My grandmother used to make this recipe for easy Passover matzo toffee for us growing up. It was always something to look forward to every year on Passover. As I was researching the recipe I ran across others like it called matzo crack or matzo candy that are usually credited to Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. Unlike those recipes, this one does not contain as large of a quantity of chocolate chips (I have always thought that the amount of used chocolate chips were an overload to my senses).
The sweet nutty buttery toffee flavor goes perfectly with the clean crispy matzo as a base. This recipe is so quick and easy to make that you can whip up a second batch in no time when the first one runs out...and it will!
What ingredients do you need?
This caramel coated matzo recipe is quick and easy and only has 4 ingredients:
- Butter - makes the toffee creamy and adds a little bit of salt
- Brown sugar - adds sweetness and body to the toffee
- Matzo - a good way to use your spare matzo
- Chocolate chips
A Step by step guide to making this recipe
Time needed: 30 minutes.
Easy Passover Matzo Toffee step by step
- Melt the butter and sugar together
Melt the butter and sugar together In a pan over a low flame. Whisk often during this step.
- Increase heat
When the brown sugar and butter are fully incorporated, increase the heat to medium while constantly whisking. When the mixture starts to bubble and rise, keep whisking for about 3 minutes. The consistency should resemble very stretchy taffy.
- Pour over matzo
Use a spatula to take some of the hot mixture and apply it to the matzo. This worked best for me when I used the spatula kind of like a paint brush and painted the hot toffee on to the matzo. When the toffee has been fully applied, sprinkle chocolate chips and pecans over the top.
Bake at 350ºF for 5 minutes. This is just enough time to melt the chocolate chips. If you see the toffee start to bubble slightly, this is ok.
Remove the tray from the oven and use the back of a spoon to spread the chocolate chips out. I had fun making little designs with the melted chocolate chips. This will not look the same as the matzo crack or matzo candy recipes as those use about twice the amount of chocolate chips and will cover the whole top of the matzo.
Refrigerate for about 15 minutes and then break the matzo into 2 inch squares. To speed up the cooling and hardening process, you can freeze the matzo for 5 minutes instead.
You will know because the brown sugar in the pan will change from melting to bubbling. Also, it will start to rise. Be very careful here as the bubbling brown sugar retains a lot of the heat from the pan and does not cool quickly. This means that if you get any on yourself it will stick to your skin and burn you and still stay hot. We like to call this kosher napalm.
If you are using a candy thermometer then you should heat it to 275ºF.
Yes it can, just substitute non-dairy butter for dairy butter and the recipe is dairy free.
Easy Passover matzo toffee can be made gluten free by substituting gluten free matzo for standard matzo. Be aware that this may change the flavor slightly but it is still delicious.
Making this recipe ahead of time is always a good idea. This is because the matzo candy needs to cool before serving. Making it ahead of time and refrigerating or freezing insures that it is ready when it is time to serve dessert. Also, if you freeze the caramel matzo it can be a frozen treat similar to a frozen candy bar.
The reason that some of the other recipes are called "crack" is that they use crackers as the base instead of matzo. (Funny, I always thought it was called "crack" because it is so addictive)! On Passover, most crackers are considered chometz meaning that we cannot eat them. Matzo has a nice consistency similar to most crackers and can be substituted in very easily.
More recipes like this one
Easy Passover Matzo Toffee
- 1 cup butter
- 1 cup brown sugar
- 3 ½ matzos
- ½ cup chocolate chips
- ½ cup pecans
- Preheat the oven to 350ºF.
- Lay 3 ½ matzos out on a 9 x 13 baking sheet lined with parchment paper. You may have to break the matzo to get it to fit.
- Heat the butter and brown sugar in a small sauce pan on low heat until melted together. Whisk occasionally.
- Increase heat in the sauce pan to medium and whisk constantly for 3 minutes.
- Pour the toffee mixture over the matzo in the pan and use a spatula to smooth it out. You can also use the spatula like a paint brush and "paint" the matzo with the toffee until completely covered.
- Sprinkle chocolate chips and pecans over the top of the matzo.
- Bake in the oven for 5 minutes at 350ºF.
- Remove from the oven and use a spoon to spread out the chocolate chips over the matzo.
- Cool for 15 minutes in the refrigerator and cut into 2 inch squares to serve.
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