Food Recipes Desserts Candy Toffee Matzo Be the first to rate & review! This fast, genius dessert uses store-bought matzo as the instant base for homemade toffee. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on December 6, 2013 Save Rate PRINT Share Close Photo: © Madeleine Hill Total Time: 40 mins Yield: 2 pounds Cook Mode (Keep screen awake) Ingredients 2 sticks (1/2 pound) salted butter, plus more for brushing About 5 pieces of matzo 1 cup packed dark brown sugar 2 cups good-quality chocolate chips, such as Guittard or Valrhona 1 cup mixed pecan halves and sliced almonds, toasted Sea salt Directions Preheat the oven to 350°F. Line a 15- x 17-inch shallow baking pan with foil and brush the foil with butter. Line the pan with parchment paper and brush the paper with butter. Arrange a layer of matzo in the pan, breaking it to fit. In a medium saucepan, melt the 2 sticks of butter with the brown sugar over moderate heat. Bring to a boil and cook, whisking the toffee constantly, for 5 minutes. Pour the toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven and bake for 5 to 8 minutes, or until bubbling. Remove the toffee matzo from the oven and sprinkle the chocolate chips on top. Let the chocolate melt for 5 minutes, then, using an offset spatula, spread it evenly in a thin layer. Sprinkle the nuts on top and season lightly with salt. Let cool to room temperature, or refrigerate for faster cooling. Break the toffee into pieces and serve. Make ahead The toffee can be kept in an airtight container at room temperature for up to 2 days. Rate It Print