Need a Passover treat? Layers of crisp matzo crackers, chocolate, brown sugar, and toasted hazelnuts make this Matzo Toffee something truly special!

Photography Credit: Coco Morante

Here’s a make-ahead Passover dessert that’s as decadent as it is easy to make! Crunchy matzo crackers are topped with layers of toffee, semi-sweet chocolate, and chopped toasted nuts.

Even better, Matzo Toffee is vegan, so you can serve it after any Seder meal.

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A FAMILY FAVORITE

I first learned about this kind of toffee from my Aunt Belinda, who taught me how to bake all kinds of delicious treats when I’d stay at her house as a kid. We made it with a recipe that used saltine crackers in the same way matzo is used here (not on Passover, of course!).

We followed a recipe clipped out of the newspaper called “Secret Toffee,” but I’ve also seen it called “Christmas Crack” and made around the winter holidays.

HOW TO MAKE MATZO TOFFEE

The method is simple: a two-ingredient toffee is simmered on the stove, then poured over a layer of matzo, and briefly baked until bubbling hot.

In this case, the ingredients are margarine (it’s commonly used in kosher baking, since according to kosher law, dairy cannot be eaten alongside or directly after a meal with meat) and brown sugar. If your Passover meal is vegetarian or you do not follow kosher law, feel free to use butter.

Chocolate chips are sprinkled over top to melt from the heat of the toffee, and lastly, a generous layer of chopped nuts adds crunch. I also like to sprinkle on a little bit of flaky sea salt to cut all of the sweetness. It makes the matzo toffee truly irresistible.

HOW TO STORE OR FREEZE MATZO TOFFEE

Matzo toffee will keep in a tightly lidded container or zip-top bag for up to two weeks, or in the freezer for up to two months. You can make it a few days in advance of your Seder dinner, and it’ll stay crunchy and delicious for all of Pesach and beyond.

Of course, it doesn’t last that long in my house—it’s just too good.

MORE PASSOVER FAVORITES!