Photo: Greg Dupree Styling: Caroline M. Cunningham
Hands-on Time
15 Mins
Total Time
1 Hour 25 Mins
Serves 18 (serving size: 2 pieces)

You can make this sweet snack year-round using saltine crackers for a crispy, salty base.


How to Make It

Step 1

Preheat oven to 350°F. Line an 18- x 12-inch rimmed baking sheet with heavy-duty aluminum foil. Grease foil with butter. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom.

Step 2

Bring 1 cup butter and brown sugar to a boil in a heavy saucepan over medium, whisking occasionally. Boil, whisking constantly, 3 minutes. Carefully pour mixture over matzos; spread over matzos.

Step 3

Bake in preheated oven until bubbly all over, 8 to 10 minutes. Carefully remove baking sheet from oven to a wire rack. Let stand 1 minute. Sprinkle chocolate chips over top; let stand until chips soften, about 2 minutes. Spread chocolate over brown sugar mixture. Sprinkle with pecans; sprinkle with salt, if desired. Let stand at room temperature 30 minutes. Chill toffee until firm, about 30 minutes. Break or cut into about 36 pieces. Store in an airtight container up to 1 week in refrigerator.

Step 4

Note: We tested with Lightly Salted Streit's Matzos.

Ratings & Reviews

Lightly Salted Matza not for Passover

April 24, 2016
Kosher for Passover matza is not made lightly salted.  You can prepare it using kosher matza with delicious results.

Fabulous recipe!

May 15, 2017
This recipe is so easy, and the results are amazing. It's a great recipe to make with the grandkids. I omit the sea salt, as they don't like that. We use Manischewitz matzo.