matzah toffee recipe passover matzah crack dessert
Photo credit Shannon Sarna

Classic Matzah Toffee for Passover

Legitimately delicious.

When it comes to dessert, Passover can make things tricky without flour. But there’s plenty of chocolate and coconut macaroons to be had, and decadent flourless chocolate cake. One of our favorite Passover dessert hacks is matzah toffee, which some like to call matzah crack.

A cousin to “Christmas crack,” also known as saltine toffee, to me, this dessert is as American as apple pie. Matzah toffee has become a staple of American Jewish households for Passover for so many reasons: It’s easy to make, the ingredients aren’t fancy, and it’s legitimately delicious with a satisfying sweet-salty candy crunch.

I don’t know about you, but somehow this toffee-and-chocolate-covered matzah situation fulfils all my dessert cravings: crunchy, salty, chocolate and EASY to make. Like, really easy. And covering it with melted white chocolate and copious amounts of colored sprinkles takes it up one more notch.

Sure, sprinkles make everything better, but if you don’t have any to hand, get creative! You can add chopped pecans, walnuts, almonds, shredded coconut, dried fruit or just a hefty sprinkle of thick sea salt to your matzah toffee, instead. Or try dried fruit, candied ginger, coconut flakes — or even crunched-up potato chips.

Watch this easy recipe below to learn how to make classic matzah toffee topped with melted white chocolate, pecans and a sprinkle of salt, and then get in the kitchen to whip up a batch. Or two.

Remember to keep an eye on your matzah toffee while it cooks in the oven, checking every so often to make sure it doesn’t burn. (Turn the heat down to 325°F if it looks like it’s burning.) And, although it’s difficult, allow your decorated matzah toffee to cool and harden before you break it into pieces and enjoy. It’s worth the wait.

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matzah toffee recipe passover dessert matzah crack
Photo credit Shannon Sarna

Matzah Toffee

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5 from 1 review

Top this classic American Passover dessert with whatever you wish — though I’m of the opinion that sprinkles make everything better.

  • Total Time: 30 minutes
  • Yield: Serves 8


  • 5 matzah sheets
  • 1 cup (2 sticks) unsalted butter or non-dairy margarine
  • 1 cup packed dark brown sugar
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • ½ Tbsp vegetable oil or coconut oil
  • 1 cup multi-colored sprinkles (optional)
  • ¾ cup chopped pecans (optional)
  • sprinkle of thick sea salt (optional)


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or tin foil.
  2. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
  3. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
  4. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
  5. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325°F if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
  6. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
  7. Microwave the white chocolate chips and oil in a bowl for 30 seconds. Remove from the microwave and stir with a fork. Then, microwave for another 30 seconds and stir again, until the mixture is smooth and thoroughly melted. Microwave for another 30 seconds if needed.
  8. With a fork, drizzle the white chocolate over the matzah. Then top with lots and lots of colored sprinkles and/or chopped pecans, and a sprinkle of salt. Allow to cool and harden. Break into pieces and enjoy.
  • Author: Shannon Sarna
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Easy
  • Cuisine: Holidays


Leave a Comment

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  • Judee W

    Has anyone ever used gluten-free matzoh for this recipe? I’m going to a friends house and she can’t have any gluten

    • The Nosher

      Hi Judee, gluten-free matzah should work just fine. Enjoy!

  • Heidi

    Used pareve margarine and toffee was sticky and never hardened? Any ideas as to what I did wrong? Thanks!

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