Chocolate Toffee Matzo Crackers (Printable View)

Crisp matzo topped with buttery toffee and smooth chocolate, sprinkled with sea salt and nuts.

# Ingredient List:

→ Crackers

01 - 4 sheets plain matzo

→ Toffee Layer

02 - 1 cup (225 g) unsalted butter
03 - 1 cup (200 g) light brown sugar, packed
04 - 1/4 teaspoon kosher salt
05 - 1 teaspoon pure vanilla extract

→ Chocolate Layer

06 - 1 1/2 cups (260 g) semi-sweet chocolate chips

→ Topping

07 - 1/2 cup (60 g) chopped toasted nuts (optional: pecans, almonds, or walnuts)
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 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 salty-sweet combination hits every craving at once
  • It comes together in under 30 minutes with pantry staples
  • Even people who claim they dont like matzo will ask for seconds
02 -
  • The toffee goes from perfect to burnt quickly so set your timer for exactly 3 minutes once it boils
  • Working quickly when pouring the toffee is essential because it starts setting immediately
  • Breaking the matzo into pieces before lining the pan creates more interesting texture variations
03 -
  • Use a rimmed baking sheet without fail because the toffee will bubble up during baking
  • Line your pan with parchment paper extending over the edges for easy removal
  • The refrigerator step is non-negotiable for clean, sharp edges when breaking

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