One of the easiest, most delicious treats for Passover.  You can customize it any way you’d like with candy, nuts, coconut, dried fruits, etc.  My version simply uses Heath Toffee Bits and Jacobsen Sea Salt.  I was inspired to make this after seeing an Instagram post by Sara of The Kitchen Sink Blog.  Her matzo crunch is out of this world.  Link to Sara’s version here.

You can find sheets of Matzo at most grocery stores.  They are sold in boxes.  I found matzo at my store in the ethnic aisle near the Asian section.  I have also seen it sold on Amazon if you cannot find it at your local stores.

Chocolate and Toffee Matzo Crunch

One box Matzo

8 oz chocolate couverture, such as Guittard

One bag Heath Bits O Brickle Toffee

Jacobsen Sea Salt or other flakey sea salt for sprinkling

Lay matzo on parchment lined baking sheets.  Do not overlap.  Microwave chocolate couverture on low power and stir occasionally until melted.  Be careful not to burn.

Spread chocolate on matzo sheets and quickly sprinkle with toffee bits and salt (or any other items you would like to add) before the chocolate cools and sets.  Once chocolate sets roughly break into serving pieces.  Store in airtight container at room temperature with wax paper between layers.

You will have leftover Heath toffee bits.  I pour them in a mason jar, seal, and place in the back of the freezer behind the frozen vegetables.  Your family will never find them.  Savor as needed.