Ingredients
3 sheets unsalted matzo
6 ounces bittersweet chocolate, chopped
1/2 cup chopped pecans, toasted
1/2 cup unsweetened coconut, toasted
1 1.4-ounce chocolate-covered toffee bar (such as Heath or Skor), chopped
2 teaspoons flaky sea salt (such as Maldon)
Preparation
Heat oven to 350° F. Place the matzo on a baking sheet (breaking it in half to fit if necessary). Bake until golden brown, 8 to 10 minutes. Sprinkle the chocolate over the matzo and return to oven. Bake until the chocolate starts to melt, about 30seconds. Remove the baking sheet and spread the chocolate over the matzo using an offset spatula or the back of a spoon. Sprinkle with the pecans, coconut, toffee bar, and salt. Let set at room temperature until cool, 20 minutes. Refrigerate until firm, 5 to 10 minutes. Break into pieces. Serve at room temperature.
