Preheat oven to 350° F. Prepare a 13x9 inch pan with parchment paper.
Lay matzo across the bottom of the lined pan creating just 1 layer. Break the matzo to fill the entire bottom. Fill as many holes as possible.
Heat butter in a small sauce pan on the stove set to medium. Once the butter has melted add your brown sugar and stir, bringing mixture to a boil. Boil for 3-4 minutes, stirring continuously. The toffee mixture should be very thick and sticky.
Carefully pour the mixture on top of the laid out matzo and spread evenly with an offset spatula.
Place pan in the oven for about 8 minutes. Watch carefully. The toffee mixture should be bubbling, but not burning. Remove from oven.
Evenly sprinkle all the dark chocolate chips across the top of the boiling toffee. Cover the pan loosely with foil and let melt for 5 minutes.
While the dark chocolate is melting, place another small sauce pan on the stove over medium low with the white chocolate and olive oil. Stir until melted.
Peel back the foil from the pan with toffee. The chocolate should be melted from the heat of the pan. Use an offset spatula to spread the chocolate evenly.
Pour the white chocolate into about 4-5 horizontal lines across the dark chocolate. Take the tip of the offset spatula and drag it vertically across the lines to create a swirl.
Sprinkle freeze dried strawberries (or additional toppings) on top of the chocolate.
Cover the back up with foil and place it on a hot pad in the refrigerator for 1-2 hours for it to set. If you have the time, overnight is best.
When it is set, peel the toffee from the parchment and crack into pieces by hand.
These should be kept in an airtight container and if it's warm out, you can store it in the fridge.
- Chocolate: I prefer using a higher quality dark chocolate. One, because it's only one bag, so I don't mind it costing another $2 sometimes. Two, so it melts nicer.- Toppings: Feel free to use other freeze dried fruits, nuts, or even sprinkles.
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