Matzo Toffee
Published
Published
Matzo Toffee is the best sweet and salty treat for Jewish holidays, especially Passover! Crunchy, buttery, and undeniably addicting. Only a handful of ingredients and 15 minutes to make it. People also refer to it as Matzo Crack and there’s a good reason why!
Buy an extra box of matzo and make Matzo Brei for breakfast! And don’t miss our other Passover recipes to make your holiday complete.
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Easy Matzo Toffee Recipe
Jewish food is simply delicious! If you’ve never had challah, matzo ball soup, latkes, or beef brisket, you’re really missing out. And let’s not forget the desserts like coconut macaroons and rugelach. Some of those foods are time consuming though, and also not acceptable for Passover since they’re made with flour or yeast.
That’s where Matzo Toffee comes into play – made with matzo, butter, brown sugar, and chocolate, it’s a super simple treat that comes together quickly, with little mess and is perfectly acceptable for Jewish holidays, including Passover.
Ingredients Needed
You only need 5 simple ingredients, plus 2 optional ones to make this chocolate toffee matzo crack recipe!
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Matzo sheets
- Unsalted Butter
- Brown sugar
- Vanilla
- Mini chocolate morsels
- Chopped pecans, optional
- Sea salt flakes, optional
What is Matzo?
Matzo is a crispy unleavened bread. It’s like a huge salty cracker – think gigantic saltines (which, btw, can be used here if you cannot find Matzo and aren’t observing Passover. We use saltines to make our Christmas Crack recipe.)
Matzo Toffee Brittle Toppings
There are several ways to make the toffee unique by switching up the type of chocolate or toppings. Just stick with the main concept and ratios. The one thing that cannot change is the matzo base if serving this for Passover. (Saltines, Ritz crackers, and graham crackers are all made with flour – a big no-no for Passover.)
- Change the chocolate. Dark chocolate, milk chocolate, semi-sweet chocolate, white chocolate, and butterscotch morsels all work and are all delicious.
- Vary the toppings. Toppings can be chopped up pecans, walnuts or almonds (avoid peanuts, which are kitniyot.) M&Ms, sprinkles, or toffee bits are all fine. Crushed up pretzels are not ok, because of the flour.
How to Make Matzo Toffee
This chocolate covered matzo toffee is seriously so easy to make.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Line a jelly roll pan with foil. Line a rimmed 13×18 baking sheet with foil that has an overhang; coat with nonstick spray.
- Lay the matzo in a single layer. Place matzo sheets on the foil in a single layer, cutting and piecing them together to fit the entire pan.
- Make the toffee. Boil the butter and brown sugar in a small saucepan for 3 minutes, stirring constantly, then slowly (and evenly) pour over the matzo.
- Bake. Bake for about 7 minutes at 375 degrees F.
- Coat with chocolate. Remove from the oven and sprinkle mini chocolate morsels evenly over the top. Return to the oven or let stand until the chocolate chips lose their shape, about 1 minute. Then spread the chocolate in an even layer.
- Add toppings. Sprinkle with chopped up pecans, if using.
- Set, make into pieces, and serve! Let stand until set, then chill for at least a couple hours. Break into pieces and enjoy!
Proper Storage
Any leftover matzo toffee should be stored in an airtight container in the fridge. It will keep up to 2 weeks. It tastes amazing cold, too!
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Matzo Toffee
Ingredients
- 3 to 5 sheets matzo
- 1 cup butter, , cut into cubes (see note)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups mini semi-sweet chocolate chips
- 1/3 cup finely chopped pecans, , optional
- 1/2 teaspoon sea salt flakes, , optional
Instructions
- Preheat oven to 375 degrees F and line a rimmed 13×18-inch (half-sheet) pan with aluminum foil with an overhang; generously coat with nonstick spray.
- Place matzo crackers on the foil in a single layer, cutting and piecing them together to fit the entire pan. Set aside.
- In a small saucepan, combine butter and brown sugar over medium heat until butter is melted; bring to a boil. When it begins to bubble, cook for 3 minutes while stirring continuously. (Mixture should be thickened and a deep caramel color.) Remove from the heat and stir in the vanilla.
- Immediately (but gently) pour toffee mixture over the matzo and spread to cover crackers completely.
- Transfer to the oven and bake for about 7-8 minutes.
- Remove from the oven and sprinkle mini chocolate chips evenly over the top. Let sit 3 to 5 minutes to soften and melt. (If your pan isn't hot enough you can return it to the oven for a minute.)
- With an offset spatula, spread the melted chocolate evenly over the surface and sprinkle with the chopped pecans and sea salt flakes, if using.
- Transfer to the fridge and chill until firm, about 2 hours. (Don't leave it in the fridge too much longer, otherwise it will be hard to cut.)
- Using the foil, transfer the matzo toffee onto a cutting board. Using a sharp knife, cut into 2-inch pieces and try not to eat all the servings by yourself!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This is by far the best, clearest,version of Matzoh Brittle on the web, and I’ve been making it for Pesach (before your time), for over 37 years. The absolute best Passover dessert. Thank you!
Brought this to a seder and everyone loved it!! I’m thinking it would be great all year round if matzo is available in stores.
I just made this. OMG! Divine chocolateness and luscious gooey-ness.
So, basically what you’re doing is using matzoh as a baseboard for the really good stuff? Next you’ll be making chocolate latkes. Hmmmm
My toffee obsession is similar to my bacon obsession, only sweet. And not quite as artery-clogging. I’ve made this recipe many times – this one is SO good – and so easy!! One of my faves.
Rugelach = SO WORTH IT. In fact. I might make some for Easter. You’ve also done the un-doable which is to make matzoh look PALATABLE. I’m impressed.
I actually made this for Easter using saltine crackers. LOL. SO GOOD!
I grew up in a Jewish neighborhood, and even though I am not, I loved their food! I love Matzo crackers and considered them such a treat. This makes them even better!
I’ve made a similar recipe from Food and Wine, but I liked this one better!