Matzah Toffee

For as long as there's been matzah, there's been chocolate-covered matzah. In fact, I think it's mentioned in the scriptural story of the Exodus. But I digress. Anyway, while chocolate-covered matzah is great, it definitely can be upgraded. That's what this matzah toffee accomplishes: by adding a layer of caramel and a topping of nuts to the traditional coating of chocolate, this unleavened and usually-dreaded cracker is transformed into a crunchy, sticky, and sweet concoction that's good enough to snack on all year-round.

Even better, making this treat is super simple. First, make the caramel sauce by mixing brown sugar, butter, and cream over medium heat.


Spread this caramel evenly over 3-4 squares of matzah, and bake.


Once the caramel-coated matzah is done baking, remove it from the oven and scatter dark chocolate squares evenly overtop. Place the matzah back in the warm, but off, oven.


The last step is to spread this melted chocolate evenly over the caramel, and to press chocolate-covered almonds into the still-warm dark chocolate layer.


And, as such, the bread of our affliction is easily transformed into the dessert of our addiction.

Matzah Toffee

A simple recipe that turns Matzah into a surefire holiday favorite! The thinness of the matzah allows the flavors of the caramel and chocolate to really shine.

Matzah Toffee

Makes: 30 pieces

Prep time:

Cook time:

Rated 5/5 based on 11 customer reviews
200 calories

  • 3-4 squares of matzah
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup cream
  • 1/2 cup dark chocolate pieces
  • 1 cup chocolate covered almonds

  1. Preheat the oven to 375 and grease a baking sheet. Lay out the matzah on the baking sheet, breaking the squares and rearranging if necessary.
  2. Make the caramel sauce by mixing the brown sugar, butter, and cream in a saucepan over medium heat, stirring constantly.
  3. Pour this sauce over the matzah and bake for 10 minutes.
  4. Remove the matzah from the oven and turn the oven off. Scatter the dark chocolate pieces over the caramel, and return to the off-but-warm oven for 5 minutes.
  5. Spread the now mely chocolate over the caramel.
  6. Press the chocolate covered almonds into the dark chocolate.