Coconut Chocolate Toffee Matzo Crunch
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 4-5 pieces of matzo
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 cup dark brown sugar
  • 1¼ cup semisweet or bittersweet chocolate chips
  • 2 cups shredded coconut, toasted
  1. Preheat oven to 350°.
  2. Line a large baking sheet with heavy duty aluminum foil. Place the matzo in the pan, breaking the pieces so that they fit. Set aside.
  3. Place the butter and sugar into a medium saucepan. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
  4. Pour the caramel over the matzo. Spread evenly with a small metal spatula, covering all of the matzo pieces.
  5. Bake at 350° for 15 minutes, rotating the pan front to back halfway through.
  6. Remove from the oven. Turn the oven off.
  7. Sprinkle the chocolate chips over the matzo. Place into the oven (turned off) for 1 minute. Remove and spread the chocolate evenly over the matzo.
  8. Sprinkle the toasted coconut over the chocolate. Gently press into the chocolate with the back of a spoon.
  9. Allow the pan to cool completely and then transfer the pan into the freezer to allow the Coconut Chocolate Toffee Matzo Crunch to set completely. Peel the matzo off the foil and break into pieces. Your choice if they are large pieces or small pieces.
  10. Store in the freezer.
Recipe by Desserts Required at