Chocolate and Hazelnut Matzo Toffee Recipe

Name: Chocolate and Hazelnut Matzo Toffee
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Yield: 28
Ingredients: 4 sheets (4 ounces) plain matzo crackers; 1 cup (8 ounces) margarine; 1 cup (200 grams) brown sugar; 1 (10 to 12-ounce) bag semi-sweet chocolate chips; 1 cup chopped roasted hazelnuts, pecans, walnuts, or almonds; 1 teaspoon flaky salt (optional)

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Here’s a make-ahead Passover dessert that’s as decadent as it is easy to make! Crunchy matzo crackers are topped with layers of toffee, semi-sweet chocolate, and chopped toasted nuts.

Even better, Matzo Toffee is vegan, so you can serve it after any Seder meal.

A Family Favorite

I first learned about this kind of toffee from my Aunt Belinda, who taught me how to bake all kinds of delicious treats when I’d stay at her house as a kid. We made it with a recipe that used saltine crackers in the same way matzo is used here (not on Passover, of course!).

We followed a recipe clipped out of the newspaper called “Secret Toffee,” but I’ve also seen it called “Christmas Cracker Candy” and made around the winter holidays.

Chocolate Toffee Matzo Crack - plate of toffee wiht sheetpan of toffee in the background — Coco Morante

How To Make Matzo Toffee

The method is simple: a two-ingredient toffee is simmered on the stove, then poured over a layer of matzo, and briefly baked until bubbling hot.

In this case, the ingredients are margarine (it’s commonly used in kosher baking, since according to kosher law, dairy cannot be eaten alongside or directly after a meal with meat) and brown sugar. If your Passover meal is vegetarian or you do not follow kosher law, feel free to use butter.

Chocolate chips are sprinkled over top to melt from the heat of the toffee, and lastly, a generous layer of chopped nuts adds crunch. I also like to sprinkle on a little bit of flaky sea salt to cut all of the sweetness. It makes the matzo toffee truly irresistible.

Chocolate Matzo Toffee Recipe - toffee cut into squares — Coco Morante

How To Store or Freeze Matzo Toffee

Matzo toffee will keep in a tightly lidded container or zip-top bag for up to two weeks, or in the freezer for up to two months. You can make it a few days in advance of your Seder dinner, and it’ll stay crunchy and delicious for all of Pesach and beyond.

Of course, it doesn’t last that long in my house—it’s just too good.

More Passover Favorites!

Chocolate and Hazelnut Matzo Toffee

Prep Time 10 mins

Cook Time 15 mins

Cooling Time 2 hrs

Total Time 2 hrs 25 mins

Servings 28 servings

The toffee pictured here is topped with roasted hazelnuts, but you can use any nut you like. I’ve made it with toasted sliced almonds, as well as chopped toasted pecans. Toasted coconut would make a nice option for nut-free folks, too. Here are a few more ideas to try!

Feel free to substitute butter for margarine in this recipe if you don't need to follow kosher law or don't need this treat to be vegan.

(4 ounces) plain matzo crackers
1 cup (8 ounces) margarine
1 cup (200g) brown sugar
1 (10 to 12-ounce) semi-sweet chocolate chips
1 cup chopped roasted hazelnuts, pecans, walnuts, or almonds
1 teaspoon flaky salt (optional)

Preheat the oven and prep the baking sheet:

Preheat the oven to 400°F. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking two of the pieces so it all fits in the pan.

Coco Morante
Make the toffee:

In a medium saucepan, combine the margarine and sugar over medium heat. Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage (270°F to 280°F).

It takes about 10 to 11 minutes total for the mixture to get up to temperature—your timing may vary depending on the size and thickness of your saucepan and the power of your stove. A thermometer is the easiest way to ensure consistent results.

Coco Morante

Coco Morante
Add the toffee to the matzo: Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer.

Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter/sugar has become bubbly all over.

Coco Morante

Coco Morante
Add the chocolate and the nuts:

Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt (I like to leave the baking sheet on the stove on top of the warm oven for this step). Use an offset spatula to spread the chips out in an even layer over the toffee.

Before the chocolate cools, sprinkle the toasted nuts and salt (if using) over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate—this will help them adhere better when the toffee has set up.

Coco Morante

Coco Morante

Coco Morante
Cool and cut the toffee:

Let the toffee cool completely—this will take about 2 to 3 hours, depending on how hot it is in your kitchen. Cut it into squares and serve.

The toffee will keep in a tightly lidded container or zip-top bag for up to 2 weeks, or frozen for up to 2 months.

Nutrition Facts (per serving)
186	Calories
13g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings: 28
Amount per serving
Calories	186
% Daily Value*
Total Fat 13g	17%
Saturated Fat 4g	18%
Cholesterol 0mg	0%
Sodium 79mg	3%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	4%
Total Sugars 13g
Protein 2g
Vitamin C 0mg	1%
Calcium 16mg	1%
Iron 1mg	4%
Potassium 93mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.