Matzoh Toffee

Forgive me for the addictive quality of this Passover snack.

Matzoh Toffee

Yield: Never Enough!

This may be designated as a gateway drug. Hide or share at your peril. Gluten free? This works with oat matzoh too, so you are not excused from a possible addiction.


  • 4-6 sheets of whold grain matzoh
  • 1 cup butter
  • 1 cup brown or demarera sugar, or 1/2 brown sugar and 1/2 maple syurup
  • 1/2 teaspoon vanilla extract
  • 12 ounces good quality chocolate or good quality chocolate coins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pistachios
  • You can substitute pecans or chopped filberts too.


  • Lline a large baking sheet with aluminum foil and cover with parchment paper.  Break matzoh into thin strips breaking extra strips to fill in any spaces.
  • In a heavy saucepan, melt butter and brown sugar together over medium heat. 
  • Stir until the butter is melted thoroughly.  
  • Keep stirring.
  • You want this mixture to be hot, but don't burn the butter.
  • Keep stirring to a smooth syrupy consistency.
  • Add the vanilla
  • Spoon the mixture over the matzoh evenly, covering it completely
  • Place the pan in a 350 degree oven and bake for 15 minutes. 
  • Make sure to keep an eye on it so it doesn't burn.  
  • Remove the pan from the oven and spread the hot matzoh with the chocolate.
  • Place back in the oven for 5 minutes or until the chocolate is melted. 
  • Remove from the oven and spread the chocolate evenly.
  • Sprinkle the top with the chopped nuts