Matzo Chocolate Toffee Bar (trademark recipe)
Looking for a special Passover treat? Try this easy Marcy Goldman trademark recipe for matzo chocolate toffee bar. Melt in your mouth addictive, especially during Passover when no cake or cookies are eaten.
It’s also fantastic made with graham crackers instead of matzo – for any holiday treat.
Essentially, chocolate toffee matzo is a layered treat of matzo, buttery toffee and chocolate. Perfect. The only thing I add is chopped salted roasted almonds. Once you have the basics you can experiment with lots of variations.
Matzo toffee is famous in the Montreal crowd and beyond since its invention by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. Here’s Marcy’s original caramel matzo crunch recipe.
This Passover dessert only takes about 30 minutes to put together and then another 30 minutes to chill. With only 5 ingredients, it’s pretty simple to make and an excellent make-ahead gift or treat for the whole family.
I like to put matzo toffee in little gift (‘loot’) bags to give out after the Passover Seder. Make lots – everyone loves it.
If you like this recipe, try our quick and easy variation – Crunchy Caramel Pecan Matzo Crack. Same addictive deliciousness in half the time. Sort of a take on caramel popcorn or poppycock. Or a non Passover version with graham crackers – toffee bars with chocolate, nuts and cranberries.
What is Matzo?
Matzo is a Jewish cracker-like flatbread (unleavened bread) eaten during the Passover holiday. It’s pronounced mut-suh and has various spellings like matzah and matzoh.
It symbolizes redemption and freedom from slavery in Egypt. As Jews were fleeing, they could not stop to leaven their bread.
This is why leavening (like yeast) and many grains are not permitted during Passover according to kosher law. Cake and bread are therefore not eaten unless they are made with special ingredients.
Tailor To Your Taste
Here are several variations you can try.
- Use any roasted nuts instead of almonds such as toasted pistachios, pecans, walnuts or hazelnuts
- Add some coconut or lime zest
- If you don’t add nuts (or if nuts aren’t salted), sprinkle on some flaky sea salt (really good!)
- Use graham crackers or saltine crackers instead of matzo for a non-Passover treat
- Swirl some melted white chocolate over the top after spreading on the chocolate chips.
How to make chocolate toffee matzo crunch
Make Ahead
- Complete the matzo chocolate toffee bar recipe and store pieces, completely cooled, in ziploc freezer bags or airtight container. Freezes well for a couple of months.
Other desserts for Passover you might enjoy
- crunchy caramel pecan matzo crack
- orange polenta cake (gluten free)
- chocolate toffee with hazelnuts (to die for!)
- berry crumble (no bake)
- chocolate mousse dessert with warm caramel sauce (very elegant)
Check out our other Passover recipes too.
Matzo Chocolate Toffee Bar (trademark recipe)
Ingredients
- 4-6 boards unsalted matzo (graham crackers or saltine crackers can be used instead)
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1 cup chocolate chips, Note 1
- 1/2 cup roughly chopped roasted salted almonds
- flaky sea salt (optional)
Instructions
- HEAT OVEN to 375F/190C. Line a rimmed baking sheet with tin foil and put sheet of parchment paper on top of the foil. I used a 17" x 11" (43 x 28 cm) pan. A smaller one would create a thicker toffee layer.
- PREPARE MATZO: Place matzo in a single even layer over the surface of the entire pan. You will need to break some pieces to fit.
- MAKE TOFFEE/CARAMEL: In a medium saucepan, combine butter and brown sugar and bring to a boil on medium heat while stirring. Then boil an additional 3 minutes undisturbed (don't stir). Remove from heat and pour the toffee topping over the matzo. Immediately spread evenly over matzo.
- BAKE: Place pan in oven and bake for 15 minutes. If getting too dark in spots, lower heat to 325F/163C.
- ADD CHOCOLATE LAYER AND NUTS: Remove pan from oven and immediately scatter chocolate chips evenly over the caramelized matzo. Wait 5 minutes for the chocolate melt. Spread melted chocolate evenly over entire surface with a knife. Sprinkle on crushed almonds and press gently to adhere. Sprinkle sea salt on lightly if desired. Cut chocolate toffee bar into 2-inch squares on a large cutting board, then place in freezer or fridge to harden for about 30 minutes. Alternatively, freeze/refrigerate first, then break matzo into [uneven] pieces with your hands.
Recipe Notes
- Chocolate chips options: semisweet chocolate chips, milk chocolate chips, bittersweet chocolate, white chocolate or mixed)
- Variations to try:
- Use any roasted nuts instead of almonds such as toasted pistachios, pecans, walnuts or hazelnuts
- Add shredded coconut or lime zest
- If you don’t add nuts (or if nuts aren’t salted), sprinkle on some flaky sea salt (really good!)
- Use graham crackers or saltine crackers instead of matzo for a non-Passover treat
- Swirl some melted white chocolate over the top after spreading on the chocolate chips.
- To store: Complete the matzo toffee recipe and store pieces, completely cooled, in ziploc freezer bags or airtight container. Freezes well for a couple of months. Serve at room temperature.
This is the best! Absolute favourite for Passover! Just sent it to a friend 😀
Can’t say I disagree Talia! Thanks so much for leaving a comment.
First time trying this. Halved the recipe. Will make it again next year. So easy and delicious.
Best treat for Passover. Addictive. Glad you liked it!