Servings: 20

Ingredients:

  • Matzoh (4 sheets)
  • Butter (3 sticks)
  • White sugar (3/4 cup)
  • Water (3 tbsp)
  • Chocolate chips (1 heaping cup)
  • Toasted pistachios (1/2 cup)
  • Toasted coconut flakes (1/2 cup)

Directions:

  1. Preheat oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides.
  3. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface.
  4. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally.
  5. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is golden-brown and syrupy.
  6. Pour mixture over matzoh and spread to coat evenly.
  7. Bake until toffee is bubbling and the shade of a brown paper bag (~11 minutes).
  8. Remove from oven and let cool 1 minute.
  9. Sprinkle chocolate chips evenly on top and let sit until melted (~5 minutes).
  10. Spread chocolate evenly over top and sprinkle with pistachios and coconut.
  11. Let cool, then break into pieces.

Notes:

  • Feel free to use different toppings instead of pistachios and coconut.