Vegan Matzah Toffee
by Hannah Kaminsky
Buttery golden-brown toffee shatters on top of crisp matzah boards, smothered with a soft layer of dark chocolate. It's an essential staple for Passover, but so addictive that you'll want to make it all year long.
Ingredients
4 – 5 sheets matzah, to fit pan
1 cup vegan butter
1 cup dark brown sugar, firmly packed
¼ teaspoon salt
12 ounces (about 2 cups) semi-sweet chocolate chips
⅓ cup sliced almonds, optional
¼ teaspoon flaky sea salt, optional
Instructions
- Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a 15 x 10-inch jellyroll pan, or other shallow pan with a rim, with matzah sheets. Arrange them to cover the bottom evenly, overlapping just slightly; you may need to break them to do so.
- In a saucepan over medium heat, melt the butter, brown sugar, and salt together, bringing them to a slow boil. Maintain a gentle boil without stirring for 3 to 5 minutes, until the mixture becomes thick enough to coat the back of a spoon. Pour the molten sugar mixture over the matzah and spread evenly. Bake in the oven for 4 minutes and remove carefully.
- Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 to 60 seconds. After it comes out of the oven for this second time, use a flat, heat-safe spatula to gently spread the melted chocolate so that it covers the top as completely as possible. Sprinkle evenly with sliced almonds and/or sea salt, if desired.
- Let the matzah toffee cool to room temperature, leaving it undisturbed until it has completely solidified. Break into pieces and store in an airtight container.
Notes
Find more of Hannah’s recipes at Bittersweet Blog and follow her on Instagram.

Apple Nachos for Tu BiShvat
This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven...
Appetizer

Biblical Barley and Herb Salad
These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in...
Side

Seven Species Muffins
These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned...
Breakfast

Tu BiShvat Vegan Challah with Dried Fruit
This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It...
Appetizer

Vegan Carrot & Sweet Potato Latkes
This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack.
Appetizer

Golden Tumeric Cake
This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a...
Dessert

Tabouli / Tabbouleh
This super fresh herb and bulgur Mediterranean salad is the perfect snack, side, or even meal when paired with...
Side

Vegan Gondi (Chickpea Dumpling Stew)
Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it...
Appetizer

Carrot and Sweet Potato Tzimmes
You need not wait for a holiday—or be Jewish—to enjoy carrot and sweet potato tzimmes. It’s a festive dish...
Side

Vegan Cholent
Vegan cholent might seem like a stretch, but why not? With seitan or other plant-based beefy protein standing in...
Main

Seitan Porcini Stew
This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward...
Main

Mayim Bialik’s Sufganiyot
A lovely, easy and fun to make treat for Chanukah! These doughnuts are best when served immediately, but they...
Dessert