Salted Toffee Matzah

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 matzah cracker with sweet 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.

pieces of salted matzah toffee with sea salt in the background

More Homemade Passover Recipes You’ll Love //

If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!

Be sure to follow me on Facebook, Instagram and Pinterest, too!

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

A simple from-scratch matzah cracker dessert recipe that’s perfect for Passover. Top matzah bread with homemade toffee and melted chocolate, then sprinkle with flaked sea salt and chill for a crunchy sweet treat!

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

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

Did you make this recipe?

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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.

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This Post Has 41 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.

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  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.

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  21. Denise

    I love matzah …. even plain! And now, you have taken it to another level. I need to add this to my life! Also, where did you find the sea salt? I have been looking for that brand in the states for a bit.

    1. Bree Hester

      I bought it in Copenhagen. If I find one, I’ll send you one.:)

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