Matzah Toffee Place Cards
Matzah toffee is a Passover classic for a reason—buttery, chocolatey, salty-sweet, impossible to resist. This version takes that familiar favorite and turns it into an edible place card. They’re easy to make, flexible with ingredients (well, toppings, anyway), and designed to be as polished-and-pretty or relaxed as you want them to be. And! They’re equal parts table detail and dessert, which just feels wonderfuly efficient.
Matzah Toffee Place Cards
Makes about 6 place cards
3–4 standard sheets matzah, broken into pieces about 3 × 5 inches
(or 6 mini matzahs, if available)
½ cup (1 stick) unsalted butter
½ cup packed dark brown sugar
2 cups semisweet chocolate chips, divided
1 cup chopped nuts (pecans, walnuts, or pistachios)
1 teaspoon flaky salt
Preheat the oven to 350°F. Line a rimmed baking sheet with foil or parchment paper. Arrange the matzah pieces in two straight rows down the center of the baking sheet, with the short ends touching to form a seam down the middle and about 1 to 2 inches of space between the long sides.
Make the toffee: In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, whisking constantly, until the mixture comes to a low boil. Continue cooking and stirring for 2 to 3 minutes, until thickened and foamy. Working carefully, tilt the pan and pour the hot toffee mixture down the center of the baking sheet, covering one half of each matzah piece, and leaving the other halves bare for piping names. Use an offset spatula or dinner knife to spread the toffee evenly over the coated half-portions.
Transfer the baking sheet to the oven and bake for 8 to 10 minutes. Remove from the oven and place on a cooling rack. Immediately sprinkle 1 cup of the chocolate chips over the hot toffee. Let stand for 1 to 2 minutes, then spread the softened chocolate evenly over the toffee section, keeping it confined to that half of the matzah.
Sprinkle with the chopped nuts and a light dusting of salt. Refrigerate until the toffee is firm, about 1 hour.
Prepare the piping chocolate: Place the remaining 1 cup chocolate chips in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until melted and smooth. Transfer to a piping bag or a resealable plastic bag; snip a very small hole in one corner.
Pipe names onto the uncovered portion of each matzah piece. For best results, pipe diagonally to allow more space for longer names. Refrigerate again until the piped chocolate is set, 30 minutes to 1 hour.
Once fully set, gently peel the place cards from the lining. Trim any excess toffee from the edges with a sharp knife, if needed.
Store in an airtight container in the refrigerator for up to 3 days, placing parchment or wax paper between layers.
