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Vegan Dark Chocolate Pecan Toffee Matzo


  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 16 pieces 1x

Ingredients

Scale

Instructions

  1. Preheat the oven to 350.
  2. Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
  3. Line the bottom of the sheet with matzoh, breaking cutting with a sharp knife if necessary to fill in any spaces.
  4. In a sauce pan heavy duty saucepan, melt the butter.
  5. Now add the coconut sugar together, and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
  6. Remove from heat, add the optional salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.
  7. Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
  8. Remove from oven and immediately cover with chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.
  9. Sprinkle with toasted chopped pecans
  10. Let cool completely, the slice into squares. Store in an airtight container until ready to serve. It should keep well for about one week.

Nutrition

  • Serving Size: 1
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