Salted Toffee Matzah

passover dessert

Salted Toffee Matzah – brown sugar and butter melted together poured over matzah. Baked until bubbly and golden. Spread chocolate over sprinkle with salt.

As I told you yesterday, I love Passover dinner. The dessert, not so much. Since the dietary rules for Passover are so strict, it can be difficult to make Passover dessert. There are flourless chocolate cakes and the old honey cake standby but neither of them really excite me.

When I stumbled upon this idea yesterday when I was figuring out how to make a brisket, I knew that my prayers were answered. This toffee candy is very similar to something that I make at Christmas (see, I told you we celebrate them all) called Harper’s Surprise. Instead of Saltines, you use matzah. Brilliant. Why didn’t I think of this years ago?

4 Matzah (unsalted)
1 stick of butter
1 cup of brown sugar
1 teaspoon vanilla
1 package chocolate chips
sea salt

passover dessertLine a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.

passover dessertMelt the butter in a saucepan.

passover dessert recipesAdd the brown sugar.

passover desserts recipesLet the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.

passover recipesPour the sugar mixture over the matzah and spread it all over the top.

Bake the matzah in a 250 degree oven for 25-30 minutes.

Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.

Spread the chips evenly over the top of the matzah.

Doesn’t it look beautiful?

Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious. Hmmm…

You want a pretty generous sprinkling of salt.

Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve. Can you tell that I had just been on vacation and have yet to get to the store? My fridge looks so sad and empty.

So incredibly delicious. If you are lucky enough to be invited to a Seder dinner, bring these and you will definitely be invited back next year.

passover dessert recipes

passover dessert recipes

Salted Toffee Matzah

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

Passover Matzah Toffee - This super easy Passover dessert is so easy to customize. I like mine with flaked sea salt, but add chopped nuts, freeze dried berries or dried fruit, anything that is kosher for Passover.

Ingredients

  • 4 Matzah (unsalted)
  • 1 stick of butter
  • 1 cup of brown sugar
  • 1 teaspoon vanilla
  • 1 package chocolate chips
  • sea salt

Instructions

  1. Line a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
  2. Melt the butter in a saucepan.
  3. Add the brown sugar.
  4. Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
  5. Pour the sugar mixture over the matzah and spread it all over the top.
  6. Bake the matzah in a 250 degree oven for 25-30 minutes.
  7. Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
  8. Spread the chips evenly over the top of the matzah.
  9. Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious. Hmmm…
  10. You want a pretty generous sprinkling of salt.
  11. Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
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

All information and tools presented and written within this site are intended for informational purposes only.

Bree-September-2020-50

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

White Chocolate Banana Bread

This Post Has 32 Comments

  1. Brenda Bisharat

    This is an amazing blog! I feel special every time I look at it….and hungry!

  2. Memoria

    I wish my refrigerator were as clean and sparse as yours. I can’t hardly find anything in mine haha. This recipe looks nice. Thanks for sharing.

  3. Crepes of Wrath

    We made this for Passover as well and it was a big hit! We used powdered sugar, though, and I think the salt would be even tastier.

  4. Shannon

    You’re a lifesaver. I was racking my brain trying to think of something to bring for Passover. This is perfect and easy enough that I can pull it off.

  5. bakedbree

    Shannon, glad that I could help out.

    Powdered sugar would be pretty, but didn’t it melt?

    Thanks Bren.

    Memoria, I am really weird about my fridge. I clean it every time I go to the grocery store.

  6. Marc @ NoRecipes

    I’d never really run across matzah before moving out east, and even then my exposure was limited to matzah ball soup. I just made some matzah brei today and this looks like a great way to use up the rest of the matzah before it goes stale.

    1. bakedbree

      it is very addicting.

  7. Lindsey

    I just saw this and I was amazed! I’ve been making the same recipe for years… and I guess I thought I was special and the only person to think of it, but I’m pleasantly surprised that others can share in the joy for this delicious Passover treat. I make mine with almond slivers on top as opposed to salt (see: https://laitetmiel.wordpress.com/2010/03/26/friday/).

    PS. Your blog is beautiful and your recipes look divine!

    1. bakedbree

      I make a version with Saltines for Christmas too. Thank you Lindsey.

  8. meira

    Just a few kosher points here: 1) because of the butter, this could not be served with a meat meal and 2) check to be sure the chocolate chips do not contain “soy lecithin” (which you cannot eat during Passover. (The only chocolate chips that I can find in my town that are soy-tree are Camino brand organic.)

    1. bakedbree

      thank you for the info Meira!

    2. Beth

      Thanks Meria, I was thinking the butter might be an issue! Forgot to think about the chocolate chips though.

  9. Jennifer

    Amazing site. Beautiful. Amazing dish.. Love it!!!!!

    1. bakedbree

      thank you Jennifer! Welcome.

  10. Meagan

    this looks good and something like I can take to luncheons with friends. regarding your bare fridge, i will say you have way more store bought condiments than I’d have thought! thanks for the clean, simple, and yummy looking recipe blog!

    1. bakedbree

      The condiments are all my husband! He cannot sleep without a bottle of ranch and 4 mustards. 🙂

  11. Robin Sharp

    I’ve been making this for a few years & I love your addition of salt! I love salt on my sweets!

    I’ve found that using parchment instead of foil helps me avoid some headaches. It peels away easier and I don’t mind eating a bit of it if it doesn’t all come off. 🙂

    1. bakedbree

      Good tip, thanks Robin!

  12. Alicia

    Thank You Yahshua for Matza and chocolate!
    Go to jewsforjesus. Org!

  13. Danielle Meier

    How far in advance can you make this? Will it keep for a few days?

    1. bakedbree

      It will keep for a few days in an airtight container.

  14. Molly Fine

    This looks amazing! Do you have any suggestions for lightening it up? Maybe a substitution for the butter/brown sugar or ways to use less while still having a delicious outcome? Thanks!

    1. bakedbree

      I don’t think that this is the kind of recipe that you can lighten up. It’s a toffee, and toffee is made with butter and sugar. Sorry!

  15. Kay jay

    We pop it in the freezer to set, and make extra to keep in the freezer. It keeps well and is delicious and crackly when icy cold.

    1. bakedbree

      This is really good cold. I agree!

  16. Tamir Avraham

    If you keep all the pagan holidays then you have not cleaned out the leven. The punishment in Ezekiel for keeping easter after keeping Passover is death.

    1. bakedbree

      I’ll take my chances. Thanks for the warning.

  17. Pingback: 5 Easy Desserts for Spring Entertaining | Rosner's Home Appliances

  18. Cathy J.

    Too Sweet!
    I have to say this bark was very easy to make, but it was way too sweet. Not sure that the toffee coating is necessary. I’ll try this recipe again without the toffee.
    I did go with nuts instead of the salt.

    1. bakedbree

      Toffee coating is necessary when it is a toffee recipe.

  19. Pingback: Smoffee mania – Scotch & Scones

  20. Pingback: Smoffee mania: Salted Matzah Toffee - Scotch & Scones

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.