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5 from 8 votes

Chocolate Covered Matzo With Toffee

Looking for a special Passover treat? Try this easy Marcy Goldman trademark recipe for chocolate covered matzo with toffee. It's addictive, especially during Passover when no cake or cookies are eaten. It's also fantastic made with graham crackers instead of matzo.
Prep Time15 minutes
Cook Time15 minutes
chill time30 minutes
Total Time1 hour
Course: Dessert, Treat
Cuisine: Jewish, Passover
Servings (change as needed): 30 pieces or more
Author: Cheryl Avrich
US Measures - Metric

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)
US Measures - Metric

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!

Notes

  1. Chocolate chip options: semisweet chocolate chips, milk chocolate chips, bittersweet chocolate, white chocolate or mixed.
  2. 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.
  3. 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. 
 
Nutrition values are estimates per piece and will largely depend on how big your pieces are. 
Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 3mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 189IU | Calcium: 15mg | Iron: 1mg