Chocolate and Hazelnut Matzo Toffee

A few years ago, I was asked to bring a dessert to a Passover Seder. Not being very familiar with Jewish cuisine, I turned to the internet for inspiration. That’s how I came across this recipe for Chocolate and Hazelnut Matzo Toffee.

I was a bit skeptical at first, since I’m not usually a fan of matzo. But this stuff is seriously delicious! It’s basically like cracker candy – sweet, salty, crunchy, and totally addictive. Plus, it’s really easy to make. You just need some matzos (I used the square ones), chocolate hazelnut spread (like Nutella), butter, sugar, and sea salt.

Just break up the matzos into pieces and spread on the chocolate hazelnut spread. Then melt some butter and sugar together until it forms a caramel syrup. Pour this over the matzos and sprinkle with sea salt. Bake in a preheated oven until bubbly and golden brown. Let cool before devouring!


  • -4 oz. matzo crackers
  • -1 cup margarine
  • -1 cup brown sugar
  • -1 (10 to 12 oz.) semi-sweet chocolate chips
  • -1 cup chopped roasted hazelnuts, pecans, walnuts, or almonds
  • -1 teaspoon flaky salt (optional)


1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with aluminum, then parchment paper. Place matzo crackers on baking sheet in a single layer, breaking two of the pieces so it all fits in pan.

2. In a medium saucepan, combine margarine and sugar over medium heat. Bring mixture up to a boil, stirring occasionally, then continue boiling for about 3 minutes or until candy thermometer measures at soft crack stage (270-280 degrees Fahrenheit).

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3. Add toffee to matzo: pour toffee mixture evenly over matzo crackers. Working quickly, use an offset spatula to spread it out in an even layer. Place baking sheet in oven and bake for 4-5 minutes or until butter/sugar has become bubbly all over top. Remove from oven and sprinkle chocolate chips evenly over top; wait about 3 minutes for chips to melt before spreading them out with the offset spatula in an even layer over the toffee topping.. Before chocolate cools completely, sprinkle the toasted nuts and salt (if using) over top; tap the sheet pan against counter a few times so that the nuts settle into chocolate—this will help them adhere better once thetoffee sets up.. Let cool completely

Nutrition Facts

  • Serving size: 1 piece
  • Calories: 170
  • Fat: 11 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 7.5 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 90 mg
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Sugar : 9g
Chocolate and Hazelnut Matzo Toffee

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