Chocolate Toffee Matzo Candy

This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
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  • Level: Easy
  • Total: 2 hr 30 min (includes setting time)
  • Active: 20 min
  • Yield: 12 servings
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Ingredients

Nonstick cooking spray, for the foil

5 salted matzo crackers 

2 sticks (1 cup) unsalted butter

1 cup packed brown sugar

1/2 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups semisweet chocolate chips (from a 12-ounce bag)

1 teaspoon flaky sea salt, optional

Directions

  1. Preheat the oven to 400 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
  3. Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.  
  4. Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.  
  5. Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely. 
  6. Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.