This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250 degrees.

  • Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.

  • Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.

  • Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.

  • Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.

  • Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.

Reviews (2)

75 Ratings
  • 5 star values: 12
  • 4 star values: 25
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
Easy recipe and a big hit for Passover. I broke up the toffee matzoh into large pieces and placed them in clear cello treat bags tied with a ribbon so everyone had their own sweet treat to take home after Seder. The toffee matzoh also freezes well if you make extra.
Rating: Unrated
Love this recipe I always find it so easy to cook from the recipes on Martha Stewart .com. I tried these once before out of a recipe book and they came out dreadful but this recipe was spot on. If you like a recipe made of skorbits I found and easy to follow video for skorbits squares: If you liked Martha's recipe you may like this one also.