Matzah toffee with pecans and sea salt (vegan)


I can’t believe how time flies…my favorite holiday,  Passover, is right around the corner! This treat is a holiday dessert favorite…while I can’t pretend it is healthy in any way, this is definitely a fun and indulgent salty-sweet treat! Whoever first decided to combine the crackery crunch of matzah (the unleavened bread eaten to commemorate the Jews’ hurried escape from slavery in Egypt) with sweet toffee and dark chocolate was an absolute genius. Try it for yourself and see! Makes a full baking sheet worth – enough to serve as dessert for a group of at least 6 (it is super-rich so a little goes a long way) or to wrap up and give as gifts. This recipe is adapted/veganized from Jenn Segal’s “Matzah crack” recipe.

P.S. My husband has affectionately nicknamed this recipe “mazeltoffee.”



  • 4 pieces of matzah
  • 2/3 cup Earth Balance buttery spread (I used their soy-free olive oil version)
  • 1/3 cup coconut oil
  • 1 cup brown sugar
  • 1/2 tsp real vanilla extract
  • 1 tsp sea salt
  • 12 oz semisweet chocolate chips (or the equivalent in leftover dark chocolate bars, broken into small pieces)
  • 1 cup pecans, toasted and chopped into small pieces (TJ’s sells them pre-chopped)

Preaheat your oven to 350F. Generously spray a baking sheet with cooking spray (I used coconut oil cooking spray). Then arrange your matzah pieces to cover the entire tray (break them into smaller pieces to fit in the nooks and crannies).


Next, on a medium saucepan over low heat, combine the Earth Balance, coconut oil, brown sugar, vanilla, and 1/2 tsp of the sea salt, stirring frequently. Gradually increase the heat to medium and whisk together until you get a caramelly texture and it begins to boil. Please be careful not to let it burn!


Pour the caramel over the matza and spread evenly with a rubber spatula. Then put in the oven for about 8 min until the caramel is bubbly. Turn off the oven.


Spread the chocolate evenly over the toffee and place back in the still-warm oven for 5 min until the chocolate is nice and soft and melty. Then use your spatula to spread it in a smooth layer over everything.


Sprinkle the pecans and remaining sea salt evenly over the top.


Refrigerate for 1 hour or so, then slice or break into pieces. Store in the fridge or in a cool dry place in an airtight container. Happy Passover!



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