Chocolate Matzo Toffee Crackers (Printable version)

Crisp matzo topped with buttery toffee, melted chocolate, nuts, and sea salt in a sweet finish.

# Ingredient list:

→ Crackers

01 - 4 sheets plain matzo

→ Toffee Layer

02 - 1 cup unsalted butter
03 - 1 cup light brown sugar, packed
04 - 1/4 teaspoon kosher salt
05 - 1 teaspoon pure vanilla extract

→ Chocolate Layer

06 - 1 1/2 cups semi-sweet chocolate chips

→ Topping

07 - 1/2 cup chopped toasted nuts (pecans, almonds, or walnuts)
08 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil. Arrange matzo sheets in a single layer to cover the pan, breaking as needed to fit.
02 - In a saucepan, melt butter over medium heat. Add brown sugar and salt; stir constantly until mixture comes to a boil. Continue boiling for 3 minutes, stirring frequently, until thickened and bubbling.
03 - Remove from heat and stir in vanilla. Immediately pour the hot toffee evenly over the matzo, spreading with a spatula to cover all surfaces.
04 - Transfer baking sheet to oven and bake for 10 minutes, or until toffee is bubbling and darkened.
05 - Remove from oven and, while hot, sprinkle chocolate chips evenly over the toffee layer. Let sit for 3 minutes to allow chocolate to soften, then spread chocolate into a smooth, even layer.
06 - Sprinkle with chopped nuts (if using) and flaky sea salt.
07 - Let cool at room temperature for 30 minutes, then refrigerate for at least 30 minutes until set. Break into pieces and serve.

# Expert Tips:

01 -
  • It transforms humble Passover crackers into something that tastes like a professional candy bar
  • The whole process takes about 30 minutes of actual work but impresses everyone who tries it
  • You can customize the toppings and chocolate to match whatever youre craving
02 -
  • If your toffee separates into an oily mess while boiling, keep stirring—it will come back together
  • The chocolate layer must be completely set before you try to break it or you will end up with a chocolatey disaster
  • Room temperature matzo absorbs the toffee better than cold matzo straight from the box
03 -
  • Work quickly once you remove the toffee from the heat since it starts to set immediately
  • Room temperature ingredients help prevent the toffee from separating during cooking

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