Prep Cook Serves Ready In
10 minutes 15 minutes About 10 servings 30 minutes

How to Make Matzah Toffee

An easy Passover dessert that's seriously addictive.

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 flourless chocolate cake. And one of our favorite Passover dessert hacks is matzah toffee, which some like to call matzah crack.

We don’t know about you, but somehow this toffee-and-chocolate-covered matzah situation fulfills all our dessert cravings: crunchy, salty, chocolate, and EASY to make. Like really easy. We topped ours with melted white chocolate and pecans, but you can get creative and try dried fruit, candied ginger, coconut flakes or even crunched-up potato chips.

Watch our easy recipe below, and then get in the kitchen to whip up a batch. Or two.


5 matzah sheets

1 cup (2 sticks) unsalted butter

1 cup packed dark brown sugar

1 cup semisweet chocolate chips

1 cup white chocolate chips

1/2 Tbsp vegetable oil or coconut oil

3/4 cup chopped pecans



Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.

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.

Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.

Put matzah in the oven and turn the heat down to 350 degrees. Bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 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. 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. Let cool for another 5 minutes.

Meanwhile, 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.

With a fork, drizzle the white chocolate over the matzah. Then top with chopped nuts, and let cool. When the chocolate has hardened, break into smaller pieces and serve!

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