How to Make Matzo Toffee Bark

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.

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. 

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.

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.