Name: Chocolate Matzah Toffee
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

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!

Prep ingredients

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Break matzah

Top baking sheet with matzah, breaking as needed to make sure the entire baking sheet is covered.

Mix butter and brown sugar

Add butter and brown sugar to a pot over medium high heat. Bring mixture to a boil, stirring consistently.

Boil

Once it’s boiling, continue to cook and stir for a few more minutes, until the mixture is thick and foamy.

Pour over matzah

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.

Add the chocolate

Pour chocolate chips over the toffee immediately after taking it out of the oven.

Spread

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

Place in the refrigerator to harden for at least 1 hour.

Remove from the refrigerator and cut into squares.

Serve or store

Serve for dessert or store in the refrigerator.

Notes

Matzah: I can’t overstate that this recipe isn’t just for Passover. Make it any time of year using saltine crackers (or even matzah!).
Butter: Opt for an unsalted butter.
Brown sugar: Both dark and light brown sugar work in this recipe. I like using dark brown sugar.
Chocolate: Use a semisweet chocolate chip, as the recipe is plenty sweet on its own. Tip: let the chocolate sit for a minute or so to really melt on the matzah before spreading it. This will make it easier to spread.
Cooking tip: Stir the brown sugar and butter consistently it’s until thick and foamy, but make sure it doesn’t burn. Once starts to get darker, it’s starting to burn. Remove it from the heat quickly if this happens.
Toppings: I used rainbow sprinkles but there are many options you can use here. Some ideas: chopped pecans, flaky salt, crushed pretzels, 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.

Course: Dessert