Eat and Drink Magnolia Bakery’s Matzo Toffee Buttercrunch Crisp, crunchy and totally sweet, this is one matzo dessert that you'll probably crave all year round! Photo Credit: Magnolia Updated April 19, 2016 3:33 PM Print Share Share Tweet Share Email Crisp, crunchy and totally sweet, this is one matzo dessert that you may crave all year round. Buy it at Magnolia Bakery before Passover or cook up your own version at home with their recipe. Magnolia Bakery’s Matzo Toffee Buttercrunch Ingredients: 6-7 pieces matzo, enough to cover the bottom of a sheet pan that is 13”x 18”1 pounds unsalted butter2 cups packed brown sugar2 cups semisweet chocolate chips1 cups chopped skor bar bits6 oz white chocolate for drizzling Preparation: Preheat your oven to 350 degrees. Cover a baking sheet with parchment paper or aluminum foil, and spray with nonstick cooking spray. Cover the baking sheet with a layer of matzo, breaking them up to fill in gaps if necessary. Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Allow the mixture to come to a boil and continue boiling the mixture for three minutes. Remove the from the heat and slowly and carefully pour over the matzo. Use an offset spatula or a knife to smooth the top and ensure the sugar mixture evenly covers the entire area. Place your pan in the oven and bake for 10 minutes. Once out of the oven, sprinkle the chocolate chips over the top of the toffee layer and let it stand for several minutes, until the chocolate chips start melting. Use a spatula to spread the chocolate evenly over the surface. Sprinkle the Skor bits over the top while the chocolate is still wet. While your buttercrunch continues to cool, melt the white chocolate and drizzle over the entire buttercrunch. Place in the refrigerator to cool and set. Remove from the refrigerator, remove from pan and remove parchment paper or aluminum foil. Cut into approx. 2” squares and serve. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.