Chocolate Covered Matzo Crackers (Printable)

Buttery toffee and rich chocolate layered on crisp matzo, finished with flaky sea salt and nuts.

# What You'll Need:

→ 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), optional
08 - Flaky sea salt, for sprinkling

# How To Make It:

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 Suggestions:

01 -
  • The toffee gets into every cranny of the matzo, creating this impossible balance of salty crisp and buttery crunch that nobody can quite identify as Passover food
  • You can triple the recipe in under an hour and have something that looks like you spent days contemplating texture and flavor ratios
02 -
  • The first time I made this, I tried rushing the cooling process and ended up with chocolate that streaked instead of setting properly. Give it that full refrigeration time and you'll get that perfect snap.
  • If your toffee separates into butter and sugar while boiling, keep stirring—it almost always comes back together. And if it doesn't, pour it anyway because the baking step fixes everything.
03 -
  • Line your baking sheet with foil first, then parchment—the foil protects your pan from any sugary overflow that wants to cement itself permanently
  • If your matzo is already slightly stale from last year's Passover box, this recipe will disguise it completely

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