Chocolate Toffee Matzo with Flaky Sea Salt
This chocolate covered matzo is completely irresistible! It starts with a layer of homemade toffee sauce and finishes with melted chocolate and sea salt. Once cooled and broken into shards, matzo toffee delivers the ultimate sweet-salty crunch. My family's forever favorite for Passover!
Servings: 12 servings
Calories: 295kcal
Video
Equipment
Ingredients
- 4 sheets of matzo
- 1 cup (16 Tbsp; 227g) unsalted butter, cut into 1-inch pieces
- 1 cup (210g) packed dark brown sugar
- 1 Tbsp pure vanilla extract
- 1 (10 oz; 283g) bag semi-sweet chocolate chips
- 1 Tbsp sea salt
Instructions
- Prepare the matzo. Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately four).
- Make the toffee. Place 1 cup (227g) butter and 1 cup (210g) brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes, until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from the heat and add 1 Tbsp vanilla extract, then carefully stir to combine.
- Bake the matzo. Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 8-12 minutes. The toffee will look cracked on top.
- Finish with chocolate. Remove baking sheet and pour entire bag of chocolate chips evenly over the top. Bake an additional 3-5 minutes. Spread chocolate in an even layer with an offset spatula. Generously sprinkle sea salt all over the top, cool to room temperature, then refrigerate until hard, about 2 hours. It will look like too much salt, but trust me—it's not! Break matzo into bite-size pieces. Store in a refrigerator in an airtight container until needed.
Notes
- Make-ahead friendly: Prep up to 3 days in advance. Store in an airtight container in the fridge for up to 1 week.
- Swap the chocolate chips? You can, but keep in mind that peanut butter, caramel, toffee, or white chocolate chips melt differently and may not spread as smoothly as traditional chocolate chips.
- Yes, it’s a lot of salt. When you break the cooled matzo crack into pieces, much of the flaky salt falls off—so you’ll want enough to ensure every bite still has that perfect sweet-salty balance.
Nutrition
Calories: 295kcal | Carbohydrates: 31g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 866mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 567IU | Calcium: 25mg | Iron: 1mg
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