Chocolate Toffee Matzo

By Justin SullivanUpdated: Mar 7, 2024

Approved by the Delish Test Kitchen

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preview for This Sweet & Salty Chocolate Toffee Matzo Is The Perfect Passover Dessert

Yields:

6 - 8 serving(s)

Prep Time:

5 mins

Total Time:

1 hr 30 mins

Cal/Serv:

1515

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Inspired by traditional English toffee, matzo is coated in a caramel-y, crunchy toffee then covered in melted chocolate and sprinkled with chopped walnuts in this classic Passover dessert recipe. This candy has become a post-Seder classic and is a great way to utilize any extra matzo you bought. It's easy to create, and endlessly versatile depending on your favorite chocolate and toppings. Ready to ace this sweet treat? Keep reading on for everything you need to know:

How to make chocolate toffee matzo:
— The chocolate chips. Because all you need for the chocolate coating is chocolate chips, this recipe is very versatile. You can use milk, semisweet, dark, or white chocolate chips.
— The nuts. The nuts are negotiable too, so sub in anything your heart desires (we can vouch for rainbow sprinkles and crushed peppermints).
— Make it kosher. Just make sure that whatever ingredients you use are kosher for Passover. This recipe calls for corn syrup which for some Jews is not seen as kosher for Passover. In which case, feel free to sub the corn syrup for agave nectar.

Serving chocolate toffee matzo:
We love serving this chocolate toffee matzo alongside our other favorite Passover desserts, like flourless chocolate cake, matzo icebox cake, or matzo magic bars.

Storage:
Once you make this matzo toffee, you can serve it immediately or store in an airtight container in the fridge for up to 3 months

Tried making this recipe? Let us know how it came out in the comments below!

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Ingredients

Directions

1. Step 1Line baking sheet with enough parchment paper to go over the sides slightly. Lay pieces of matzo to fill the baking sheet, breaking them up to fit if necessary.
2. Step 2In a large saucepan, combine butter, sugar, water, corn syrup, and a few pinches of kosher salt. Bring the mixture to a boil over medium heat, stirring gently with a heatproof spatula or wooden spoon to ensure that a smooth mixture forms once the butter is melted. Scrape down any crystals that form on the side of the pan. Continue to cook until mixture has turned caramel in color and temperature reaches 300 Fº, 10 to 15 minutes. (Watch carefully because this can happen quickly and if left on for too long, the caramel can scorch!)
3. Step 3Immediately remove caramel from the heat and pour over matzo, using an offset spatula or back of a spoon. Let sit for 30 seconds. Sprinkle caramel with chocolate chips and allow to sit on the (still hot) caramel for 30 seconds to a minute, until the chocolate has melted enough to be spreadable. Use an offset spatula or the back of a spoon to spread chocolate evenly over caramel to cover completely.
4. Step 4Sprinkle chocolate with walnuts, flaky sea salt, and the topping of your choice. Push your toppings gently into the chocolate then move sheet tray into the fridge and allow to cool and set for 1 hour.
5. Step 5Once cooled and hardened, move candy out of the fridge and use your hands or a knife to break it up into smaller pieces. Serve immediately or store in an airtight container in the fridge for up to 3 months.