How to Make Matzo Toffee Bark

published Apr 13, 2022
How to Make Matzo Toffee Bark

This easy treat is crunchy, salty, and chocolatey, with the most scrumptious caramel vibes.

Serves24

Prep25 minutes

Cook15 minutes

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toffee stack on surface
Credit: Photo: Christopher Testani; Food Styling: Jessie YuChen

Matzo toffee bark, sheets of matzos covered with toffee and melted chocolate (I know: yum), is a long-time staple at my family’s Passover Seder. But this wasn’t always the case. Here’s the story.

Since forever, whenever my extended family throws a Passover Seder, it is always a raucous affair, filled with boisterous old friends, copious amounts of delicious wine, juicy roast chicken (yes, we forego the brisket), roasted vegetables, fresh salads, potato kugel, and for dessert, slices of my flourless chocolate cake.

I have been in charge of the Seder dessert for the last ten years or so (prior to that I was too busy mom-ing, and prior to that, well, I didn’t have a clue how to bake — third career and all that). But despite feeling very large and in-charge when it came to my role as the provider of Seder treats, several years ago a family friend arrived with an additional sweet for the table: matzo toffee bark.

And, yes, although I’m not proud to admit it, I felt a little miffed. I mean, I know I am supposed to believe that there is room for all of us at the table, the more the merrier, etc. etc. But I wasn’t initially able to access my inner-grown up and accept this second, not-made-by-me dessert, and so I felt annoyed instead. That is, until I tasted the bark.

Credit: Photo: Christopher Testani; Food Styling: Jessie YuChen

It was crunchy (from the matzos), salty (from the toffee), and chocolate-y (from chocolate chips), with the most scrumptious of caramel vibes. And with a description like that, I am sure it will come as no surprise that it was wildly delicious.

Of course, I felt guilty that I’d even considered the inclusion of the bark at our table an affront, but much more importantly, I immediately set out to develop my own recipe — yes, because that is my job, but also because if bark was going to be served, I wanted it to be mine. 

Credit: Photo: Christopher Testani; Food Styling: Jessie YuChen

The recipe I landed on is as simple as can be (I mean I am the self-professed queen of easy-peasy baking, after all). You merely lay a few sheets of matzos on an aluminum-foil-lined sheet pan, then cook some butter and sugar on the stovetop until thick and bubbly. Off the heat you add vanilla and salt (and I am generous with each — you’re welcome) and bake for 15 minutes until dark and fragrant.

While still hot, you sprinkle chocolate chips over the toffee, which immediately causes them to melt. After spreading the melted chocolate over the bark, I like to sprinkle a little flaky sea salt on top (since matzos lacks the saltiness of a saltine, which is what the original cracker/toffee/chocolate bark situation called for) but you do you.

Once cooled, roughly crack the toffee into shards and voila: your new Seder staple is ready to take its well-deserved seat at your table. 

A note on ingredients: If you keep Kosher and avoid eating meat and dairy in the same meal, serve this dessert at the end of a dairy meal. And if you’re serving it for Passover, be sure all of the ingredients are labeled Kosher for Passover.

How to Make Matzo Toffee Bark

This easy treat is crunchy, salty, and chocolatey, with the most scrumptious caramel vibes.

Prep time 25 minutes

Cook time 15 minutes

Serves 24

Nutritional Info

Ingredients

  • 4 sheets

    matzos

  • 1 1/4 cups

    packed dark brown sugar

  • 2 sticks

    (1 cup) unsalted butter

  • 1 tablespoon

    vanilla extract

  • 1 1/2 teaspoons

    kosher salt

  • 1 to 1 1/2 cups

    bittersweet chocolate chips or chopped chocolate

  • Flaky salt, for sprinkling

Instructions

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  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with aluminum foil.

  2. Arrange 4 sheets matzo on the baking sheet, breaking them up and fitting them together to form a single layer.

  3. Place 1 1/4 cups packed dark brown sugar and 2 sticks unsalted butter in a medium saucepan over medium-high heat and cook, whisking occasionally, until the butter melts and the mixture comes to a boil. Reduce the heat to medium and continue to cook, whisking constantly, until the mixture thickens, about 3 minutes.

  4. Remove from the heat and whisk in 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt. Pour the mixture over the matzo, then spread into an even layer with an offset spatula.

  5. Bake until the caramel darkens and is bubbly, about 15 minutes.

  6. Remove the matzo bark from the oven and immediately sprinkle 1 to 1 1/2 cups chopped bittersweet chocolate or chocolate chips over the caramel. Let sit for 5 minutes for the chocolate to melt.

  7. Use the offset spatula to evenly spread the melted chocolate over the caramel. Sprinkle with the flaky sea salt. Let cool until the baking sheet is warm to the touch. Refrigerate until completely chilled, about 1 hour.

  8. Cut or break into squares and serve cold. You may serve the bark at room temperature as well but the chocolate can get a bit melty.

Recipe Notes

Storage: Once sliced, store in the refrigerator tightly wrapped in plastic wrap up to 1 week or in the freezer up to 1 month.

Kosher and Kosher for Passover Guidelines: If you keep Kosher, this dessert, which contains dairy, should not be served with a meal containing meat. Additionally, if you are making this recipe for Passover, all ingredients should be labeled Kosher for Passover.

Ingredient/Equipment Variations:

  • If you do not have an offset spatula, you can spread the caramel and chocolate with a butter knife or the back of a large spoon.
  • You can use saltine crackers instead of matzos.
  • You can use a different kind of chocolate.