Chocolate Covered Matzo With Toffee (trademark recipe)
“This is the best! Absolute favourite for Passover! Just sent it to a friend!” Talia
Looking for the best Passover treat ever? Try this easy Marcy Goldman trademark recipe for chocolate covered matzo with toffee. Melt in your mouth addictive! Especially during Passover when no cake or cookies are eaten.
What to expect
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.
Essentially, chocolate toffee matzo is a layered treat of matzo, buttery toffee and chocolate. So delicious! The only thing I add is chopped salted roasted almonds. Once you have the basics you can experiment with variations.
This Passover dessert only takes about 30 minutes to put together (plus 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.
Try a non-Passover version of this recipe with graham crackers – toffee bars with chocolate, nuts and cranberries. Also delish!
Ingredients – tailored to your taste
Matzo, a traditional Jewish cracker made of flour and water, is eaten during Passover. Pronounced “mut-suh” and also spelled matzah or matzoh, it comes in various types: plain, whole wheat, egg, and gluten-free. For this recipe, any type will do..
Chocolate chips: Use any kind or combination – semisweet, dark, milk chocolate, bittersweet.
Nuts: Use whatever toasted nuts you have or love – almonds, pistachios, pecans, walnuts or hazelnuts.
Variations
- If you don’t add nuts (or if the nuts aren’t salted), sprinkle on some flaky sea salt (really good!)
- Top with coconut or lime zest
- 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 melted chocolate chips.
Step by step instructions
Gift Tip
I like to put the chocolate-covered matzo in little gift (‘loot’) bags to give out after the Passover Seder. Make lots – everyone loves it!
Other Passover desserts you might enjoy
- crunchy caramel pecan matzo crack (similar but takes half the time)
- 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.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Chocolate Covered Matzo With Toffee
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 almonds (or other toasted nuts)
- 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. Use a smaller one if you prefer 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 for an additional 3 minutes undisturbed (don't stir). Remove from heat and pour the toffee topping over the matzo. Immediately spread the toffee evenly over matzo with a knife or spatula.
- 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 to melt. Spread melted chocolate evenly over the entire surface with a knife. Sprinkle on crushed toasted 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. I do this!
Recipe Notes
- Chocolate chip 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
- Sprinkle on a pinch of 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 melted chocolate chips.
- To make ahead or store: Complete the matzo toffee recipe and store pieces, completely cooled, in ziploc freezer bags or an airtight container. Freezes well for a couple of months. Serve at room temperature.
Delicious
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!