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Matzo Toffee

My most vivid memories of Passover are most likely a little different than most. At my house we always used the children's Haggadah which meant that a) our Seders lasted about twenty minutes b) there was a lot of "chanting" and "rapping" and noises involved ie: "let's rap about the seven plagues" and "let's all pretend like we're very tired after walking as long as the Jewish people did". So I've never actually been to a full-blown Seder dinner. Don't get me wrong, I'd totally enjoy every minute.

My love of Jewish culture comes from my mom's side of the family. Although the extent of my Jewish knowledge only reaches as far as knowing what's on a Seder plate, the prayer for lighting the candles on Hanukkah, and having the ability to throw around a few Yiddish phrases every now and then, my respect and love for the culture is more than abundant.

Which brings me to this recipe (PERFECT FOR PASSOVER. YES.). This is matzo toffee. The easiest "candy" you'll ever make and also probably one of the greatest things in the universe. After having to go to three grocery stores to find a box of matzo, I knew this just had to turn out in my favor. It did. Duh.

Matzo Toffee

This Recipe is :



  • 1 cup vegan butter or margarine
  • 1 cup brown sugar
  • ½ tsp vanilla extract
  • 1 cup vegan chocolate chips
  • 4-6 matzo crackers
  • Optional: toasted nuts, toasted coconut, sea salt, etc.


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Arrange matzo crackers on baking sheet, making sure to fill in any spaces with broken crackers.
  3. Over medium heat, melt butter and sugar together.
  4. Let come to a boil and while still boiling, stir constantly for three minutes.
  5. Remove from heat and stir in vanilla extract.
  6. Pour butter-sugar mixture over matzo and spread evenly using a rubber spatula.
  7. Bake for 15 minutes.
  8. Remove from oven, scatter chocolate chips on top, wait five minutes and spread melted chocolate evenly over crackers.
  9. Top with toppings, if desired. Let cool in refrigerator for at least 45 minutes. Break up and EAT.




Danie Feld is a college student with a passion for cookies, granola, vintage buttons, and nail polish. When she’s not busy being a theatre major, she spends most of her free time experimenting with new vegan recipes while listening to Ella Fitzgerald. Find out more about Danie and her DIY adventures on her blog, [a few good things].



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