Chocolate Toffee Matzo

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Here’s how to make a delicious chocolate toffee matzo, inspired by traditional English toffee:

Chocolate Toffee Matzo

Prep Time 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 8


  • 4-5 sheets of matzo
  • 1 pound 4 sticks of butter
  • 2 2/3 cups of granulated sugar
  • 1/4 cup of water
  • 1/4 cup of light corn syrup or agave
  • Kosher salt
  • 2 cups of chocolate chips choose from milk, semisweet, dark, or white
  • 1 cup of crushed walnuts or your favorite toppings
  • Flaky sea salt for topping


  • Start by lining a baking sheet with parchment paper, making sure it hangs over the sides slightly. Arrange the matzo pieces to cover the baking sheet, breaking them to fit if needed.
  • In a large saucepan, combine the butter, sugar, water, corn syrup (or agave), and a few pinches of kosher salt. Heat the mixture over medium heat, stirring gently until the butter melts and a smooth mixture forms. Scrape down any crystals that form on the sides of the pan. Continue cooking until the mixture turns caramel in color and reaches 300°F, which should take about 10 to 15 minutes. Keep a close eye on it to prevent burning.
  • Once the caramel reaches the right temperature, remove it from the heat immediately and pour it over the matzo on the baking sheet. Let it sit for about 30 seconds.
  • Sprinkle the caramel with chocolate chips and allow them to sit for another 30 seconds to a minute, until the chocolate begins to melt. Use a spatula or the back of a spoon to spread the chocolate evenly over the caramel, covering it completely.
  • Sprinkle the melted chocolate with crushed walnuts, flaky sea salt, and any other toppings you like. Gently press the toppings into the chocolate.
  • Transfer the baking sheet to the fridge and let the candy cool and set for about 1 hour.
  • Once the chocolate toffee matzo has cooled and hardened, remove it from the fridge and break it into smaller pieces using your hands or a knife.
  • Serve immediately, or store the candy in an airtight container in the fridge for up to 3 months.

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