With the Jewish holiday, Passover, coming up this weekend, I knew I had to make a batch of this matzah toffee. It might be one of the only ways I actually enjoy matzah.
If you haven’t heard of it or had it, matzah is unleavened, flat bread, typically eaten on the Jewish holiday, Passover.
It’s almost like a thin, super crispy cracker.
Personally, I don’t love it. I find it to be pretty tasteless. But, one way I do love it: this chocolate matzah toffee.
I didn’t create this recipe. As far as I know, it’s been around for years with multiple variations floating around the internet. I’m not sure who to credit for the original one (please let me know if you do!), but this is how I’ve been making it for the past few years.
This matzah toffee is delicious. It starts with a buttery, crisp brown sugar toffee to coat the matzah. Then, a layer of rich chocolate is added on top.
It’s honestly one of the most delicious desserts ever!
If don’t celebrate Passover or just don’t want to use matzah, you can easily make this recipe with saltine crackers.
Instead of lining the pan with matzah, simply line with saltines to cover the entire pan. Make sure not to use a flavored cracker – this recipe has plenty of flavor on its own!
Break, boil & bake
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Top baking sheet with matzah, breaking as needed to make sure the entire baking sheet is covered.
Add butter and brown sugar to a pot over medium high heat. Bring mixture to a boil, stirring consistently. Once it’s boiling, continue to cook and stir for a few more minutes, until the mixture is thick and foamy.
Pour mixture over the matzah, using a spatula to spread it evenly. Place in the preheated oven and bake for 10-15 minutes, until a hard toffee has formed.
Toppings
Pour chocolate chips over the toffee immediately after taking it out of the oven. Using a spatula, spread chocolate chips until they’re melted and evenly cover the matzah toffee.
Add rainbow sprinkles or any other toppings of choice on top.
Refrigerate to set
Place in the refrigerator to harden for at least 2 hours.
Remove from the refrigerator and cut into squares. Store in the refrigerator.
Notes
- Toppings: I used rainbow sprinkles but there are many options you can use here. Some ideas: chopped pecans, sea salt, Heath Bar, crushed pretzels, toasted almonds, white chocolate drizzle, or even marshmallows.
- Storage: Store matzah toffee in an airtight container in the fridge. It will last for a week. Or, store it in an airtight container in the freezer for up to 1 month.
Ingredients
- 3-4 sheets matzah*
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1 12 oz. bag chocolate chips
- Rainbow sprinkles
- *Saltine crackers can be replaced for matzah see notes above
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper. Top baking sheet with matzah, breaking as needed to make sure the entire baking sheet is covered.
- Add butter and brown sugar to a pot over medium high heat. Bring mixture to a boil, stirring consistently. Once it’s boiling, continue to cook and stir for a few more minutes, until the mixture is thick and foamy.
- Pour mixture over the matzah, using a spatula to spread it evenly. Place in the preheated oven and bake for 10-15 minutes, until a hard toffee has formed.
- Pour chocolate chips over the toffee immediately after taking it out of the oven. Using a spatula, spread chocolate chips until they’re melted and evenly cover the matzah toffee.
- Add rainbow sprinkles or any other toppings of choice on top.
- Place in the refrigerator to harden for at least 2 hours.
- Remove from the refrigerator and cut into squares. Store in the refrigerator.
This looks very tasty, thanks for the guide!