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Matzo Toffee

This crunchy-sweet treat is perfect for Passover -- and so good, you'll crave it all year!

  • Servings: 10
Matzo Toffee

Source: Everyday Food, April 2009


  • 2 cups coarsely crumbled matzos
  • 1 1/2 cups sliced almonds
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.

  2. In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.

  3. Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.

Cook's Note

To store, refrigerate in an airtight container, up to 5 days.

Reviews (13)

  • cwbusch 23 Apr, 2014

    Easier to make than the traditional way of laying the matzo flat on a cookie sheet. Watch carefully that it doesn't burn. I used half butter and half Earth Balance butter spread. I only baked it for 15 minutes and used chopped toasted almonds instead.

  • dakota49 24 Mar, 2013

    I was invited to a Seder and was asked to bring a dessert. Seeing as how I'm Catholic and have never been to a Seder, I really didn't know what to bring. I found this recipe and made sure to use Passover approved Matzo, parve butter and chocolate chips. Even when it is compared to non-Kosher desserts it is pretty much awesomesauce. I'm soo excited to bring this to dinner because it even surpassed my high expectations. Thanks for the great recipe Martha!

  • PElaine 21 Mar, 2013

    I have made this many times -- kids and adults really like it . And it is sooo easy.
    To AZve -- re-read instruction #2 and you will have your syrup answer.

  • AZve 21 Mar, 2013

    WHAT SYRUP? The Ingredients do not call for syrup. Please advise.

    2. .... "drizzle matzo mixture with syrup"

  • onebighugr 29 Mar, 2010

    I usually make saltine-toffee in a similar recipe...what a great idea to use matzo, instead of saltine crackers! I am definitely making this for my family's seder tonight!

  • motherkitten 27 Mar, 2010

    Unleavened bread is exactly right. It is eaten at Passover by Jewish families to celebrate being liberated from slavery. There was no time to bake bread! The fleeing slaves ate matzos. This recipe is excellent made with saltines. Omit the salt. I think the original recipe WAS made with saltines but Jewish people adapted it because we are prohibited from eating baked good that rise in the oven during the holiday week.

  • Robin149 17 Mar, 2010

    A friend brought this Matzo Toffee to my Passover Sedar last year. Family and friends decided it is now going to be one of my traditional recipes I'm going to make EVERY year!!!!!!!!! Thanks so much Martha!

  • tulachase 4 Mar, 2010

    matzos are unleavened bread, that are like an unsalted cracker (I think).

  • Marsie 13 Apr, 2009

    what are matzo's?

  • Nina1984 13 Apr, 2009

    Can I use white sugar instead brown sugar??

  • janpen 13 Apr, 2009

    Good with saltine crackers for a non Passover treat.

  • bluehplu 13 Apr, 2009

    You can buy the double sided version from matzel toff ( and they have a Pareve version for Passover! It's sooooooooo good.

  • helenebp 11 Apr, 2009

    This is absolutely amazing. Very easy to make and one of the best Passover deserts I've ever had.

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