Salted Matzoh Toffee

The perfect dessert for Passover, our Salted Matzoh Toffee is made with matzoh, chocolate chips, sea salt, brown sugar, butter and vanilla.

  • Prep Time 15 min
  • Total Time 2 hr 45 min
  • Servings 36


pieces matzoh
cup butter
cup packed brown sugar
teaspoon vanilla
bag (12 oz) semisweet or milk chocolate chips
Coarse sea salt

  • 1 Heat oven to 250°F. Line cookie sheet with sides or 15x10x1-inch pan with foil. Arrange matzoh to fit in cookie sheet or pan.
  • 2 In 1-quart saucepan, melt butter and brown sugar over medium heat. Remove from heat; stir in vanilla. Spread brown sugar mixture evenly over matzoh.
  • 3 Bake 25 minutes. Remove from oven; sprinkle chocolate chips evenly over top of brown sugar mixture. Return to oven; bake 3 minutes longer or until chips begin to melt. Remove from oven; spread melted chocolate over top. Sprinkle with sea salt. Refrigerate toffee 2 hours or until completely set.
  • 4 Break toffee into pieces to serve.

Expert Tips

Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.