If you find the classic English toffee hard to resist and daunting to make from scratch, try this Matzo Crack AKA Matzo Toffee!!

This Easy Toffee Recipe is a Passover Classic dessert, but a yummy treat for any holiday!

Matzo Crack on a square white plate with raspberries

Why You Should Make this Toffee

  • This matzo crack is an easy way to get all the flavors of homemade toffee without all the work!
  • After one bite, you’ll want this to be a Passover tradition!
  • This time of year, matzo, matzoh, matzah is readily available at grocery stores.

This matzo crack is an easy way to get all the flavors of homemade toffee without all the work!

I’d been super curious about all the pseudo-toffee recipes I’ve seen over the years. Some are made with graham crackers, others with saltines. As a huge toffee fanatic, I wasn’t certain I wanted to find an easy way to have a batch of toffee at my disposal.

When toffee is in the house, all my willpower flies out the window! But I had some friends coming over, so I found an excuse to make my own Matzo Crack. I tested this easy toffee recipe earlier this month as Passover was approaching and there were plenty of boxes of matzos on the grocery store shelves.

Frequently Asked Questions

What is Matzo?

Matzo, the most common spelling in the food industry, is a thin, crisp unleavened bread traditionally eaten for the Jewish holiday of Passover.

What is Matzo Made Out Of?

It is traditonally made out of flour and water.

Why all the different spellings of Matzo?

As mentioned above, Matzo is the spelling you’ll see in your local markets. Matzah is mostly used in religious text. Matzoh is the original pronunciation by Ashkenazi Jews where Matzah is the original pronunciation by Sepharadic Jews.

How Should This Matzo Toffee Be Stored?

It’s best to keep this toffee in an airtight container in the refrigerator. It should be good for up to 5 weeks, but it won’t last that long!

Overhead view of a bowl and plateful of Matzo Crack

How to Make this Easy Toffee

Well, this was easy as could be. No candy thermometer necessary for a decadent, toffee-like treat.

  • Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover the pan with matzos in a single layer.
  • Boil together the butter and brown sugar as directed.
  • Carefully pour hot mixture over matzos and spread evenly.
  • Bake until the caramel mixture is bubbling, then sprinkle with chocolate chips. Once the chocolate gets soft spread it over the surface, and sprinkle with nuts.
  • Chill and cut into bite-sized pieces.

Now I’m dying to try this technique with graham crackers. I can see why this was dubbed matzo crack; it’s totally addictive!!! For another twist on this recipe, my friend, Betsy, of Desserts Required, shared her Coconut Chocolate Toffee Matzo Crunch.

Matzo Crack | An easy way to get the taste of toffee without a candy thermometer

Matzo Crack AKA Matzo Toffee

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 18

A delectable toffee treat made with matzos! Recipe adapted from Marcy Goldman's Caramel Matzoh Crunch, Treasury of Jewish Holiday Baking

Ingredients

  • 4-5 matzos
  • 1 cup (2 sticks) butter
  • 1 cup dark brown sugar
  • 12 ounces (2 cups) semi-sweet chocolate chips
  • 1+ cup chopped, toasted pecans

Instructions

  1. Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.
  2. Combine butter and brown sugar in a heavy saucepan. Stir over medium heat until it comes to a boil, then continue to stir and boil for 3 more minutes.
  3. Carefully pour hot mixture over matzos and spread evenly.
  4. Bake for 10 minutes or until the caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over the surface and sprinkle with pecans.
  5. Refrigerate till chocolate is firm, about 45 minutes. Using parchment, remove toffee from the pan to a large cutting board and cut into bite-sized pieces. Store in refrigerator for up to 2 weeks.

Total time: 1 1/2 hours

Yield: approximately 3 dozen pieces depending on size

Notes

Perfect to make with leftover matzo.

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Nutrition Information:

Yield:

18

Serving Size:

2 pieces

Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 6mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

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