Chocolate Toffee Crunch


11 Tbs ghee
3 Tbs unsweetened almond milk
1 cup coconut palm sugar
1/2 cup raw pecans, chopped
1 8.8 Oz gluten, dairy & soy-free chocolate morsels (I used Pascha Organic brand Chocolate Chips)
1 box (10.5 oz, more or less) gluten-free Matzo squares (I used Yehuda brand Original Gluten Free Matzo-Style Squares)


Line a rimmed baking sheet with aluminum foil, making sure to have a two inch of overhang around the pan.

Cover the sheet with matzo squares, placing them as close together as possible, breaking as necessary to fit tightly, trying to avoid having spaces between them. Set aside.

Preheat oven to 350 degrees F.

Place ghee, almond milk and coconut palm sugar in a medium-sized saucepan and combine over low heat. Stirring constantly, until bubbling.

Carefully pour mixture over matzos in prepared pan and spread to evenly cover all matzos.

Bake for 15 minutes.

After the 15 minutes remove pan from the oven and immediately pour chocolate chips evenly over pan, let it sit for a minute or two, allowing chocolate to melt. Spread melted chips evenly with a spatula to smooth chocolate out over matzo layer. Sprinkle with chopped pecans. Refrigerate several hours or overnight. The sugar mixture will form into a sweet toffee on & under the matzo layer. Once toffee is hardened, remove from baking sheet by lifting matzo covered foil using overhang on each end and break into bite-sized pieces & enjoy! Store in an airtight container.


This recipe is gluten-free & soy-free.