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Salted Toffee Matzah Recipe (Matzo Crack)

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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!

Salted Toffee Matzah pieces with a bowl of sea salt next to them

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 topping with the salty and sweet chocolate toffee and sea salt combination — I dare you to have just one!

close up of salted toffee matzah

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.
ingredients for salted toffee matzah

Ingredients You’ll Need //

  • Matzah: Matzah, or the crispy unleavened bread that resembles a thin cracker, can be found packaged in most grocery stores, as well as Jewish specialty shops. Or you can make your own matzo bread.
  • Butter: Unsalted butter is best, however, salted butter will also work in this recipe (though you may want to cut back on the amount of sea salt flakes used). Choose a certified kosher butter, if desired.
  • Brown sugar: Brown sugar is mixed with melted butter to make the toffee, which is then spread on top of the matzah crackers.
  • Vanilla extract: Vanilla extract adds a subtle and smooth flavor to the homemade toffee.
  • Chocolate chips: Any chocolate chips will do, but choose certified kosher chocolate if you’re following kosher rules for your Passover. Dark chocolate chips would also be great in this recipe.
  • Sea salt: Any sea salt will work, however, I highly recommend a sea salt with larger flakes like a Maldon sea salt. This will give a nice flavor and texture to your dessert matzah.

How To Make Salted Matzah Toffee //

matzah laid out on a baking sheet for salted toffee matzah
  1. Prep a baking sheet: Line a cookie sheet with foil and arrange as much matzah as will fit on the sheet, it’s about 4 pieces of matzah.
  2. Make homemade toffee: 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.
toffee in a saucepan with vanilla being stirred with a yellow spatula
  1. Add the toffee and bake: Pour the toffee mixture over the matzah and spread it until it completely coats them. Bake the toffee-coated matzah in a 250 F degree oven for 25-30 minutes.
baked toffee on matzah on a foiled lined sheet pan
  1. Add the chocolate: Remove the baking sheet from the oven and cover the matzah with chocolate chips.
  2. Melt the chocolate: 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.
chocolate chips on hot salted matzah toffee on a foil lined baking sheet
  1. Sprinkle with salt and chill: 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.
close up of salted matzah toffee cooling on baking sheet
  1. To serve: Remove the baking sheet from the refrigerator and break the matzah into pieces before serving.
platter of salted matzah toffee

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.
overhead shot of salted matzah toffee

Storing //

  • Storing: Store matzah in an airtight container at room temperature for up to three days, or in the refrigerator for up to 4-5 days.
  • Freezing: For best taste and texture, I do not recommend freezing matzah after it has been baked as it will have a chewy texture after thawing.
overhead shot of salted matzah on a platter

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:

  1. Choose kosher packaged matzah: Most packaged matzahs are certified kosher. Or make your own from scratch following the 18-minute rule for making matzo.
  2. Use kosher butter: Dairy products are allowed. Make sure they’ve been made from farms following kosher rules by choosing certified kosher butter.
  3. 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.
  4. Purchase kosher chocolate: Most chocolates contain only kosher ingredients, to ensure you’re following kosher standards choose certified kosher chocolate.
close up of platter of salted matzah toffee

FAQ //

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.

What can I do with leftover matzah? Leftover matzah can be used as crackers for dipping, as a bread for crispy sandwiches. Or use sweet ingredients like toffee and chocolate for a matzah-based dessert.

Why is it sometimes called matzo crack or matzah crack? Marcy Goldman of Better Baking created the recipe in February 1985 as she was thinking of the best dessert she could make for her kids taking into account all the Passover restrictions (you can read her beautiful story here)

pieces of salted matzah toffee with sea salt in the background

More Homemade Passover Recipes You’ll Love //

close up of salted toffee matzah

Salted Toffee Matzah

Yield: serves 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

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!

Ingredients

  • 4 pieces Matzah (unsalted)
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 package chocolate chips
  • flaked sea salt

Instructions

  1. Preheat oven to 250°. Line a cookie sheet with foil and arrange as much matzah as will fit on the sheet (about 4 pieces of matzah).
  2. Melt butter in a medium-sized saucepan over medium heat. Once melted, add brown sugar and stir to combine,
  3. Cook until the butter bubbles and the sugar has melted. 
  4. Remove the pan from heat and stir in the vanilla extract.
  5. Pour the toffee mixture over the matzah and spread it until it completely coats the matzah. 
  6. Bake the toffee-coated matzah, 25-30 minutes.
  7. 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. 
  8. Remove the sheet and spread the melted chocolate over the top of the matzah.
  9. 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.
  10. Remove the baking sheet from the refrigerator and break the matzah into pieces before serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 114mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g

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Patricia C Vener-Saavedra

Saturday 19th of March 2022

Can I use ghee instead of regular butter? I can't wait to try this for Pesach! (Although that's only about a month away.) Thanks!

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