You’ll love this Salted Toffee Matzah, a simple from-scratch matzah-cracker dessert recipe that’s perfect for Passover. Top matzah bread with a homemade toffee and melted chocolate, then sprinkle with flaked sea salt and chill for a crunchy and sweet dessert!
I love Passover dinner. The dessert, not so much. Since the dietary rules for Passover are so strict, it can be difficult to make a truly tasty Passover dessert.
There are flourless chocolate cakes and the old “honey cake” standby, but sometimes you want to try something different. So when I stumbled upon the idea to top a chocolate covered matzah cracker with additional toppings, I knew my days of not being excited by the desserts of Passover were over.
These crunchy crackers are topped with the salty-and-sweet combination of chocolate toffee and sea salt — I dare you to have just one!
Why You’ll Love This Recipe
- It’s the perfect Passover dessert! This recipe uses the matzah bread you’ll already have for the dinner table and turns them into a sweet treat.
- It’s easy peasy. Simply bake matzah with a toffee and chocolate spread, then sprinkle with sea salt and chill until they’re set.
- It’s simple to make kosher. Just make sure to choose certified kosher ingredients and this recipe passes kosher rules with flying colors.
- The topping ideas are endless. This is the perfect recipe to use as a foundation and then dress up with your own favorite toppings. Chopped almonds are one of my favorites.
Tips for Making Salted Toffee Matzah
- Prep ahead. This dessert matzah is the PERFECT easy-prep recipe that can be made ahead of time (up to 3-4 days!). It’s also a great bring-along dessert recipe if you’re headed to a Passover dinner.
- Get creative with toppings. While toffee and chocolate are a great combination, get creative and try other toppings, like crushed nuts, coconut flakes, Heath bar, or dried fruit. Or use dark chocolate or even white chocolate for a twist on this sweet treat.
- Make it vegan. This recipe can be made vegan by using vegan butter and vegan dark chocolate chips.
Is Dessert Matzah Kosher?
There are some seriously strict rules about ingredients and food preparation during Passover. To guarantee salted toffee matzah is kosher abide by the following rules:
- Choose kosher packaged matzah: Most packaged matzahs are certified kosher. Or make your own from scratch following the 18-minute rule for making matzo.
- Use kosher butter: Dairy products are allowed. Make sure they’ve been made from farms following kosher rules by choosing certified kosher butter.
- Pick a kosher sugar: Most sugar is kosher, including the brown sugar used in this recipe. Make sure it has been processed following kosher standards and is certified kosher.
- Purchase kosher chocolate: Most chocolates contain only kosher ingredients, to ensure you’re following kosher standards choose certified kosher chocolate.
What is matzo made from?
Matzo, sometimes called matzah, is an unleavened bread made from flour and water that is served during Passover. Matzo is typically served plain or with a smear of butter. It can also be used as sandwich bread, a cracker, or be cooked into desserts.
How To Store Salted Toffee Matzah
Store matzah in an airtight container at room temperature for up to three days, or in the refrigerator for up to 4-5 days. I do not recommend freezing matzah after it has been baked, as it will have a chewy texture after thawing.
Salted Toffee Matzah (Matzo Crack)
Ingredients
- 4 pieces Matzah unsalted
- 1/2 cup butter
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 package chocolate chips
- flaked sea salt
Instructions
- Line a cookie sheet with foil and arrange as much matzah as will fit on the sheet, it's about 4 pieces of matzah.
- Melt butter in a medium-sized saucepan over medium heat. Once melted, add brown sugar and stir to combine, letting it cook until the butter bubbles and the sugar has melted. Remove the pan from the heat and stir in the vanilla extract.
- Pour the toffee mixture over the matzah and spread it until it completely coats them. Bake the toffee-coated matzah in a 250 F oven for 25-30 minutes.
- Remove the baking sheet from the oven and cover the matzah with chocolate chips.
- Put the cookie sheet back into the oven and bake until the chocolate begins to melt, about 3-4 minutes. Take the sheet out and spread the melted chocolate over the top of the matzah.
- Sprinkle a generous amount of flaked sea salt over the top of the chocolate and place the baking sheet into the refrigerator for 2 hours, or until the chocolate and toffee is set.
- Remove the baking sheet from the refrigerator and break the matzah into pieces before serving.
So simple, and so delicious! Mine took less than 1 hour to set in the fridge. I was wondering if anyone has tried it with milk chocolate or white chocolate? It’s delicious with semisweet, but I’m thinking milk chocolate might give it a smoother flavor.
Hi Jennie! I am so happy you liked it! Yes you can certainly try with other chocolates, see the tips section of the recipe. Enjoy 🙂