This chocolate toffee matzoh bark is an insane combination of crunchy, sweet, and salty. It's a super easy recipe, perfect for Passover or any time you want a delicious treat, and can be customized with your favorite toppings.
1. Preheat oven to 350°F. Cover a baking sheet in foil and then line it with parchment paper. Spread out the matzohs in one layer (you may need to break a few to fit the pan shape).
2. Melt together the butter and dark brown sugar over medium heat, whisking constantly. Once the mixture starts to boil, continue cooking while whisking for 3 more minutes. Pour the toffee onto the matzoh and smooth into one layer.
3. Bake the toffee and matzoh for 8 minutes (the toffee should be bubbling). Take out of the oven. Immediately pour on the chocolate chips in one layer.
4. Let the chocolate chips melt in the toffee for 2 minutes and then use a spatula to smooth them out.
5. Sprinkle chopped pecans, coconut flakes, and sea salt on top (or your toppings of choice) and refrigerate for 30 minutes or until the chocolate has set.
6. Option to cut into squares with a knife or break into pieces with your hands - enjoy!
