This easy-to-make recipe is perfect for satisfying your sweet tooth with a Kosher for Passover treat. With just five simple ingredients and basic kitchen skills, you can whip up a batch of this delicious treat in no time. Read my tips to ensure your Matzo brittle turns out perfectly crisp and delicious.
If you are looking for more Passover desserts, check my Flourless Passover Brownies and Passover Cake with Cake Meal.
Ingredients Overview
*The full recipe is in the recipe card below!
Matzo sheets: Plain Matzo sheets- unsalted and unflavored.
Butter: Unsalted and cut into cubes.
Brown sugar: Light brown sugar is preferred, but dark brown sugar works too.
Chocolate chips: Dark or semi-dark.
Toppings (optional): Chopped nuts, crushed pistachios, sprinkles, candied ginger, shredded coconut, a drizzle of melted white chocolate, and sea salt.
Pro Tips for Best Chocolate Caramel Matzo Candy
Line your baking sheet with foil and then parchment paper to prevent the toffee from sticking and to make clean-up easier.
Melt the butter and brown sugar slowly over medium heat, stirring constantly. This will help prevent burning and ensure the toffee is smooth and glossy.
Bake until the toffee is golden and bubbly. The exact baking time may vary depending on your oven, so keep an eye on it to avoid over-browning. When in doubt, it’s better to under-bake the Matzo than to over-bake it, as over-baking can make the Matzo brittle too hard to eat.
When you sprinkle the chocolate chips on top of the toffee, let them sit for a few minutes to melt before spreading them out. This will help you achieve a smooth, even layer of chocolate.
If you are adding toppings to your Matzo brittle, sprinkle them over the chocolate before it sets so they stick.
Let the Matzo brittle cool completely before breaking it into pieces. This will allow the toffee and chocolate to set and prevent the pieces from crumbling.
FAQs
Let the Matzo Candy cool completely on the baking sheet. Once the Matzo Candy is cool, break it into pieces and place it in an airtight container. Store the container in a cool, dry place, away from direct sunlight or heat for up to one week. You can also store Matzo Candy in the refrigerator or freezer if you want to keep it for longer. Before serving, let the Matzo Candy come to room temperature to restore its crunchiness.
Yes, you can.
No, they are too soft for this recipe.
Yes, it can be made in advance and frozen. Once you have prepared the Matzo brittle, allow it to cool completely and break into pieces. Place them in an airtight container or resealable freezer bag. It can be stored in the freezer for up to 2-3 months.
When you are ready to serve, simply let it come to room.
However, it’s important to note that the texture and crispiness of the Matzo may not be the same after freezing and thawing. The toffee layer may become slightly soft or sticky, but it should still taste delicious.
There are a few brands with Kosher for Passover brown sugar.
More Recipes You’ll Love
Flourless Passover Chocolate Cake
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Chocolate Caramel Matzo Candy
Description
Ingredients
- 5-6 Matzo sheets plain
- 1 cup (200g) light brown sugar
- 2 sticks (220 grams) butter unsalted and cut into cubes
- a pinch of salt
- 5.3 oz/1 cup (150g) bittersweet chocolate chips or semi-sweet chocolate chips
- *Optional* toppings: chopped nuts, sprinkles, candied ginger, shredded coconut, a drizzle of melted white chocolate, and sea salt.
Instructions
- Preheat the oven to 350°F/180°C.
- line a baking sheet with foil, and then parchment paper.
- Place the Matzo sheets in one layer on the baking sheet. You’ll need to break pieces to fit any extra spaces (I suggest using a knife), put the pieces of Matzo as close to each other as possible.
- In a small saucepan on low heat, melt the sugar and butter together. Continue cooking, frequently stirring for about 3 minutes until it becomes foamy, bubbly, and thickened.
- Stir in the salt.
- Pour the caramel over the Matzot and spread it in an even layer. Be very careful, it’s very hot!!!!
- Bake in the oven until bubbling all over (8 to 10 minutes). The toffee should have bubbled up and turned a rich golden brown. Watch the stove so it won’t burn.
- Remove the baking sheet from the oven and sprinkle the chocolate chips on top of the toffee. Let the chocolate chips sit for a minute to melt, then spread the chocolate evenly over the toffee with a spatula. *If the chocolate is not melting, pop the pan back in the oven for a minute or two.
- Sprinkle your favorite toppings.
- Let the Matzo cool completely at room temperature or in the refrigerator, then break it into pieces and serve.
- Eat and enjoy or give it as a gift to someone you love.
Notes
- Line your baking sheet with foil and then parchment paper to prevent the toffee from sticking and to make clean-up easier
- Melt the butter and brown sugar slowly over medium heat, stirring constantly. This will help prevent burning and ensure the toffee is smooth and glossy.
- Bake until the toffee is golden and bubbly. The exact baking time may vary depending on your oven, so keep an eye on it to avoid over-browning. When in doubt, it’s better to under-bake the matzo than to over-bake it, as over-baking can make the Matzo brittle too hard to eat.
- When you sprinkle the chocolate chips on top of the toffee, let them sit for a few minutes to melt before spreading them out. This will help you achieve a smooth, even layer of chocolate.
- If you are adding toppings to your Matzo brittle, sprinkle them over the chocolate before it sets so they stick.
- Let the Matzo brittle cool completely before breaking it into pieces. This will allow the toffee and chocolate to set and prevent the pieces from crumbling.
18 comments
My kids go crazy for this
My kids too:-)
Too good not making it again hahaha
🙂
What a great way to use Matzo
🙂
Can I use milk chocolate?
yes but it will be very very sweet
Turned out great!!!!!!!!!!!!!!
🙂
Great recipe!
thank you
Made it with half sprinkles and half chopped pecans! WOW
sounds amazing
Great recipe!
thank you
Love it
thank you