Matzo coffee toffee

With layers of crisp matzo sheets, snappy toffee and bittersweet chocolate, it’s easy to understand why matzo toffee, popularized by Marcy Goldman, is a Passover staple everyone looks forward to. This recipe brings one additional element to the mix: coffee, two ways. Instant coffee is simmered with salted butter and sugar to flavor the toffee, bringing depth and balance to the traditionally sweet bite, while whole coffee beans are used as a topping, delivering additional crunch to each piece of toffee. Snap the matzo coffee toffee into small pieces and store in the fridge or freezer for up to a few weeks.