• Cook with Love and Kosher Salt


chocolate/caramel matzoh candy with sea salt

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.


Pin It


  1. gotham gal

    10 years ago

    this looks absolutely delicious. so does the lemon cake below…my all time favorite dessert. happy passover.

    • Lisi

      10 years ago

      the lemon cakes is sooo good. and yes, the matzoh worth trying…

  2. Michelle

    10 years ago

    OH MY GOD!!! This is amazing!!! I just made it to serve Tuesday night and I think I am going to have to make another batch because it will never last anywhere near my sweet tooth husband until then. The best part about it is I made so many mistakes and it is still amazing! Didn’t notice I was supposed to boil caramel, oven never made it up to temperature, didn’t toast the nuts, dropped the tray on the floor while it was burning hot (thankfully bottom down which counts as servable in my world), you get the point. I don’t like nuts so I used salted peanuts thinking it would be similar to a snickers bar and the nuts would be less objectionable. It’s ridiculous. I love it.

    • Lisi

      10 years ago

      that is crazy michelle – so funny all the mistakes – and still delicious. and the peanuts a hit – great!

  3. Beth

    10 years ago

    Absolutely yummy!!! Of course i had extra matzoh after passover that i didn’t want to just throw away, so i decided to put it to good use and make this matzoh bark! delicious!!! i used a combo of bittersweet and semi, added toasted almonds and pecans. the added salt just made it perfect! brought it to work with me where 3/4 of the people didn’t even know what matzoh was…what a huge hit!!
    Thanks Lisi (and Stephanie) for the best matzoh bark recipe ever!


Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


  • Subscribe!