Chocolate-Caramel Matzo Toffee Recipe (2024)

This is insanely delicious. If you melt the butter and sugar in the microwave the caramel is pretty grainy. Recommend cooking it on the stove. Delicious with Maldon salt on top!

Just a note to answer one of one comments- Rose Levy Beranbaum’s toffee recipe calls for corn syrup, which you can’t use at Passover.

Don’t understand why people are so excited about this. Since the recipe doesn’t use a candy thermometer you end up with a grainy toffee, and the matzo is a non-entity. I am speaking as a retired professional recipe tester, so I followed the recipe. It would be far better with saltines, Passover aside. If you want to make a perfect English toffee, use Rose Levy Beranbaum’s excellent method in her Christmas cookie book.

Saltines? HA!

Make sure your parchment paper does not go outside the pan. Mine must have touched the sides of my oven and caught fire. Had to use a fire extinguisher. What a mess...on Passover. Believe it or not I googled it and found out the cause later. Maybe everyone else knows this but I didn’t. :(

Did just 1 cup of sugar and still worked great. Also, the toffee leaked under the matzo, but adhered beautifully to it, so each piece ended up with a layer of toffee, a layer of matzo, ANOTHER layer of toffee, then chocolate with pecans and sea salt. Guittard dark chocolate chips eliminated chopping and melted beautifully.

I enjoyed this recipe, but I gave it three stars. It's delicious, don't get me wrong, but anything with dark chocolate, a little salt, and caramel will be. The reason I rated it fairly low was because the toffee was grainy. Although it was my first time making toffee, I followed the recipe exactly. The result--a layer of grainy sweetest lodged between decadent (and expensive) Guittard chocolate and humble matzo. I want a creamy, gooey toffee, not sand. Three stars.

You could also be extravagant and use real vanilla bean for the holiday - "bean" is a misnomer, it's an orchid seed pod and not a legume, so the real deal is fine instead of extract.

I made this last year and two years ago by following the recipe. As I recall the toffee wasn’t grainy. But I’m not a foodie; maybe ignorance is bliss! I used crystallized ginger, and the result was delicious. Time to do it again. :)

Amazing. Made with almonds and flaky salt.Makes lots of caramel--could spread over 1 1/2 baking sheets worth of matzoh and still be good. I ended up having some toffee not stuck to anything, whoops. I didn't have issues with graininess after cooking butter/sugar on stove and letting it bubble a bit there before letting it cook fully in oven.

I love this recipe. Every time I make it I use different "mix ins." It's great way to use up bits of leftover nuts, dried fruits, and anything else. We really like it with dried tangerines. I am not Jewish but my Jewish friends love this treat.

So SO good - I sub vegan butter and make it every year.

Get the best brown sugar you can. I use 2/3 milk chocolate and 1/3 white chocolate. Topped with dried blueberries, chopped pistachios, and maldon sea salt. Always a hit.

I’ve made this with saltines dozens of times but might need to start using matzah for it all the time! Perfect Passover sweet snack. Make sure to add salt if your matzah isn’t salted!

I make this every year for Passover (my son has been helping with it since he was about 5!), and every year everyone begs me to bring it again. It’s an easy, fun, and delicious recipe.

For those who are finding their toffee grainy, it’s possible you didn’t cook it long enough and so the sugar didn’t completely melt. The instructions say to cook the butter and sugar until “thickened and smooth”

Used gluten free matzo and it worked great. Also adjusted the quantity to 2 sheets of matzo and 1/4 of the caramel and it was perfect. Toffee maybe a little grainy but with the crunch of the matzo and the snap of the chocolate plus the quantity you don’t notice. Super quick and easy, will definitely make again and again.

I'm confused about the timing on this recipe. I've added up the time again and again and I just don't see what takes so long that it adds up to 50 minutes. Is one of the steps longer than actually listed? Does it give a very long time to spreading chocolate and topping? Inquiring minds...

Delightful! So much butter!

This was delicious, and fun to make with a variety of toppings. I used dark chocolate for some pieces and milk chocolate for others. Toasted almond slices, chopped pecans, and dried fruit like cherries, candied lemon, and currants were good toppings. Pouring the hot caramel from the saucepan onto the matzo was sloppy and uncontrolled. Next time I would use a spouted ladle, for more precise and even coverage.

If I were to make this again, I would melt the chocolate separately and pour both the toffee and the chocolate very sparingly over the matzo. Like, half of what’s in the recipe.

I went against my better judgement and made this as written. Next time I will use my candy thermometer and boil until soft crack. (280ish degrees) it was definitely not the ideal texture for toffee. A little too grainy and chewy (and this was even after baking for over 25 minutes, in fear that the caramel did not get hot enough on the stove). Next time I’ll heat on the stove to 270, spread on the matzoh, and then bake until bubbling. Still tasty.

Also came out grainy. I have used another recipe for years that only uses 1 cup of sugar and you let it boil for 3-5 minutes. I think this lets the sugar melt down.

Incredibly delicious and easy. Took me two bad tries (albeit delicious mistakes!) with chocolate chips to realize they just don’t melt or spread. I was finally successful by tempering Hershey kisses in the microwave and spreading with a silicone spatula.

I made this and it is insanely delicious!! So much easier than dipping the matzoh too.

Made this today, a half batch. After reading the comments, I watched the timing in the oven.Sure enough, it bubbled in only half the time so I took it out early. Molten chocolate spread easily with an offset spatula. After refrigerating it for an hour, it turned out to be an easy delicious Passover treat!

In Step 2, I've had success in eliminating the graininess of the toffee by cooking the butter/brown sugar mix longer. As the sugar melts, the butter will be incorporated and the mixture will expand. Once all the sugar is melted, the mixture will sink and the butter will separate again. Whisk in the butter then pour onto the matza.

Google tells me your toffee will be grainy if the sugar isn't fully dissolved before it comes to a boil. So just keep an eye on it and have a modicum of patience. I looked that up because it happened to me. I was multi-tasking... mistake! I remember making it in the microwave as a kid and it came out beautifully, so it's not difficult if you're paying attention. Even with my error though, this was still a fun, simple, and delicious recipe. I'll be making it again.

Have made this many times but with a slightly different ration. I cup butter to one cup sugar. That’s what most matzo toffee recipes call for. Never grainy. Also keep stirring until it comes together and is no longer separated It will. And just dump a bag of chocolate chips on the top to melt and spread. Perfect every time.

Can agave be substituted for sugar and would it make the toffee smoother? …there are some agave brands that are kosher for passover…