Chocolate Matzo Toffee
Author: adapted from theKitchn
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 4-5 pieces of matzo
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 cup dark brown sugar
  • 1¼ cup semisweet or bittersweet chocolate chips
  • 2-3 pinches sea salt, fine or coarse
  1. For the Chocolate Matzo Toffee:
  2. Preheat oven to 350°.
  3. Line a large baking sheet with heavy duty aluminum foil. Place matzo on the foil-lined sheet, breaking the pieces so that they fit. Set aside.
  4. Place the butter and sugar into a medium saucepan. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
  5. Pour the caramel over the matzo. Spread evenly with a small metal spatula, covering all of the matzo pieces.
  6. Bake at 350° for 15 minutes, rotating the pan front to back halfway through.
  7. Remove from oven. Turn oven off.
  8. Sprinkle the chocolate chips over the matzo. Place into the oven (turned off) for 1-3 minutes. Remove and spread the chocolate evenly over the matzo.
  9. Sprinkle the sea salt, lightly, over the chocolate.
  10. Allow the pan to cool completely and then transfer the pan into the freezer to allow the Chocolate Matzo Toffee to set completely. Peel the matzo off the foil and break into pieces. Your choice if they are large pieces or small pieces.
  11. Store in the freezer.
  12. Betsy's tidbits:
  13. There are other options for topping Chocolate Matzo Toffee such as:
  14. Chopped roasted pistachios
  15. Chopped toasted almonds
  16. Chopped toasted pecans
  17. Chopped peanuts
  18. If you add salted nuts, eliminate the sea salt to the Toffee or the end result will be too salty.
Recipe by Desserts Required at