This 5-ingredient chocolate toffee matzo crack is one of those Passover desserts that shows up every year for a reason. Crisp matzo, a quick homemade toffee, melted chocolate, and a sprinkle of flaky salt come together into a sweet-salty treat that's crunchy, chocolatey, and wildly addictive. Also called matzo crunch or matzo brittle, and it's a favorite in my Passover kitchen.
During Passover, when cake mixes are off the table and dessert should still be delicious, this is the recipe I reach for every year. It takes about 15 minutes of hands-on time, uses ingredients I always have on hand, and feels just festive enough for a seder or easy enough for a quick afternoon treat. Break it into pieces, stack it on a plate, and watch it disappear.
TL;DR - Chocolate Toffee Matzo Crack
- 🍫 What it is: Matzo layered with a homemade toffee, melted chocolate chips, and flaky sea salt.
- ⏱️ Why people love it: It only takes about 10 minutes of hands-on time with zero fancy cooking techniques. It's a Passover dessert that feels special but is secretly very low effort.
- 🔥 Key step: Let the butter and brown sugar boil for a full 3-4 minutes. That's what turns it from melted sugar into real toffee instead of a grainy mess.
- 📦 Make-ahead friendly: This sets up beautifully in the fridge and keeps well, making it perfect for seder prep, gifting, or sneaking pieces throughout the week.
- ⚠️ Fair warning: This stuff is wildly addictive. Plan to make a double batch if you're sharing.
- 🍪 Need more Passover desserts: I lean on Mandel Bread, Passover chocolate chip cookies and these Passover Brownies when I need a sweet treat.
Jump to:
Ingredients You'll Need
- Matzo: Matzo is an unleavened bread the thickness of a cracker that is a staple of Passover for the Jewish people. You can find it in the kosher section of many grocery stores year round, or you can stock up in the spring near Passover. I typically buy the Manischewitz brand, but any brand will work.
- Butter & Brown Sugar: These pantry ingredients cook together to make a quick and easy toffee that is the sweet layer in the matzo crack.
- Chocolate Chips: The recipe calls for semi-sweet chocolate chips, but feel free to substitute with darker chocolate chips (like 60% cacao) if you are looking for a treat that's a little less sweet.
💡Pro Tips for Foolproof Matzo Crack
- Boil the toffee for a full 3-4 minutes. Once the butter and brown sugar start bubbling, keep stirring and let it boil. This is what turns it into real toffee instead of a greasy or grainy layer.
- Spread fast while everything is hot. Toffee sets quickly. Pour it on right away and spread it out so every piece of matzo gets coated.
- Use the oven just to melt the chocolate. A low oven warms the chocolate until it's glossy and spreadable. You're not baking it, just melting it.
- Chill completely before breaking. Letting it fully set in the fridge gives you clean breaks and that signature crunch.
Passover Friendly Flavor Variations
You don't have to stop at just a chocolate toffee topping for your matzo! While the chocolate is still melty, feel free to add other toppings to the top, like you would do if you were making Hanukkah chocolate bark. Here are few winning flavor combinations:
- Chopped walnuts and pomegranate seeds
- Mini marshmallows for a s'mores inspired treat
- Coconut flakes and chopped almonds
- Freeze dried strawberries and pistachios
How to make Matzo Crack
Step 1: Start by covering your baking sheet in tin foil or parchment paper. Then lay the matzo pieces out covering the entire baking sheet.
Step 2: Now it's time to make the toffee layer. Add the butter and brown sugar to a small saucepan set on the stove over medium heat.
Step 3: Slowly the brown sugar and butter will melt together.
Step 4: Once it starts to boil, whisk the mixture together while it boils for 3-4 minutes and becomes thicker. You want it to still be pourable, but not gritty.
Step 5: Carefully pour the toffee over the matzos and spread into a thin layer to cover the entire surface of the matzo. Put it into the oven to bake for about 8 minutes.
Step 6: Take the pan out of the oven and sprinkle the entire pan with the chocolate chips and then pop it back into the oven for a few minutes for the chocolate to melt. Take it out and use an offset spatula to spread the melted chocolate over the toffee and matzo layers.
Step 7: Sprinkle liberally with sea salt and put into the fridge (or other cool spot like the garage in the winter) for about 2 hours or until hardened.
Step 8: Break the matzo crack with your hands in pieces and enjoy!
Matzo Crack makes a great gift
To package, I suggest breaking the matzo crack into somewhat even sized pieces and then stacking into a cellophane gift bag in a tall stack. Tie the gift bag with a ribbon and gift away. It's the perfect hostess gift if you are invited to a seder meal or Shabbat dinner during Passover. Pair it with a bag of these chocolate chip cookies for Passover and these chocolate chip tahini bars for a real treat!
Recipe FAQs
You can, but the flavor will be different. Butter gives the toffee its richness and helps it set properly. If you need a pareve version, use a Passover-approved stick margarine and keep a close eye on the boil so the mixture doesn't separate.
This usually means the toffee didn't boil long enough or wasn't stirred consistently. Make sure the butter and brown sugar boil together for a full 3-4 minutes, stirring the whole time, until the mixture thickens and looks smooth.
Yes. Storing it in the fridge keeps the chocolate firm and the layers crisp, especially if your kitchen runs warm.
Absolutely. This is a great make-ahead Passover dessert. Once set, store it in the fridge for up to 10 days or freeze for longer storage.
If it's not Passover and you don't have matzo on hand you can easily substitute saltines in this recipe. Lay them out on the sheet pan instead of the sheets of matzo and proceed with the recipe as written. To keep this recipe kosher for Passover, you can substitute tam-tams or another kosher for Passover plain cracker.
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📖 Recipe
Easy Chocolate Toffee Matzo Crack
Ingredients
- 4-5 pieces Matzo
- 2 sticks Butter, unsalted
- 1 cup Brown sugar, packed
- 2 cups Chocolate chips, semisweet
- 1 tablespoon Flaky Sea Salt (I like Maldon Salt for finishing)
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or aluminum foil being sure the covering hangs over the edges. Lay matzo across the bottom of the lined pan, breaking up the matzo to fill in any gaps. so that the entire bottom of the pan is covered.
- Heat butter and brown sugar in a sauce pan, on the stove set over medium heat. Bring the mixture to a boil and let boil for 3-4 minutes, stirring the whole time. Pour the toffee mixture carefully onto the laid out matzo and spread evenly with an offset spatula. Put into the oven for 8 minutes, until the toffee is bubbly.
- Take the pan out and evenly sprinkle all chocolate chips across the top of the toffee layer. Put the tray back into the oven let the chocolate melt for 3-5 minutes. Remove from the oven and immediately use an offset spatula to spread the chocolate into a thin layer. Sprinkle with fancy sea salt to finish and put into the fridge to set for at least 2 hours.
- Once set, remove from fridge, break into pieces and enjoy.
Notes
- The matzo crack can easily be made in advance and stored until you are ready to eat it. Start by layering the pieces of matzo crack in an airtight container. Separate each layer with a piece of wax paper or parchment paper. Then store in the fridge for up to a week.
- Feel free to play with other flavor profiles by adding fun toppings. Things like nuts, seeds, mini-marshmallows and freeze dried fruit all work well.
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