Amazing Passover Chocolate Toffee Matzo Recipe -
Amazing Passover Chocolate Toffee Matzo Recipe

Amazing Passover Chocolate Toffee Matzo

Recipe by  

"This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!"

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
  2. Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
  3. Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
  4. Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
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  • Cook's Note
  • Avoid corn products (such as cooking spray or margarine with canola oil) to keep this recipe kosher-for-Passover.

Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2010

Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious.

Most Helpful Critical Review
Mar 27, 2015

I make this with milk love it more! Also put parchment paper on cookie sheets, it won't stick. I also just put choc chips on top when it's out of oven, once melted, smear with back of a spoon.

Mar 29, 2010

Great recipe, delish dessert for Passover. I would either increase the number of matzos or decrease the amount of chocolate slightly in this recipe, chocolate overload (if there is such a thing). Otherwise, these were a hit! And easy!

Jul 13, 2010

These are great! I had a similar recipe but never thought of putting nuts on them!

Mar 19, 2012

20 oz of chocolate seems like too much for 6 matzohs. Make sure you lightly toast your pecans!! Also make sure you cut them while warm or you'll be sorry! I make something similar, but use light brown sugar, one cookie sheet, 4 unsalted matzos, stir 1 cup chopped pecans into the caramel right before spreading on the matzohs, and bake the caramel on the matzos at 350 for 7 minutes. Then take out, add 1 cup chocolate chips, put back in oven for 2 minutes, take out, spread, then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously!

Apr 18, 2011

If I could give it 10 stars I would! The only thing I did different is sub light brown sugar and Ghirardelli Milk Chocolate. Absolutley Unbelievable Fabulous!!!! Can't want to take it to Passover tomorrow!!

Apr 15, 2014

This was an amazing addition to dessert on passover. So good I will be making it during the year.

Apr 06, 2015

Love this! But change the nuts to almonds- just personal preference.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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