Matzo Pizza
Melissa Clark
82 ratings with an average rating of 4 out of 5 stars
82
10 minutes
Chocolate-Caramel Matzo Toffee
- Total Time
- 50 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 dozen pieces
- 4 to 6sheets matzo, preferably salted
- 1cup/225 grams unsalted butter (2 sticks)
- 1½packed cups/315 grams light brown sugar
- 2teaspoons vanilla extract
- Large pinch of fine sea salt
- 7ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
- Toppings, as desired (see note)
Preparation
- Step 1
Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- Step 2
In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Step 3
Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you’ve used different kinds of chocolate, you can swirl them together decoratively.
- Step 4
Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
Tip
- The matzo toffee is delicious on its own, but any number of toppings add flavor and flair, such as flaky sea salt, crushed potato chips, chopped dried fruit (cranberries, cherries, apricots, raisins, prunes, dates), chopped nuts (pistachio, walnuts, pecans, almonds), chopped candied ginger or lemon peel, or pomegranate seeds (if using, serve within 1 day).
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
mornston
This is insanely delicious. If you melt the butter and sugar in the microwave the caramel is pretty grainy. Recommend cooking it on the stove. Delicious with Maldon salt on top!
mama wass
Just a note to answer one of one comments- Rose Levy Beranbaum’s toffee recipe calls for corn syrup, which you can’t use at Passover.
Hannah
Saltines? HA!
Cbl
Make sure your parchment paper does not go outside the pan. Mine must have touched the sides of my oven and caught fire. Had to use a fire extinguisher. What a mess...on Passover. Believe it or not I googled it and found out the cause later. Maybe everyone else knows this but I didn’t. :(
Heidi Yorkshire
Don’t understand why people are so excited about this. Since the recipe doesn’t use a candy thermometer you end up with a grainy toffee, and the matzo is a non-entity. I am speaking as a retired professional recipe tester, so I followed the recipe. It would be far better with saltines, Passover aside. If you want to make a perfect English toffee, use Rose Levy Beranbaum’s excellent method in her Christmas cookie book.
Nina
Did just 1 cup of sugar and still worked great. Also, the toffee leaked under the matzo, but adhered beautifully to it, so each piece ended up with a layer of toffee, a layer of matzo, ANOTHER layer of toffee, then chocolate with pecans and sea salt. Guittard dark chocolate chips eliminated chopping and melted beautifully.
Ryan Nordheimer
I enjoyed this recipe, but I gave it three stars. It's delicious, don't get me wrong, but anything with dark chocolate, a little salt, and caramel will be. The reason I rated it fairly low was because the toffee was grainy. Although it was my first time making toffee, I followed the recipe exactly. The result--a layer of grainy sweetest lodged between decadent (and expensive) Guittard chocolate and humble matzo. I want a creamy, gooey toffee, not sand. Three stars.
MJayK
I made this last year and two years ago by following the recipe. As I recall the toffee wasn’t grainy. But I’m not a foodie; maybe ignorance is bliss! I used crystallized ginger, and the result was delicious. Time to do it again. :)
Soph
You could also be extravagant and use real vanilla bean for the holiday - "bean" is a misnomer, it's an orchid seed pod and not a legume, so the real deal is fine instead of extract.
A
Amazing. Made with almonds and flaky salt. Makes lots of caramel--could spread over 1 1/2 baking sheets worth of matzoh and still be good. I ended up having some toffee not stuck to anything, whoops. I didn't have issues with graininess after cooking butter/sugar on stove and letting it bubble a bit there before letting it cook fully in oven.
brooke veile
I love this recipe. Every time I make it I use different "mix ins." It's great way to use up bits of leftover nuts, dried fruits, and anything else. We really like it with dried tangerines. I am not Jewish but my Jewish friends love this treat.
Veronica
So SO good - I sub vegan butter and make it every year.
Jeff
Get the best brown sugar you can. I use 2/3 milk chocolate and 1/3 white chocolate. Topped with dried blueberries, chopped pistachios, and maldon sea salt. Always a hit.
