Whenever Passover arrives, I always look forward to a big plate of Matzo Crack for dessert! With layers of salty matzo crackers, homemade toffee, silky vegan chocolate, and sea salt- this recipe turns matzo into a delicious treat.
What is matzo?
Matzo (also spelled Matzah) is an unleavened flatbread that is traditionally eaten over Passover.
This is the first matzo dessert recipe I've shared and- trust me- it's SO addictingly good. My family never celebrates Passover without it and I truly believe it's the best way to end a Passover Seder!
The best part? This matzo dessert only requires 5 simple ingredients!
Ingredient & substitution notes:
- Matzo: Make sure to choose matzah that is egg-free to keep this dish vegan! If you want to make this chocolate toffee bark gluten-free, just use gluten-free matzah. I always use and recommend Manischewitz brand.
- Chocolate: For this recipe, a semi-sweet or dark chocolate chip works best paired with the sweet toffee.
- I like using Enjoy Life chocolate chips and find they melt really well for this recipe.
- Brown sugar: Light or dark brown sugar works in this recipe. I tend to go with light brown sugar as I like the color of it better.
- Make sure to use a vegan brand as not all sugar is vegan!
- To make this recipe refined sugar-free swap the brown sugar for coconut sugar or maple sugar. I've tried both and they work great!
- Vegan butter: Any brand works, but my go-to is Country Crock or Miyokos for this recipe.
- Flaky sea salt: This is optional, but highly recommended.
- I always use Maldon Sea Salt!
- Chopped pecans: Not shown, but it's my favorite optional topping! I added it to half of the matzo crack I made for a fun twist.
How to make vegan matzo crack
Assemble the matzo
Preheat the oven to 350F and line a baking sheet with aluminum foil.
Then, assemble the matzo into a single layer on the sheet. It's okay if the edges overlap, but you'll want to break apart a few of the matzo pieces to make them fit.
Set the matzo aside.
Make the toffee & pour it onto the matzo
Add the vegan butter and brown sugar to a saucepan. Stir together until melted.
Cook over medium heat until the toffee is boiling and bubbling. Then, continue cooking the toffee for about 3 more minutes until it gets super thick and frothy.
Remove the toffee from the heat and immediately pour it onto the tray of matzo. Then, use a spatula to spread it out so the toffee evenly coats the matzo.
Bake the toffee matzah
Add the tray of toffee-covered matzo to the oven and bake for 8-10 minutes or until it is bubbling.
Cover with chocolate & salt
Remove the matzo toffee from the oven and immediately cover it with the chocolate chips.
Let the chocolate chips sit for about 3 minutes to soften and melt. Then use a spatula to evenly spread the chocolate out on top of the toffee.
As a final step, sprinkle sea salt over the chocolate matzo. If you would like additional toppings such as crushed pecans, this is also the time to add them.
Refrigerate & serve!
Add the tray of toffee to the fridge for about 1 hour. Then, remove and break or cut the matzo candy into pieces. Serve & enjoy!
FAQ & Tips:
What other toppings can be added to matzo crack?
While I am always a fan of a classic chocolate toffee matzo combo, there are so many great toppings you can add to this matzah crack.
Rainbow sprinkles are a personal favorite of mine. However, if you're looking for something a bit fancier, chopped pecans, dried cranberries, shredded coconut, or pepitas are all delicious.
You can also swirl some almond butter or peanut butter on top for a fun twist.
Just make sure to add any toppings to the melted chocolate before refrigerating the matzah bark so they stick.
Can I make matzo crack ahead of time?
Definitely! In fact, I recommend it.
After refrigerating it for about 1 hour, remove it and break the matzo into pieces. Then, store the pieces in a closed container between layers of parchment paper in the fridge or freezer until you are ready to serve.
How do I store matzo bark?
I recommend storing the chocolate matzo pieces in a closed container between layers of parchment paper so they do not stick. You can also store it in a plastic bag. They will keep in the fridge for 4-5 days.
I don't recommend freezing this treat as the matzo gets a bit chewy after defrosting and is no longer as crunchy.
I truly can't wait for you to try this sweet & crunchy Chocolate Toffee Matzo Crack! It's vegan, packed with flavor, and the perfect Passover dessert. Enjoy!
More Passover-friendly dessert recipes:
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Chocolate Toffee Matzo Crack
- 4 pieces matzo
- 1 cup vegan butter
- 1 cup brown sugar light or dark works
- 12 ounces vegan chocolate chips
- 1-2 teaspoons flaky sea salt use more or less according to preference
- Line a baking sheet with aluminum foil and preheat the oven to 350F. Then, assemble the matzo onto the aluminum covered baking sheet in a single layer. It's okay if some ends or edges overlap. Set aside.
- Next, make the toffee. Add the vegan butter and brown sugar to a saucepan and stir over medium heat. Once melted, continue cooking until the mixture starts to boil and bubble. Continue cooking at a boil for another 2-3 minutes until the toffee turns frothy and thick.
- Remove the toffee from the heat and immediately pour the hot toffee over the matzo. Then, use a spatula to spread it into an even layer.
- Add the tray of toffee-covered matzo to the oven and bake for about 10 minutes until the toffee is bubbling all over.
- Remove the matzo toffee from the oven and immediately scatter the chocolate chips on top. Let them sit to soften and melt for 2-3 minutes. Then, use a spatula to spread the chocolate into an even layer on top of the toffee.
- Finally, sprinkle the sea salt over the melted chocolate. If using additional toppings, this is the time to add them.
- Add the tray of matzo crack to the fridge for about 1 hour to set and harden. Then, remove the matzo from the fridge and break it apart. I prefer to do this by hand so the matzo candy is all different shapes and sizes vs. with a knife. Serve & enjoy!
- Please see the blog post for substitution ideas and more recipe tips!
- I recommend storing the matzah bark pieces in a closed container between layers of parchment paper so they do not stick. You can also store it in a plastic bag. They will keep in the fridge for 4-5 days.
- I don't recommend freezing this treat as the matzo gets a bit chewy after defrosting and is no longer crunchy.