A Passover Sweet Everyone Will Love
This chocolate toffee matzo recipe is so decadent, you'll want to make it year round
Passover runs through April 19 this year, with millions of Jewish people commemorating the holiday throughout the world.
During Passover’s first Seder nights, most families read a Haggadah, which details the story of Passover and the exodus from Egypt. In it, the Haggadah says, “Whoever is hungry, come and eat; whoever is needy, come and celebrate Passover”. It is an invitation for all to join the table for a Passover meal.
In New York alone, more than half a million Jewish people struggle to put kosher food on their tables — and each year, City Harvest, an organization dedicated to feeding city residents in need, tries to fill that gap by holding an annual Passover food drive. Now through Monday, April 15, people in the New York area can donate food to City Harvest’s office at 6 East 32nd Street or a local pantry. In addition, City Harvest will pick up bulk food (more than 50 pounds), gathered by restaurants, groups, or individuals. TO schedule a pickup, call Food Sourcing at 646-412-0758 or email fooddrives@cityharvest.org. If you’re not in New York City, you can donate to City Harvest or look for a local food bank via Feeding America.
If you’re looking for a sweet treat to share with your family and friends this Passover, check out this delicious chocolate toffee matzo recipe by Sherron Goldstein, shared with permission from Breakstone’s Kosher for Passover unsalted butter. The recipe hits all the right notes — chocolaty, creamy, crunchy, and with a hint of saltiness.
This delicious treat is kosher for Passover, but it’s meant to be shared with everyone and enjoyed year-round.
Chocolate Toffee Matzo
Recipe by Sherron Goldstein
Ingredients:
4–5 lightly salted matzos
2 sticks (1 cup) of Breakstone’s Kosher for Passover Unsalted Butter
1 heaping cup firmly packed dark brown sugar
1 (12-ounce) bag semi-sweet chocolate chips (about 2 cups)
1 cup white chocolate chips
1 heaping cup chopped pecans (toasted if desired, for maximum flavor)
1/2 teaspoon sea salt flakes or kosher salt
Instructions:
Prepare the Baking Sheet:
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange the matzos in a single layer, breaking pieces as needed to fit.
Make the Toffee:
In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly.
Bring to a boil and cook until the mixture reaches the soft ball stage (about 235°F–240°F, or thickened and glossy).
Pour the toffee evenly over the matzos and bake for 4 minutes, until bubbling.
Melt and Spread the Chocolate:
Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee.
Let sit for 5 minutes to allow the chocolate to soften, then use a spatula to spread it evenly over the surface.
Repeat the process with the white chocolate chips, swirling them into the semi-sweet chocolate if desired.
Add Toppings & Chill:
Sprinkle the chopped pecans and sea salt flakes evenly over the chocolate.
Transfer to the freezer for 15 minutes to set.
Break & Serve:
Once firm, break into irregular pieces.
Store in an airtight container in the fridge for up to one week.