Vegan Matzah Toffee

by Hannah Kaminsky
A white plate with squares of chocolate and nut covered matzah on a blue placemat, whole squares of matzah in the background.

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.


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
cup sliced almonds, optional
¼ teaspoon flaky sea salt, optional

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Find more of Hannah’s recipes at Bittersweet Blog and follow her on Instagram.