Hunter
I’ve made this with saltines dozens of times but might need to start using matzah for it all the time! Perfect Passover sweet snack. Make sure to add salt if your matzah isn’t salted!
kssinbrooklyn
I make this every year for Passover (my son has been helping with it since he was about 5!), and every year everyone begs me to bring it again. It’s an easy, fun, and delicious recipe.
Christa
I always cook the butter and syrup and a pan on the stove before pouring it over matzah and it comes out wonderfully delicious. The toffee is not grainy at all.
Anne W.
To make this with a Mexican chocolate twist—add a heaping tsp of cinnamon and a pinch of cayenne to the caramel mixture along with the vanilla. Top with salt.
Brendan
Easy to make and fun.
Stephanie
I use 1 cup of butter, one cup of sugar, and 1/4 of water. I also use a candy thermometer and cook it without stirring until it is about 305 degrees. It will continue to cook after you take it off the stove. Pour quickly over the matzoh, and spread with a spatula until the matzoh is covered. Sprinkle with milk or dark chocolate chips (I use peanut butter ones too!), place in a hot oven for a few minutes, and spread, sprinkle on nuts and or sea salt, chill, and break into pieces.
Lisa from Queens
I have made the original recipe many, many times, even using vegan butter or margarine (gasp!), and never once had grainy toffee. It's always delicious. I think I use only 1 cup of sugar so maybe that makes a difference. Additionally, I think erring on the side of boiling longer has worked for me... even if it looks ready sooner, I always give it 3 full additional minutes (still whisking) after coming to a boil. Folks might be taking their caramel off heat too early out of caution.
Nan Dem
According to comments on another version of this recipe, carefully wisking in a few tablespoons of water to the boiling sugar and butter will melt the sugar better and results in smooth caramel. I tried it and was pleased with the results, but of course I didn’t try without water, so I can’t say how it would have been.
Grey
No one's mentioning coconut flakes as a topping? I add them every year along with a healthy sprinkling of sea salt. And before I get attacked for coconut not being Parve for Passover, I just checked, and as long as it's unsweetened, it is. And if it is sweetened, it "needs to be approved" by whomever gets paid to slap the Kosher for Passover stickers on the food then charges twice as much. In my mother's case when she was a little girl in the '30s, it was Mrs. Shmitzki with her stickers.
Librarian Mel
My first time making this. Not sure what I did wrong, but butter/sugar mixture would not spread across pan--I had to spread it with spatula. Didn't make enough to cover pan. Cooked it on stovetop 3 minutes on medium high heat. Maybe that was too much; after others complaining about it being grainy I wanted to cook it the full amount.
Voter Frog
Have made this recipe so many times. For me, I use Bittersweet chocolate sprinkled with flaked sea salt sprinkled on top. Salt always intensifies the chocolate flavour.
Fran
For those who are finding their toffee grainy, it’s possible you didn’t cook it long enough and so the sugar didn’t completely melt. The instructions say to cook the butter and sugar until “thickened and smooth”
alex
Used gluten free matzo and it worked great. Also adjusted the quantity to 2 sheets of matzo and 1/4 of the caramel and it was perfect. Toffee maybe a little grainy but with the crunch of the matzo and the snap of the chocolate plus the quantity you don’t notice. Super quick and easy, will definitely make again and again.
nrt
I'm confused about the timing on this recipe. I've added up the time again and again and I just don't see what takes so long that it adds up to 50 minutes. Is one of the steps longer than actually listed? Does it give a very long time to spreading chocolate and topping? Inquiring minds...
tamar
Delightful! So much butter!
CHM
This was delicious, and fun to make with a variety of toppings. I used dark chocolate for some pieces and milk chocolate for others. Toasted almond slices, chopped pecans, and dried fruit like cherries, candied lemon, and currants were good toppings. Pouring the hot caramel from the saucepan onto the matzo was sloppy and uncontrolled. Next time I would use a spouted ladle, for more precise and even coverage.
Cate
If I were to make this again, I would melt the chocolate separately and pour both the toffee and the chocolate very sparingly over the matzo. Like, half of what’s in the recipe.
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