Yield: 12–16 servings
- 4–6 unsalted or lightly salted matzos
- 1 cup (226g) unsalted butter
- 1 cup (213g) light brown sugar, packed
- pinch of kosher salt
- 1 8-ounce bag (227g) Supernatural Rainbow Chocolate Chips
- ¼ to ½ cup (38–75g) unsalted macadamia nuts, toasted & chopped
- ¼ to ½ cup (25–50g) wasabi peas
- ¼ to ½ cup (40–80g) dried cherries or cranberries
- Jacobsen Salt Co. Pure Flake Finishing Sea Salt
NOTE: If you want to create our rainbow effect, separate the Supernatural Rainbow Chocolate Chips by colour before you start this recipe.
- Heat oven to 375°F. Line a half sheet pan with parchment paper. (We used this 17.25" x 12.25" x 1" pan.)
- Place matzos in a single layer across bottom of pan, breaking matzos into smaller pieces as needed.
- In a medium pot over medium heat, combine butter, brown sugar, and kosher salt. Whisk constantly until mixture begins to boil, then continue whisking for another 3 minutes.
- Remove from heat and carefully pour the liquid toffee over the matzos. Using a silicone spatula, swiftly spread toffee across entire matzo surface area.
NOTE: The toffee will begin to harden rather quickly, so make haste!
- Transfer half sheet pan to oven and immediately decrease oven temperature to 350°F. Bake for 15 minutes.
- Retrieve pan from oven, place on a trivet, then scatter rainbow chocolate chips on top.
- Allow to sit for 5 minutes, then spread chocolate across toffee using an offset spatula.
NOTE: For our rainbow gradient, we started at the pink end and spread the melted pink chips. Then we wiped off the spatula and blended the melted pink and yellow chips where they met. Wiped off the spatula again, then spread the melted yellow chips. Wiped; blended yellow and green. You get the idea!
- After all the melted chocolate has been spread out over the toffee, sprinkle macadamia nuts, wasabi peas, and dried cherries on top. Finish with a little flake sea salt.
- Place pan in fridge. Once chocolate has set, cut or crack matzo crunch into pieces.