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Chocolate Covered Matzah Toffee

  • 20 ServingsServings


  • 5 whole Sheets of Matzah
  • 1 cup Brown Sugar
  • 1.5 Sticks of Margarine
  • 1 cup Parve Chocolate Chips
  • 3 ounce chopped nuts


Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil or parchment paper.

Place the matzah in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.

Melt the margarine and brown sugar in a medium saucepan over medium heat. Once the mixture reaches a boil, continue to cook for an additional three minutes, stirring constantly, until thickened. Remove from heat and pour over the matzah, spreading an even layer with a heat-proof spatula.

Put the pan in the oven and bake for 5-7 minutes, until it's bubbling vigorously.

Remove from the oven and immediately sprinkle the chocolate chips over the pan. Let it sit for few minutes, so the residual heat softens the chips, then spread the chocolate evenly with a spatula.

Sprinkle the chopped nuts over the melted chocolate.

Put it in the fridge to cool, then break into smaller pieces and store in an airtight container. Supposedly, it will last a week if stored properly, but I've never had it last long enough to test out the theory.

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