown sugar
- 2 tsp Creole seasoning
- 10 oz Bittersweet chocolate chips (One bag)
- 1/2 cup Roasted peanuts Chopped
Instructions
- Preheat oven to 350 and prep a 9 x 14 rimmed baking sheet with parchment paper, covering all the sides (if 9 x 14 won’t fit in your fridge, use 2 smaller sheets of your choosing). Then cover with matzo sheets, breaking as necessary to fit.
- In a small or medium sized saucepan, bring butter, brown sugar and Creole seasoning to a boil (whisk often). Cook for about 3 minutes (continuing to whisk often), or until it’s bubbly and thickened.
- Pour toffee over matzo and put in oven for 10-15 minutes, or until bubbly all over (check often to make sure it doesn’t burn).
- Remove from oven and cover with chocolate chips. After a few minutes, they’ll start to melt and look shiny. Spread the chocolate over the toffee with a spatula, then sprinkle chopped peanuts over the top.
- Transfer to fridge for about 45 minutes to chill, then break into pieces and store in an airtight container in the fridge until serving.
And that’s it! So easy, right? I hope you have a wonderful Passover (if you’re making these for that, of course)! If you make this Creole spiced chocolate toffee matzo, I really hope you love it. Let me know what you think in the comments or on Instagram.
Looking for more Passover treats? Try my matzo brei with blackberry compote, créme fraîche, and jalapeño maple syrup! Or if you’re looking for a kosher for Passover dessert, how about a pavlova? I love this pavlova with red berries and whipped cream and this pavlova with passion fruit curd!
