If you need a quick and easy dessert for Passover, look no further. I made a couple minor adjustments to this recipe by David Lebovitz (which he adapted from Marcy Goldman of BetterBaking) to make it vegan. Granted, it’s still tons of sugar, so it’s not exactly healthy, but it’s completely vegan and uses whole foods. Toffee and chocolate are one of my favorite classic combinations. Semi-sweet chocolate is perfect because it’s not cloyingly sweet and is complemented by the nutty, buttery, toffee. The dashes of salt also help balance things out. I even made 1/2 the pan with toasted coconut, and the other half of the pan sprinkled with sea salt. You can’t even tell it’s matzoh under there! As David mentions, you could also substitute matzoh with saltines (omit the pinch of salt). I also want to try pretzel rods. MMMmmm. The thing I love most is I didn’t need to do a huge grocery shop for this. All I needed was matzoh and I was good to go!
I made a version of this last year and it got great reviews so it’s making a second appearance this year. It’s rare for me to repeat a dish, but I got such great feedback I decided it could become “my thing”. Hopefully our seder tonight will also enjoy it! Happy Passover everyone.
Chocolate Toffee Matzoh Bark
Takes approx 30 minutes total
- 4 to 6 sheets unsalted whole wheat matzohs
- 1 cup (230g) Earth Balance vegan butter (or unsalted butter), cut into chunks
- 1 cup (215g) firmly-packed organic light brown sugar
- big pinch of sea salt
- 1/2 teaspoon organic vanilla extract (for Passover use Kosher brand)
- 1 cup (160g) vegan semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
- 1 cup (80g) toasted organic coconut (optional)
1. Line a rimmed baking sheet (approx. 11 x 17″) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F.
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces. Try not to overlap too much or you’ll end up with naked pieces later. No one wants naked matzoh!
3. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Once the toffee becomes foamy, remove from heat. Add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, then break into pieces and store in an airtight container until ready to serve. I let it cool in the refrigerator for an hour before breaking into pieces. It should keep well for about one week.
If you’re bringing as a host gift, pick up some cute food containers at The Container Store along with a hand written label identifying the contents.
Note: You can toast unsweetened, shredded coconut in a 1/4 sheet pan at the same time the matzoh is in the oven just watch it carefully as it can burn quickly. Take it out once or twice and stir the coconut for even browning.