Chocolate Toffee Matzo Candy

chocolate toffee matzo candy
2h 30 min
12 servings

A sweet-and-salty holiday treat that is so delicious, you’ll probably want to make matzo candy all year round.



Nonstick cooking spray, for the foil
salted matzo crackers
stick (1 cup) unsalted butter
cup packed brown sugar
tsp kosher salt
tsp pure vanilla extract
cups semisweet chocolate chips (from a 12-ounce bag)
tsp flaky sea salt, optional


Step 1

Preheat the oven to 400ºF.

Step 2

Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)

Step 3

Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.

Step 4

Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.

Step 5

Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.

Step 6

Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

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