Chocolate Toffee Matzo Crunch with Pistachios & Sea Salt – Delicious Passover dessert inspired by Marcy Goldman’s “A Treasury of Holiday Baking”
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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Chocolate Toffee Matzo Crunch
Ingredients
- 4-6 unsalted matzos (use gluten free matzo crackers to make this recipe gluten free)
- 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 tablespoons chopped pistachios (or your favorite Passover-friendly nut - optional)
- Sea salt
NOTES
Instructions
- 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.
- In 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.
- Remove from the heat and pour the toffee mixture over the matzos.
- Use 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.
- Place 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.
- Once 15 minutes have passed, remove the matzos from the oven and evenly sprinkle the chopped chocolate chips over the top.
- Let stand for 5 minutes, then spread the chocolate over the matzo.
- Sprinkle the chopped pistachios and a light sprinkle of sea salt over the top of the melted chocolate.
- While the matzos are still warm, break them into smaller squares or pieces.
- Place in the freezer until the topping has set. Serve straight from the freezer, chilled, or at room temperature (I prefer it chilled!).
KareninStLouis says
I made two batches of this in anticipation of our Seder this weekend. I had never made toffee before, but it turned out perfectly both times. The first batch is topped with chopped pecans. The second batch is topped with chopped pistachios and dried cranberries. Then after refrigeration, I drizzled some melted white chocolate over the pistachios and craisins. Yummy and gorgeous.
Tori Avey says
Love it Karen! I’m going to make my batch tomorrow. Mmmm…
Michelle W. says
Hello! Thanks for sharing this yummy Passover treat! My family enjoys eating this wonderful creation with the addition of mini marshmallows OR shredded coconut on top of the melted chocolate. Thus, after melting the chocolate, I cover/sprinkle half the top with mini marshmallows, and the other half with coconut. I give the entire top a “gentle press” with the bottom of a glass, and refrigerate until the chocolate has hardened. I then remove and cut into bite sized pieces. Finally, I place each treat (or several stacked), into a colorful cupcake liner. I then place/present/serve these favorite holiday sweets onto a lovely dessert tray. Again, thanks for sharing, and a Happy Passover to all!
Marcia Berk says
Can I use ghee instead of butter for the Toffee Matzo Çrunch recipe? Kids cant have butter
Tori Avey says
Marcia that’s a good question, I’m afraid I don’t know how to answer it. I’ve never tried this with ghee.
KareninStLouis says
Since it goes in the freezer anyway, can I make it a week ahead and keep it frozen until that day? What do you suggest?
Tori Avey says
Karen– yes, most definitely. Enjoy!
Aviva says
Wondering if anyone has tried this with coconut oil instead of butter/margarine?
Fay says
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.
Vicki Bensinger says
I can’t believe I’ve never made this and I don’t have Marcys cookbook. I really should order it. Great tutorial I can’t wait to make this.
Dot Buch says
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.
Tori Avey says
You’re welcome Dot! So happy you enjoyed it 🙂
Toby says
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.
Tori Avey says
Passover picnic, what a fun idea!
Christina steinman says
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
Tori Avey says
Great Christina! So happy to hear that.
Sherri says
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.)
Tony Brice says
Looks absolutely delicious
KimS says
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?
Tori Avey says
Kim, did you line it with foil below as outlined in the recipe? I think that helps with the sticking.
Maureen Marcus Thal says
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.
Andrea Libes says
Almonds and sea salt!
Stephanie Briggs says
Mmmm!
Rebecca Zoole says
Mmmm, matza crack!
Don Rogers says
Shabbat Shalom
Mary-Anne Menges Fink says
This looks amazing 🙂 will make it amd try adding small pieces of it into homemade vanilla ice cream!
Celia Soudry Fleck says
You’re killing me today Tori Avey!
Tori Avey says
Celia Soudry Fleck killing you with a big dose of NOM NOM. xoxo