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Matzo Toffee With Candied Ginger

5.0(192)

Traditional matzo toffee — a Passover-friendly spin on saltine toffee — is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate. In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger. Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts. Matzo toffee will keep for at least eight days, stored airtight at room temperature, which will take you through the holidays in the sweetest way possible.

by Melissa Clark

Open original recipe

JewishDessert

Servings

About 2 dozen pieces

Total time

50 min

Calories / serving

308 kcal

Ingredients (7)

serves

4 to 6 sheets matzo, preferably saltedmatzo
1 cup (2 sticks) unsalted butterbutter
200 grams light brown sugar (1 cup packed)
2 teaspoons ginger juice, optional (see note)ginger
Large pinch fine sea saltsalt
6 ounces chopped bittersweet chocolate (1 cup)
3 ounces chopped candied ginger (3/4 cup)ginger

Instructions (3 steps)

01Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
02In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
03Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.