Passover x Easter Chocolate Toffee Bark

Toffee matzo loaded with white chocolate, pistachios, Cadbury mini eggs, and dehydrated strawberries - sweet, salty, crunchy perfection in every bite.

Proof that the best recipes happen when traditions collide 💫

Ingredients
• 4–6 sheets matzo (enough to cover your pan)
• 2 sticks (225g) salted butter
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1–1½ cups chocolate chips
• ⅓ cup chopped pistachios
• ½ cup chopped chocolate mini eggs
• ¼ cup dehydrated strawberries

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Instructions
1. Prep the pan
Preheat oven to 375°F / 190°C.
Line a sheet pan with parchment paper and arrange matzo in a single layer, covering the entire surface.
2. Make the toffee
In a saucepan over medium heat, combine butter and brown sugar.
Whisk until melted and smooth.
Bring to a gentle boil and let cook for 5 minutes—do not stir.
3. Bake
Immediately pour the toffee evenly over the matzo.
Transfer to the oven and bake for 5–8 minutes, until bubbling.
4. Add chocolate
Remove from oven and immediately sprinkle chocolate chips over the hot toffee.
Let sit for about 30–60 seconds until softened, then spread into an even layer.
5. Top it off
Sprinkle with pistachios, chopped mini eggs, and dehydrated strawberries.
6. Chill (don’t skip this timing)
Refrigerate for exactly 45 minutes.
7. Break & serve
Remove from fridge, break into shards, and serve.

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Tip:

That 45-minute chill is the sweet spot—set too little and it’s sticky, too long and it loses that perfect snap.

Thanks to @crowded_kitchen for the inspiration.
#PassoverDesserts #EasterTreats #MatzoToffee #DessertMashup #HolidayBaking #SweetAndSalty