Salted Matzo Toffee with Chocolate and Hazelnuts

5 from 2 votes

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Salted Matzo Toffee with Chocolate and Hazelnuts

Salted Matzo Toffee with Chocolate and Hazelnuts

This salted matzo toffee with chocolate and hazelnuts is the perfect Passover treat! To be honest, it is the best treat year round, and also a wonderful way to use up any leftover matzo after Passover, too!

With just six simple ingredients, you can create a sweet and salty snack that’s perfect for sharing for your Passover seder, and for any Passover desserts.

Matzo toffee is a delicious snack that can be customized with your favorite toppings. Try it with chopped nuts like almonds or peanuts, dried cranberries, or shredded coconut, too. Any flavor you add to this recipe will just be amazing!

Salted Matzo Toffee with Chocolate and Hazelnuts

What ingredients do you need for this matzo toffee?

Matzo: Instead of crackers, we are using matzo here!

Unsalted butter: To melt and make your toffee

Brown sugar: I like to use dark brown sugar here! But you can use light as well. It gets nice an thick with the butter, and a pinch of salt, then spread over the matzo and cooked.

Chocolate chips: After the toffee cooks, chocolate chips melt on top, then your toppings of choice, cooled and then broken apart to serve.

Toppings of choice: We are using flaky sea salt, hazelnuts, flakey salt, and edible flowers, too.

Salted Matzo Toffee with Chocolate and Hazelnuts

Instructions to make this recipe

Prep your matzo

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and lay out your matzo sheets in a single layer.

Make your toffee

In a skillet or pan, melt the butter and brown sugar together over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring constantly.

Pour the toffee caramel mixture over the matzo sheets, spreading it out evenly with a spatula.

Bake matzo

Bake the matzo sheets in the oven for 10-12 minutes, until the toffee has turned a deep golden brown.

Add on your chocolate, spread and cool

Remove the baking sheet from the oven and sprinkle the chocolate chips over the hot toffee. Wait a few minutes for the chips to soften, then spread them out evenly with an offset spatula.

Sprinkle your desired toppings over the melted chocolate. We recommend toasted hazelnuts, flakey salt, and edible flowers.

Set and serve

Let the matzo crack cool to room temperature, then transfer it to the fridge to set for 30 minutes to 1 hour. Once the matzo crack has set, remove it from the fridge and slice it into pieces. Serve and enjoy!

Salted Matzo Toffee with Chocolate and Hazelnuts

Check out the below Passover recipes for more inspiration!

If you do make this Matzo Toffee with Chocolate and Hazelnuts recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Matzo Toffee with Chocolate and Hazelnuts
5 from 2 votes

Matzo Toffee with Chocolate and Hazelnuts

This salted matzo toffee with chocolate and hazelnuts is the perfect Passover treat! To be honest, it is the best treat year round
Prep: 5 minutes
Cook: 10 minutes
Chilling Time: 30 minutes
Total: 45 minutes
Servings: 2 trays

Ingredients 

  • 6 matzo sheets
  • 1 cup /2 sticks unsalted butter
  • 1 cup brown sugar
  • 2 cups chocolate baking chips
  • Pinch of kosher salt
  • Toppings of choice: toasted hazelnuts, flakey salt, edible flowers

Instructions 

  • Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and lay out your matzo sheets in a single layer.
  • In a skillet or pan, melt the butter and brown sugar together over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring constantly.
  • Pour the toffee caramel mixture over the matzo sheets, spreading it out evenly with a spatula.
  • Bake the matzo sheets in the oven for 10-12 minutes, until the toffee has turned a deep golden brown.
  • Remove the baking sheet from the oven and sprinkle the chocolate chips over the hot toffee. Wait a few minutes for the chips to soften, then spread them out evenly with an offset spatula.
  • Sprinkle your desired toppings over the melted chocolate. We recommend toasted hazelnuts, flakey salt, and edible flowers.
  • Let the matzo crack cool to room temperature, then transfer it to the fridge to set for 30 minutes to 1 hour. Once the matzo crack has set, remove it from the fridge and slice it into pieces. Serve and enjoy!
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