Vegan Matzah Toffeeby Hannah Kaminsky
Buttery golden-brown toffee shatters on top of crisp matzah boards, smothered with a soft layer of dark chocolate. It's an essential staple for Passover, but so addictive that you'll want to make it all year long.
4 – 5 sheets matzah, to fit pan
1 cup vegan butter
1 cup dark brown sugar, firmly packed
¼ teaspoon salt
12 ounces (about 2 cups) semi-sweet chocolate chips
⅓ cup sliced almonds, optional
¼ teaspoon flaky sea salt, optional
- Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a 15 x 10-inch jellyroll pan, or other shallow pan with a rim, with matzah sheets. Arrange them to cover the bottom evenly, overlapping just slightly; you may need to break them to do so.
- In a saucepan over medium heat, melt the butter, brown sugar, and salt together, bringing them to a slow boil. Maintain a gentle boil without stirring for 3 to 5 minutes, until the mixture becomes thick enough to coat the back of a spoon. Pour the molten sugar mixture over the matzah and spread evenly. Bake in the oven for 4 minutes and remove carefully.
- Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 to 60 seconds. After it comes out of the oven for this second time, use a flat, heat-safe spatula to gently spread the melted chocolate so that it covers the top as completely as possible. Sprinkle evenly with sliced almonds and/or sea salt, if desired.
- Let the matzah toffee cool to room temperature, leaving it undisturbed until it has completely solidified. Break into pieces and store in an airtight container.
Find more of Hannah’s recipes at Bittersweet Blog and follow her on Instagram.
Tofu Mushroom Cobb Salad This bright and flavorful salad will become a new lunch or dinner favorite in your house! Easy to make... Main
Tofu Piccata This delicious Piccata is made with tofu instead of meat and it’s really delicious and filling. This would make... Main
Easy Air Fryer Tofu, Broccoli, and Potato Dinner This easy dinner can be made all in your air fryer! You can also adapt any of the components... Main
Shabbat Harvest Plate Get your veggies in with this simple, delicious dinner! Main
Vegan Chicken Salad An easy, filling vegan chicken salad recipe for any time of year! Main
Rice Paper Bacon The easiest, tastiest and cheapest vegan bacon I’ve ever encountered: RICE PAPER BACON! Appetizer
Zucchini Fritters A perfect summer treat! Side
Lisa’s Shabbat Lemon Cake A bright, delicious cake to make your Shabbat a true oneg (delight). Dessert
Scrumptious Mac and Cheese (no boil) Baked vegan mac and cheese, using only one dish! Perfect for an easy and delicious Shabbat dinner, or any... Main
Tortilla Soup with Jackfruit Warming, filling, and easy to make, not to mention healthy and delicious! Main
Mushroom Stroganoff Comfort food at its finest. Main
Chocolate Covered Cookies with Peppermint A quick, easy treat that kids (and kids at heart) are sure to love! Dessert