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Toasted Coconut & Almond Matzoh Candy

Ingredients

  • 4-5 plain matzoh crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips
  • 1 cup toasted sweetened, flaked coconut
  • 1/2 cup toasted finely chopped almonds
  • coarse sea salt

Instructions

  1. Preheat oven to 375°. Line a 13x9 baking pan with tin foil, making sure the foil reaches up the sides of the pan. Line the bottom of the pan with parchment paper. Lay the matzoh crackers in a single layer in the pan, breaking pieces apart so they fit. Set aside.
  2. Melt the butter and brown sugar in a medium pan over medium heat. Bring to a boil and and continue to boil, without stirring, for 3 minutes. Remove from heat and stir in the vanilla and a pinch of sea salt. Pour over the prepared matzoh, spreading evenly. Put the pan in the oven, reduce temperature to 350°, and bake for 15 minutes. The caramel should be bubbly. Remove the pan from the oven.
  3. Sprinkle the top of the caramelized matzoh with the chocolate chips. Allow to sit for several minutes until the chocolate is melted, then spread evenly across the matzoh. Sprinkle the coconut, almonds, and a pinch of sea salt over the chocolate, pressing down gently if needed. Allow to cool completely. Once the chocolate is set, remove the matzoh from the pan and break apart. Enjoy!