Chocolate Toffee Matzo Crunch

Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert Recipe

Chocolate Toffee Matzo Crunch has got to be one of the most popular and beloved Passover treats out there. The original version of this classic dessert appears in Marcy Goldman’s terrific book, A Treasury of Jewish Holiday Baking. My take on it doesn’t vary all that much from hers. I made a couple of small adjustments, like adding a pinch of sea salt to the toffee mixture and using a thicker layer of chocolate on top of the toffee. Of course I play with the toppings, which can vary quite a bit. Otherwise, the basic concept remains untouched. Why mess with greatness?

I hesitated to even blog about this recipe; it’s so incredibly popular at this time of year that it’s hard to imagine my readers don’t already know about it. On the off chance that somebody has never tried Chocolate Toffee Matzo Crunch, I present it here as a little seasonal gift to you. Marcy Goldman was really on to something when she came up with this genius Passover dessert.

You can decorate Chocolate Toffee Matzo Crunch with a variety of toppings– chopped nuts, drizzled white chocolate, sea salt– use your imagination to create a flavor combination that best suits you! My favorite combo to date is the one that appears in these pictures– chopped pistachios with a very light sprinkling of sea salt. If you haven’t tried chocolate with sea salt, you’re in a for a treat! This treat can be made with either butter or margarine, however I had better results with butter than I did with the margarine. The butter-made toffee spread more evenly (less grainy) and baked up crisper. This is a candy-like confection that can be enjoyed on its own or used as a topping on a Passover ice cream sundae. The best part? It’s ridiculously easy to make.

Have you ever tried making Chocolate Toffee Matzo Crunch? What are your favorite toppings?

To purchase Marcy’s cookbook, A Treasury of Jewish Holiday Baking, click here!

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Sheet Tray

Sauce Pan

Rubber Spatula

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Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert Recipe

Chocolate Toffee Matzo Crunch

Adapted from: A Treasury of Holiday Baking

Ingredients

  • 4-6 unsalted matzos (use gluten free matzo to make GF)
  • 1 cup unsalted butter or margarine (butter recommended)
  • 1 cup brown sugar
  • 1 1/4 cups chopped semi-sweet or dark chocolate chips (use dairy free chocolate for pareve/vegan)
  • 2 tbsp chopped pistachios (or your favorite Passover-friendly nut - optional)
  • Sea salt

You will also need

  • Sheet tray, parchment paper, foil, heavy bottom sauce pan, spatula
Servings:
Kosher Key: Dairy or Pareve - use margarine and dairy-free chocolate for pareve
  • Preheat the oven to 375°F. Line a sheet tray with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzos. Break or cut the matzos into smaller pieces if necessary.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeIn a heavy bottomed saucepan, combine the butter, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeRemove from the heat and pour the toffee mixture over the matzos.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeUse a spatula to spread evenly across the entire surface of the matzo. Make sure you spread it out fairly quickly or it will start to get sticky and become harder to smooth over.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipePlace the baking sheet in the oven and immediately reduce the heat to 350 degrees F. Bake for 15 minutes. Check frequently to be sure that the mixture is not burning. If it appears to browning too quickly, remove the tray from the oven and reduce the heat to 325 degrees F, then replace the tray when the temperature drops a bit.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeOnce 15 minutes have passed, remove the matzos from the oven and evenly sprinkle the chopped chocolate chips over the top.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeLet stand for 5 minutes, then spread the melted chocolate over the matzo.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeSprinkle the chopped pistachios and a light sprinkle of sea salt over the top of the melted chocolate.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipeWhile the matzos are still warm, break them into smaller squares or pieces.
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert RecipePlace in the freezer until the topping has set. Serve straight from the freezer, chilled, or at room temperature (I prefer it chilled!).
  • Chocolate Toffee Matzo Crunch with Pistachios and Sea Salt - Delicious Passover Dessert Recipe

Comments (82)Post a Comment

  1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I make this every year and it is a hit each and every time. Thank you for crediting Marcy Goldman. I just received this recipe from America’s Test Kitchen and they changed it ever so slightly and did not give her the credit.

  2. For Brenda J. Thacker: Matzo is a thin unleavened bread eaten by Jews at Passover. This recipe was adapted from one that used saltine crackers as the base.

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    OMG! I can not make that till after the seders, because I would eat it all (we do not eat matzoh before the seders)
    I just called my friends kids and told them, we would make it at their home during the week. My home is not their level of Kosher, so we will have a great time

  4. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    This looks amazing :) will make it amd try adding small pieces of it into homemade vanilla ice cream!

  5. Thank you, thank you, thank you for this amazing recipe. I have three others which have made and yours is simply the BEST! The illustrations are fabulous and so easy to follow. Wish you and your family a meaningful Passover all the way from South Africa.

  6. I have made this before but for some reason when I made it tonight the parchment paper stuck to the bottom. I had left it in the freezer for at least an hour. Any thoughts on what I did wrong?

  7. Thanks for posting this- I seem to need to double check the measurements every year. My child’s school does not allow tree nuts or peanuts so we’ve made school-bound batches with roasted salted sunflower seeds, shredded coconut, even crushed KFP potato chips. They’re all good (but pistachios and almonds are my favorites.)

  8. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Just made this recipe and can I just WOW!!!!! Sooooo good I can’t believe I’ve never made it before. It’s amazing and came out perfect! TY

  9. I topped mine with chopped roasted cashews and brought it to my Passover picnic, where it was a big hit even after the chocolate started melting.

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi – A ‘Lutheran” from Baltimore, Md. I just finished making this delicious dessert to serve on Easter Sunday to my family. I used dark chocolate candy making discs and also added some long strands of candy making caramel (purchase at a candy supply store). It is delicious! I added crushed pecans on top of the choc. I know my family and guests are going to love this treat. Thank you.

  11. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I’ve been making Matza Bark for years, but I use 1lb. of chocolate and 2 cups of either nuts or dried raisens & berry mixture. My jellyroll pans are 15″x 10 or 11″. Imake about 6 pans full, using different nuts, and som are dairy and glutenfree, some with I just changed how i did it, instead of putting the chocolate on 1st, I put the nuts and berries on 1st cover with chocolate chips, and stick it back in the oven, for 3 minuets,
    remove from oven & take a spatula to smooth out the chocolate. place in fridge for 1 hr or more. this way i don’t loose the nuts or berries.

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