5-Step Toffee Matzo Crunch

Meet the sheet pan treat that’s Passover perfect: 5-Step Toffee Matzo Crunch. Not only is this recipe so easy to make, it tastes just like toffee candy, which also means it comes with one significant challenge: stopping at just one piece. With an ideal balance of caramel, chocolate and crunch, it’s the kind of treat that will have you going back for more … and then more … and then, oopsy daisy! All gone. Pro tip: make two pans. One for you and one for everyone else to fight over!

1. Heat the oven to 350 F. Line the bottom and slides of one rimmed sheet pan with foil. Cover the bottom of the pan with a single layer of matzos, breaking the pieces in half or in quarters as needed to fit, using 4 to 6 pieces total. On a second small sheet pan, evenly spread ¾ cups pecan pieces.

2. In a medium saucepan, melt 2 sticks of unsalted butter over medium-low heat. Stir in 1 cup packed brown sugar and bring to a boil over medium-high heat, stirring gently, for 3 minutes. Remove the pot from heat and stir in 1 tsp vanilla extract.

3. Immediately pour the caramel over the matzo and, using an offset spatula, spread evenly to the edges. Bake for 15 minutes. Meanwhile, bake the pecans until toasted, 7 to 9 minutes.

4. Remove the pans from the oven and sprinkle 1 ½ cups bittersweet chocolate chips on top. Let stand for 5 minutes then spread the melted chocolate chips evenly. Sprinkle with flake salt and the toasted pecan pieces.

5. Cool completely in the refrigerator, about 30 minutes, then break into bite size pieces. Enjoy! Leftovers can be stored in an airtight container at room temperature for up to 5 days.