Chocolate and Hazelnut Matzo Toffee

The toffee pictured here is topped with roasted hazelnuts, but you can use any nut you like. I’ve made it with toasted sliced almonds, as well as chopped toasted pecans. Toasted coconut would make a nice option for nut-free folks, too. Here are a few more ideas to try!

Feel free to substitute butter for margarine in this recipe if you don't need to follow kosher law or don't need this treat to be vegan.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Cooling Time time: 2 hours
  • Yield: about 28 servings


  • 4 sheets (4 ounces) plain matzo crackers
  • 1 cup (8 ounces) margarine
  • 1 cup (200 grams) brown sugar
  • 1 (10 to 12-ounce) bag semi-sweet chocolate chips
  • 1 cup chopped roasted hazelnuts, pecans, walnuts, or almonds
  • 1 teaspoon flaky salt (optional)

Special equipment:


1 Prepare the oven and the baking sheet: Preheat the oven to 400ºF. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking two of the pieces so it all fits in the pan.

Chocolate Toffee Matzo Crack - baking sheet with matzo crackers in a single layer

2 Make the toffee: In a medium saucepan, combine the margarine and sugar over medium heat. Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage (270-289ºF).

It takes about 10-11 minutes total for the mixture to get up to temperature—your timing may vary depending on the size and thickness of your saucepan and the power of your stove. A thermometer is the easiest way to ensure consistent results.

Matzo Toffee Bar Crunch - brown sugar in a silver pot on a gas stoveChocolate Matzo Toffee Recipe - - taking the temperature of the toffee with a candy thermometer 3 Add the toffee to the matzo: Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer.

Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter/sugar has become bubbly all over.

How to Make Matzo Toffee - hot toffee being poured over matzo crackersMatzo Toffee Crunch - baking matco crust

4 Add the chocolate and the nuts: Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt (I like to leave the baking sheet on the stove on top of the warm oven for this step). Use an offset spatula to spread the chips out in an even layer over the toffee.

Before the chocolate cools, sprinkle the toasted nuts and salt (if using) over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate—this will help them adhere better when the toffee has set up.

Chocolate Matzo Toffee Recipe - warm chocoalte chips being spread over toffeeHow to Make Matzo Toffee - melted chocolate spread over matzo and toffee in a sheet pan

Matzo Toffee Bar Crunch - sheet pan of toffee uncut

5 Cool and cut the toffee: Let the toffee cool completely—this will take about 2 to 3 hours, depending on how hot it is in your kitchen. Cut it into squares and serve.

The toffee will keep in a tightly lidded container or zip-top bag for up to 2 weeks, or frozen for up to 2 months.