Matzo Toffee
Recipe from Carina Finn
This classic Passover treat gets an elevated upgrade with dark chocolate and flaky salt. Add it to the dessert spread or snack on it while you’re in the kitchen making dinner with your family. This recipe is perfect for making in the Wonder Oven, but double it and use the Our Place Griddle Pan if you’re feeding a crowd.
Watch the Recipe
15 minutes
15 minutes
4-6
What You'll Need
Ingredients
- 4 sheets unsalted matzo
½ cup butter
½ cup packed brown sugar
½ cup dark chocolate chunks
Flaky salt
Directions
Step 1
Line your baking tray with matzo—break a sheet or two in half to ensure the entire surface is covered. Since Our Place’s baking sheets are naturally nonstick, there’s no need for parchment paper.
Step 2
In a small saucepan (we love the Mini Titanium Perfect Pot Pro for this), melt the butter and sugar together, stirring constantly. Let the mixture simmer for about a minute, then remove from heat and pour it directly over the matzo. Use a silicone spatula to spread it into an even layer.
Step 3
Bake for 5-6 minutes at 400°F. The Wonder Oven’s Air Fry setting works especially well.
Step 4
Remove the pan and let cool for 1-2 minutes. Sprinkle dark chocolate chunks over the toffee surface, then use a silicone spatula to spread into an even layer. Top with lots of flaky salt, and set it in the freezer for 10 minutes to set.
Step 5
Store in an airtight container in the refrigerator for up to 5 days.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
