Chocolate Matzo Toffee Crackers (Printable)

Crispy matzo sheets topped with rich toffee and melted chocolate, finished with optional nuts and sea salt.

# What You'll Need:

→ Base

01 - 4 sheets matzo crackers

→ Toffee Layer

02 - 1 cup (225 g) unsalted butter
03 - 1 cup (200 g) packed light brown sugar
04 - Pinch of kosher salt

→ Chocolate Layer

05 - 2 cups (340 g) semi-sweet chocolate chips

→ Toppings (optional)

06 - ½ cup (60 g) chopped toasted nuts (almonds, pecans, or walnuts)
07 - ¼ cup (40 g) toffee bits
08 - Flaky sea salt, for sprinkling

# How To Make It:

01 - Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange the matzo sheets in a single layer, breaking as needed to fit.
02 - In a medium saucepan over medium heat, melt butter and brown sugar together. Stir until mixture comes to a gentle boil. Continue boiling, stirring constantly, for 3 minutes until thickened and caramel-like. Add a pinch of salt.
03 - Immediately pour the hot toffee over the matzo, spreading evenly with a spatula to cover all pieces.
04 - Bake in the preheated oven for 10-12 minutes, until the toffee is bubbling and darkened slightly in color. Remove from oven.
05 - Sprinkle chocolate chips evenly over the hot toffee layer. Let sit for 2-3 minutes to melt, then spread chocolate evenly with an offset spatula.
06 - Sprinkle with optional toppings such as nuts, toffee bits, or flaky sea salt.
07 - Cool to room temperature, then refrigerate for 30 minutes until fully set. Break into pieces to serve.

# Expert Suggestions:

01 -
  • The impossible combination of shatteringly crisp matzo, buttery toffee, and melted chocolate creates something far greater than the sum of its parts
  • It comes together in under 30 minutes but tastes like you spent all day making an elaborate confection
  • Nobody will ever guess this started with humble crackers from the back of the pantry
02 -
  • The toffee phase moves fast once it starts boiling, so have everything measured and your pan ready before you turn on the stove
  • If the toffee seizes or looks grainy, you have probably overcooked it, so next time keep the heat slightly lower
  • This needs to be completely cold before you break it into pieces, otherwise the chocolate will smear instead of snapping cleanly
03 -
  • Room temperature butter melts more evenly and prevents the toffee from separating during cooking
  • An offset spatula is worth using for spreading both the toffee and the chocolate because it gives you the most control and smoothest results

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