This Chocolate Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.
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About This Recipe
If you’ve never had Matzo Toffee (aka matzo crack) before, get ready to fall in love! This sweet, salty, and crunchy treat is made with crisp matzo, buttery caramel toffee, and melty chocolate, then finished with a sprinkle of flaky sea salt, toasted nuts or whatever toppings you love. It’s ridiculously easy to make, and the best part? You don’t need a candy thermometer or any fancy techniques. Just melt, bake, spread, and enjoy!
This recipe is especially popular for Passover, but honestly, I make it year-round. It’s great for gifting, snacking, or just keeping a stash in the fridge for when that sweet tooth kicks in!
📋 Ingredients
- Matzo: This unleavened cracker is the base of the recipe. It stays crisp even under the toffee and chocolate, making the perfect sweet-and-salty bite. You can use plain, whole wheat, or even gluten-free matzo.
- Butter & Brown Sugar: These melt together to create a rich, caramel-like toffee that hardens into a perfect sweet-and-salty layer.
- Vanilla Extract: Enhances the caramel notes in the toffee and rounds out the flavor.
- Chocolate Chips: I use semisweet chocolate chips, but dark or milk chocolate works too!
- Chopped Nuts: Adds crunch and a nutty contrast to the sweet toffee. Pecans, almonds, walnuts, or pistachios all work great. Give them a light toast on the stove top for even more flavor.
- Flaky Sea Salt – A little sprinkle balances the sweetness and enhances all the flavors. My favorite salts are Jacobsen sea salt or Fleur De Sel that have lovely texture.
- Optional Toppings: Add toasted coconut, toasted sliced almonds, or even rainbow sprinkles for a fun twist!
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
Want to switch things up? Here are some fun ways to make this recipe your own:
- Try a flavored toffee: Add a pinch of cinnamon, almond extract, or even a splash of bourbon to the toffee mixture.
- Use different chocolate: Dark, milk, or white chocolate all work! You can also drizzle melted white chocolate on top.
- Swap the nuts: Try pistachios, hazelnuts, or even crushed pretzels for extra crunch or potato chips for a fun twist.
- Make it dairy-free: Use dairy-free butter and chocolate to make a vegan-friendly version.
⏲️ Instructions
Make the toffee. In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.
Bake the matzo. Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes at 350°F, until the toffee is bubbling and caramelized.
Add the chocolate. Remove matzo from oven and immediately scatter chocolate chips on top. Let sit for 1-2 minutes, then spread the melted chocolate evenly.
Finish with toppings. Sprinkle chopped nuts, flaky sea salt, and any optional toppings over the melted chocolate. Refrigerate or freeze until the chocolate hardens. Once set, break into pieces and enjoy!
📍 Recipe Tips
- Use a lined baking sheet. Line your baking sheet with parchment paper for easier cleanup and less sticking.
- Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
- Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
- Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!
Serving Suggestions
Chocolate Matzo Toffee makes the perfect sweet treat for Passover! Serve it as a light dessert after a meal of Herb and Citrus Roasted Salmon or alongside Roasted Carrots with Pomegranate for a colorful holiday spread. It also pairs well with Roasted Eggplant with Tahini or Matzo and Herbed Stuffed Tomatoes for a mix of sweet and savory flavors. However you serve it, this crispy, chocolatey treat is sure to disappear fast!
More Recipes with Matzo
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Chocolate Matzo Toffee
LittleFerraroKitchen.com
Ingredients
- 4 sheets of matzo
- 1 cup 2 sticks unsalted butter
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet or dark chocolate chips
- ½ cup chopped nuts such as almonds, pecans, or walnuts
- 1 teaspoon Flaky sea salt add more, if desired
Optional Toppings:
- ¼ cup unsweetened shredded coconut toasted
- ¼ cup sliced almonds toasted
- 2 tablespoons rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil and place the matzo in a single layer. Set aside.
- Make the toffee: In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.
- Bake the matzo: Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes, until the toffee is bubbling and caramelized.
- Add the chocolate: Remove from the oven and immediately scatter the chocolate chips over the hot toffee. Let sit for 1-2 minutes, then spread the melted chocolate evenly.
Prepare optional toppings:
- Toasted coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until lightly golden. Remove immediately.
- Toasted sliced almonds: In a dry skillet over medium heat, toast the almonds, stirring occasionally, until golden and fragrant. Remove immediately.
- Finish with toppings: Sprinkle chopped nuts, flaky sea salt, and any optional toppings (toasted coconut, toasted almonds, or rainbow sprinkles) over the melted chocolate.
- Chill and serve: Refrigerate or freeze for a few minutes until the chocolate hardens. Once set, break into pieces and enjoy!
Notes
- Use a lined baking sheet. Line our baking sheet with parchment paper for easier cleanup and less sticking.
- Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
- Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
- Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!
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