Salted Matzoh Toffee

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Salted Matzoh Toffee
  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 36
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The perfect dessert for Passover, our Salted Matzoh Toffee is made with matzoh, chocolate chips, sea salt, brown sugar, butter and vanilla.
By Bree Hester
Updated Apr 15, 2011


  • 4 pieces matzoh
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.


Nutrition Facts are not available for this recipe
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