Chocolate Toffee Matzo Crunch is a simple yet irresistible Passover-friendly confection made with crisp matzo sheets, buttery toffee, and a generous layer of melted chocolate. Finished with pistachios and a touch of sea salt, it delivers a perfect balance of sweet, crunchy, and lightly savory flavors.
Why You’ll Love This Recipe
This dessert is incredibly easy to prepare, requires only a handful of pantry staples, and comes together in under 30 minutes. It has the nostalgic charm of classic holiday sweets while offering a sophisticated flavor profile thanks to the chocolate, toffee, and optional nuts. Whether you’re serving it for Passover or craving a quick homemade treat, this recipe is reliable, fun to customize, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–6 sheets unsalted matzo
1 cup unsalted butter or margarine
1 cup brown sugar
1 1/4 cups semi-sweet or dark chocolate chips, chopped
2 tablespoons chopped pistachios (optional)
Sea salt, to taste
Directions
Preheat the oven to 375°F. Line a baking sheet with foil, then place a sheet of parchment paper on top.
Arrange the matzo sheets in a single layer. Break them as needed to cover the tray evenly.
In a heavy-bottomed saucepan, combine the butter, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly.
When the mixture reaches a boil (after about 2–4 minutes), continue boiling and stirring for 3 more minutes.
Remove the toffee from the heat and immediately pour it over the arranged matzo. Use a spatula to spread it evenly before it begins to set.
Place the tray in the oven and reduce the heat to 350°F. Bake for 15 minutes, checking periodically to ensure it does not burn. Reduce heat to 325°F if necessary.
Remove from the oven and sprinkle the chopped chocolate chips evenly over the hot toffee. Let them sit for 5 minutes.
Once softened, spread the chocolate into a smooth layer using a spatula.
Sprinkle chopped pistachios and a light dusting of sea salt over the melted chocolate.
While still warm, break or cut the matzo into smaller pieces.
Transfer to the freezer until fully set. Serve chilled or at room temperature.
Use white chocolate or swirl it into the dark chocolate layer.
Add a sprinkle of cinnamon or cardamom for warm spice.
Use dairy-free chocolate and margarine to make the dish pareve.
Mix in shredded coconut for added texture and flavor.
Storage/Reheating
Store the finished pieces in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to one month. No reheating is necessary—simply enjoy chilled or at room temperature.
FAQs
How do I keep the toffee from becoming grainy?
Cook and whisk constantly, ensuring the sugar fully dissolves before the mixture boils.
Can I make this recipe dairy-free?
Yes, substitute margarine and dairy-free chocolate chips.
Why did my chocolate not melt properly?
If the chocolate didn’t melt evenly, the toffee may have cooled too much. Allow the chocolate chips to sit on the hot toffee for a full 5 minutes before spreading.
Can I use salted butter?
You can, but reduce or omit added sea salt to avoid oversalting.
How thin should the toffee layer be?
Spread it evenly across the matzo; it should be thin enough to coat but thick enough to create a crisp layer once baked.
Does the matzo need to be gluten-free?
Only if you want the dessert to be gluten-free. Otherwise, regular matzo works perfectly.
Can I double this recipe?
Yes. Use an additional baking sheet and maintain the same temperatures and cooking times.
Why did my toffee burn?
Your oven may run hot. Check frequently and reduce heat if the edges darken too quickly.
Can I skip the nuts?
Absolutely. This dessert is delicious with just chocolate and sea salt.
Can I make this ahead of time?
Yes, it stores well and tastes even better after chilling, making it ideal for preparing in advance.
Conclusion
Chocolate Toffee Matzo Crunch is a delightful, simple, and festive treat with universal appeal. Its crisp texture, rich toffee base, and luscious chocolate topping make it a standout dessert for Passover or any time you want a quick homemade indulgence. With endless topping options and a nearly foolproof process, it’s a recipe you’ll return to year after year.
Crisp matzo sheets topped with buttery toffee, melted chocolate, and a sprinkle of sea salt and pistachios. This easy, crowd-pleasing treat is perfect for Passover or anytime you want a sweet, salty crunch.
Ingredients
4–6 sheets unsalted matzo
1 cup unsalted butter or margarine
1 cup brown sugar
1 1/4 cups semi-sweet or dark chocolate chips, chopped
2 tablespoons chopped pistachios (optional)
Sea salt, to taste
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with foil and top with parchment paper.
Arrange matzo sheets in a single layer to cover the pan, breaking as needed.
In a saucepan, combine butter, brown sugar, and a pinch of sea salt. Cook over medium heat, whisking constantly until it boils (2–4 minutes).
Continue boiling and stirring for 3 more minutes, then immediately pour toffee over matzo and spread evenly with a spatula.
Place in the oven and reduce heat to 350°F (175°C). Bake for 15 minutes, watching to avoid burning. Reduce to 325°F if necessary.
Remove from oven and sprinkle chocolate chips evenly over the hot toffee. Let sit 5 minutes to soften.
Spread melted chocolate into a smooth layer. Sprinkle with chopped pistachios and sea salt.
While warm, break or cut into pieces. Transfer to freezer to chill completely before serving.
Notes
For dairy-free version, use margarine and dairy-free chocolate.
Let chocolate chips sit undisturbed on the hot toffee to melt fully before spreading.
Check oven frequently to avoid burning the toffee layer.
Top with any nuts or skip for a nut-free version.
Make ahead and store chilled for best texture and flavor.
