Matzo Toffee

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Matzo Toffee is the best sweet and salty treat for 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!

Prep Time10

Cook Time7

Chill2

Total Time2 17

Course: Dessert

Cuisine: Jewish

Keyword: jewish food, matzo crack, matzo toffee, passover recipes

Servings:

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

If using salted matzo, then use unsalted butter. If using salted butter, then use unsalted matzo.

Nutrition