This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
45 mins
total:
1 hr 25 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.

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  • Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.

  • Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.

  • Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

Cook's Note

Avoid corn products (such as cooking spray or margarine with canola oil) to keep this recipe kosher-for-Passover.

Nutrition Facts

206 calories; protein 1.6g 3% DV; carbohydrates 24g 8% DV; fat 13g 20% DV; cholesterol 16.3mg 5% DV; sodium 47.7mg 2% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2010
Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious. Read More
(47)

Most helpful critical review

Rating: 3 stars
03/27/2015
I make this with milk chocolate....kids love it more! Also put parchment paper on cookie sheets it won't stick. I also just put choc chips on top when it's out of oven once melted smear with back of a spoon. Read More
(3)
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2010
Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious. Read More
(47)
Rating: 4 stars
03/29/2010
Great recipe delish dessert for Passover. I would either increase the number of matzos or decrease the amount of chocolate slightly in this recipe chocolate overload (if there is such a thing). Otherwise these were a hit! And easy! Read More
(24)
Rating: 5 stars
07/13/2010
These are great! I had a similar recipe but never thought of putting nuts on them! Read More
(18)
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Rating: 5 stars
03/19/2012
20 oz of chocolate seems like too much for 6 matzohs. Make sure you lightly toast your pecans!! Also make sure you cut them while warm or you'll be sorry! I make something similar but use light brown sugar one cookie sheet 4 unsalted matzos stir 1 cup chopped pecans into the caramel right before spreading on the matzohs and bake the caramel on the matzos at 350 for 7 minutes. Then take out add 1 cup chocolate chips put back in oven for 2 minutes take out spread then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously! Read More
(16)
Rating: 5 stars
04/18/2011
If I could give it 10 stars I would! The only thing I did different is sub light brown sugar and Ghirardelli Milk Chocolate. Absolutley Unbelievable Fabulous!!!! Can't want to take it to Passover tomorrow!! Read More
(12)
Rating: 3 stars
03/27/2015
I make this with milk chocolate....kids love it more! Also put parchment paper on cookie sheets it won't stick. I also just put choc chips on top when it's out of oven once melted smear with back of a spoon. Read More
(3)
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Rating: 5 stars
04/15/2014
This was an amazing addition to dessert on passover. So good I will be making it during the year. Read More
(1)
Rating: 5 stars
05/03/2016
I made it a variety of ways one of which ways to use no topping at all after the margarine/brown sugar combination. My husband like that the best. The key to getting the margarine and brown sugar to combine is to constantly stir the mixture. This is a great Passover dessert after such a big meal. I served it with a Strawberry Mousse made with a package of strawberries cut in quarters one egg white and a 1/2C sugar whipped for 15 minutes with a hand mixer and then frozen. Read More
(1)
Rating: 4 stars
04/05/2015
I tried to substitute olive oil for butter in order to make it parve (non-diary) kosher for Passover. It did not work. I ended up burning the sugar but that was my fault not the recipe. Next time I should try it following the recipe exactly. Read More