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Dark Chocolate Matzo Toffee with Sea Salt

Nathan Congleton / TODAY

Chef notes

Turn plain matzo into an addictively delicious sweet and salty treat for Passover! Buttery toffee, rich dark chocolate, nutty sesame seeds and flaky salt transform this simple Seder staple into the ultimate holiday dessert.


  • 4-5 sheets matzo
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • cups dark chocolate chips
  • 1/2 cup sesame seeds
  • flaky sea salt, for sprinkling



Preheat your oven to 350 F. Line a baking sheet with parchment paper or aluminum foil.


Arrange the matzo sheets in a single layer on the prepared baking sheet, breaking them into smaller pieces if necessary to fit the sheet.


In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture is smooth and the sugar has dissolved.


Pour the butter and sugar mixture over the matzo sheets, spreading it evenly with a spatula to coat.


Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the toffee mixture is bubbling and caramelized.


Remove the baking sheet from the oven and immediately sprinkle the dark chocolate chips over the hot toffee-covered matzo. Let them sit for a few minutes to soften, then use a spatula to spread the melted chocolate evenly over the matzo.


Sprinkle the sesame seeds evenly over the melted chocolate, followed by a generous sprinkling of sea salt flakes.


Allow the chocolate to set at room temperature for about 1 hour, or until firm.


Once set, break the matzo toffee into smaller pieces. Store in an airtight container at room temperature.