Chocolate Covered Matzo Crackers (Printable View)

Crispy matzo layered with buttery toffee, melted chocolate, and optional nut toppings for a sweet crunch.

# Ingredient List:

→ Base

01 - 4 sheets matzo crackers

→ Toffee Layer

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

→ Chocolate Layer

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

→ Toppings (optional)

06 - ½ cup chopped toasted nuts (60 g) such as almonds, pecans, or walnuts
07 - ¼ cup toffee bits (40 g)
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 aluminum foil. Arrange matzo sheets in a single layer, breaking as needed to fit the pan.
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 completely.
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 chopped nuts, toffee bits, or flaky sea salt while chocolate is still soft.
07 - Cool to room temperature, then refrigerate for 30 minutes until fully set. Break into pieces to serve.

# Expert Suggestions:

01 -
  • The buttery toffee seeps into every crevice of the matzo, creating layers of crunch that shatter perfectly when you bite down
  • It comes together in under 30 minutes of active time but tastes like you spent hours crafting something sophisticated
  • Nobody believes the main ingredient is plain matzo until you show them the box hiding in your pantry
02 -
  • Don't walk away from the boiling toffee – sugar can burn in seconds and there's no saving burnt caramel
  • The matzo will soften slightly as it absorbs the toffee, but it should still maintain a satisfying crunch through the chocolate layer
  • Line your baking sheet with parchment that extends up the sides – the toffee can bubble over and cleaning hardened caramel off pan walls is nobody's idea of fun
03 -
  • If your toffee separates into a greasy mess, don't panic – keep stirring and it will come back together
  • Room temperature ingredients prevent the butter and sugar from separating during the boiling process

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