Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.
Recipe information
Yield
20 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Line a large rimmed baking sheet with 2 sheets of parchment paper, overlapping and leaving some overhang on all sides. Arrange matzo in a single layer on prepared baking sheet, breaking to fit as needed to cover entire surface without gaps.
Step 2
Bring butter, sugar, 3 Tbsp. water, and ½ teaspoon Aleppo pepper, if using, to a boil in a medium saucepan over medium-high heat, stirring occasionally. Once boiling, stir once, then reduce heat to low and simmer, swirling pan occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
Step 3
Pour toffee evenly over matzo and spread to coat with an offset spatula. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and let cool until toffee is firm but still hot, about 5 minutes. Sprinkle chocolate evenly over top and let sit until melted (chocolate will go from matte to shiny), about 5 minutes. Spread chocolate evenly to edges of matzo with offset spatula. Sprinkle with pistachios, coconut, salt, and cocoa nibs and more Aleppo, if using. Let cool (or chill in the refrigerator if you simply can’t wait) until chocolate has hardened. Break into pieces.
Step 4
Do Ahead: Matzo can be made 3 days ahead. Store airtight at room temperature.
