Chocolate, Toffee and Coconut Matzo

By Jahel

Ingredients

• 3 sheets unsalted matzo
• 6 oz. bittersweet chocolate, chopped
• 1/2 c chopped pecans, toasted
• 1/2 c unsweetened coconut, toasted
• 1-1.4 oz. chocolate covered toffee bar, chopped
• 2 t flaky sea salt (such as Maldon)

Preparation

Step 1

Heat oven to 350. Place the matzo on a baking sheet (breaking it in half to fit if necessary). Bake until golden brown, 8-10 mins.
Sprinkle the chocolate over the matzo and return to oven. Bake until the chocolate starts to melt, about 30 seconds.
Remove baking sheet and spread chocolate over the matzo using an offset spatula or the bake of a spoon.
Sprinkle with pecans, coconut, toffee bar and salt. Let set at room temp until cool 20 mins. Refrigerate until firm, 5-10 mins. Break into pieces. Serve at room temp.