Matzah Toffee

I knew immediately after making this Christmas Crack that I would be turning it into Matzah Toffee for Passover (and I have been talking about it all week).  Because the stuff is down right addicting, I haven’t made it since Christmas.  But, when I finally had some down time today in between watching movies, I turned this plain matzah into a rich and crunchy snack.




I followed the exact same recipe as before, except I substituted in matzah for saltines.




Oh…and I didn’t have any chocolate chips in the house (having used the rest for this morning’s pancakes), but this TJ’s Pound Plus bar was the perfect dark chocolately substitute.




Toffee is an easy sweet to make…just two ingredients and some patience at the stove.




It took all of my willpower not to dig right into the toffee before spreading it out over the matzah.  I did lick the dark chocolate off of the spatula after spreading it out over the top of the toffee.








This enticing Passover candy is currently hanging out in the refrigerator.  Tomorrow, I will break it up and give it a try.  My mouth is watering just thinking about it! 

Sweet (Chocolate Toffee) Dreams!



Matzah Toffee

Adapted from Averie Cooks



2-3 sheets of matzah (broke up as needed)

2 sticks of butter

1 cup brown sugar (I used light)

1/2 tsp vanilla

1 package chocolate chips (or 1 TJ’s Pound Plus bar)



-Preheat oven to 350 degrees.  Cover a 9×13 pan with foil.  Spray well with Pam to cover.

-Break up matzah as needed to cover the entire bottom of the pan.

-In a saucepan on the stovetop, combine butter and brown sugar, stirring constantly until boiling.  Continue to stir for 3 minutes until thickened.  Cool slightly and then stir in vanilla.

-Bake in preheated oven for 5-7 minutes until mixture starts to bubble.

-Remove from oven and cover toffee with chocolate.  Return to oven for 2-3 minutes until chocolate starts to soften.  Spread chocolate with a spatula to cover toffee.

-Optional: cover with almonds, walnuts, sprinkles, or anything else you want!

-Let cook completely or place in fridge/freezer before breaking apart.

-Store in airtight container.


Consider yourself warned…This stuff is alarmingly good!!!

4 thoughts on “Matzah Toffee

  1. Hi Jen,

    FYI–I make that toffee recipe and use a little more than 1/2 stick of butter with 1 cup of brown sugar and 3 matzah sheets, and it’s yummy!


Leave a Reply to Mimi Liebman Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s