When you try this incredible candy, you won't believe how good it tastes!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
25 mins
total:
55 mins
Servings:
48
Yield:
48 pieces
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil. Place the matzo crackers in a single layer on the lined baking sheets, breaking to fit, if necessary.

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  • Bring the butter and brown sugar to a boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo, and spread evenly with a heat proof spatula.

  • Place the caramel topped matzo in the preheated oven for 10 minutes. Remove from oven and evenly sprinkle the chocolate chips on top. Return pans to oven to melt chocolate, about 1 minute. Smooth melted chocolate to completely cover the caramel. Sprinkle with the chopped walnuts. Chill in refrigerator for 20 minutes, or until set. Break into small pieces to serve.

Nutrition Facts

128 calories; protein 1.5g; carbohydrates 15.2g; fat 7.5g; cholesterol 10.2mg; sodium 29.3mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2010
I love this recipe! I've been making it for years with saltines as well. I don't know if it's a computer glitch, but the proportions are off a bit. The amount of butter, brown sugar, chocolate and nuts are enough for ONE pan - not two. I used 6 crackers on one pan and had another pan ready just in case. The thick caramel was just the right amount for the one pan - it would not have stretch ed to cover both. Ditto on the chocolate and nuts. So if you want to make two pans, you need 12 crackers, 2 cups of butter, 2 cups of brown sugar, 4 cups chocolate chips and 2 cups chopped nuts! Hope this helps! Read More
(43)

Most helpful critical review

Rating: 3 stars
03/28/2018
This turned out well but only after I realized that the quantities of butter are brown sugar were wrong. Using 11 sheets of matzoh I needed 2 sticks (1 cup) of butter and 2 cups (not 1) of brown sugar. Read More
41 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/01/2010
I love this recipe! I've been making it for years with saltines as well. I don't know if it's a computer glitch, but the proportions are off a bit. The amount of butter, brown sugar, chocolate and nuts are enough for ONE pan - not two. I used 6 crackers on one pan and had another pan ready just in case. The thick caramel was just the right amount for the one pan - it would not have stretch ed to cover both. Ditto on the chocolate and nuts. So if you want to make two pans, you need 12 crackers, 2 cups of butter, 2 cups of brown sugar, 4 cups chocolate chips and 2 cups chopped nuts! Hope this helps! Read More
(43)
Rating: 5 stars
04/14/2009
I've made this every year for the past 20 years;it is my most requested recipe from friends and family. Instead of walnuts I use 1C chopped pecans and 1C slivered almonds. Melt margarine (to be pareve) or butter (dairy) w/1C brown sugar pecans & almonds bring to a boil then let simmer for 2 minutes. Pour over large matzah boards placed on a greased rimmed cookie sheet (break to fit - leave no holes). Bake @ 350 for 7 - 10 minutes (middle rack). Remove from oven & sprinkle w/semi-sweet chocolate chips; spread chocolate. Allow several hours for chocolate to harden. Delicious! Read More
(22)
Rating: 5 stars
03/25/2009
I am familiar with this recipe and have made it every Passover for the last several years. It is delicious by itself or served with vanilla ice cream. Read More
(17)
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Rating: 4 stars
04/07/2009
Good recipe but only use the TOP RACK of the oven to prepare as it will burn on the bottom rack! Read More
(14)
Rating: 5 stars
01/03/2011
This is so addictive. I made two batches one with chocolate top and no nuts the other with nuts and no chocolate. I have also made it with graham crackers and another recipe I saw used saltine crackers. I did use the mini chips which eliminated the necessity of putting it back in the oven. By the time I sprinkled the chips all over the top they melted and spread without trouble. Make sure you put foil or parchment on your cookie sheet! Read More
(13)
Rating: 5 stars
04/09/2009
Sooooo good! I halved the recipe but next time I might as well double it. I lined the tray with parchment paper instead of foil and there was absolutely no sticking at all. I also added a pinch of salt which gave a nice oomph to the toffee. Read More
(12)
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Rating: 5 stars
05/26/2009
I have been making this recipe for years. Found it in the Los Angeles Times. I always have to make a triple batch to have extra on hand for everyone to take home from Passover. It is fun to add other toppings besides chopped nuts. Try white or dark chocolate instead of semi sweet chocolate Excellent!!!! Read More
(11)
Rating: 5 stars
04/06/2010
Don't subsitute the butter for anything else:( I made this with light butter and the caramel never set up. Didn't stop me from eating some before I threw it out. Shame on me for trying to save a few calories! I'll be making this again with regular butter I'm looking forward to a second attempt. I made this in a bakery I worked in years ago and it was delicious. Edit I made this again with butter and it made all the difference. It came out perfect. I laso let it cool for a few hours. Perfection! Read More
(11)
Rating: 5 stars
04/18/2011
used dark brown sugar and everyone raved Read More
(7)
Rating: 3 stars
03/28/2018
This turned out well but only after I realized that the quantities of butter are brown sugar were wrong. Using 11 sheets of matzoh I needed 2 sticks (1 cup) of butter and 2 cups (not 1) of brown sugar. Read More
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