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Salted Toffee Matzoh (Passover)

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  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 36
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This Salted Toffee Matzoh recipe is something that you will want to make year round.
Created Feb 26, 2015
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  • 4 pieces matzoh
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) semisweet or milk chocolate chips
  • Coarse sea salt


  • 1
    Heat oven to 250ºF. Line 15x10x1-inch baking pan with sides (jelly roll pan) with foil. Arrange matzoh to fit in cookie sheet or pan.
  • 2
    In 1-quart saucepan, melt butter and brown sugar over medium heat. Remove from heat; stir in vanilla. Spread brown sugar mixture evenly over matzoh.
  • 3
    Bake 25 minutes. Remove from oven; sprinkle chocolate chips evenly over top of brown sugar mixture. Return to oven; bake 3 minutes longer or until chips begin to melt. Remove from oven; spread melted chocolate over top. Sprinkle with sea salt. Refrigerate toffee 2 hours or until completely set.
  • 4
    Break toffee into pieces to serve.

Expert Tips

  • Tip 1
    Variation: Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.

Nutrition Information

No nutrition information available for this recipe
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