Matzah can be boring and bland, but cover it in caramelized sugar and coat it in chocolate and no one can resist. This recipe is always requested in our family, and the kids have fun helping cover their portions in extra sprinkles, while I enjoy crushed nuts and sea salt. These can be made in advance and frozen until ready to eat, although I have a feeling you’ll have to hide them or end up making a second or third batch.

Chocolate Toffee Matzah


  • About 4 sheets of matzah (enough to fit on one cookie sheet)
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup brown sugar
  • 12 oz chocolate chips
  • Additional add in options: chopped nuts, sprinkles, sea salt, dried fruit


  1. Preheat oven to 350° F and line a baking sheet with parchment paper. Evenly lay out the sheets of matzah so the entire baking sheet is covered.
  2. In a small sauce pan, melt the butter or margarine until completely melted.
  3. Stir in the brown sugar and whisk consistently until thoroughly combined and mixture begins to bubble. Let the mixture continue to heat for about 3 minutes, whisking frequently.
  4. Once caramelized, pour the mixture over the matzah and spread to cover all of the pieces evenly. Place the pan in the oven to cook for 5 minutes.
  5. After 5 minutes, carefully sprinkle on the chocolate chips and tent the tray with aluminum foil to allow the chocolate to begin melting. After about 2 minutes, the chocolate should be heated enough to spread evenly.
  6. Once chocolate is spread, you can add any additional toppings or leave plain. Cool the tray in the refrigerator overnight or in the freezer for about 1 hour.
  7. Once cool, you can break the chocolate toffee matzah into pieces and serve.
  8. Store in an airtight container or Ziploc bag in the refrigerator or freezer.


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