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1. Gather the ingredients.

  • 3/4 cup Earth Balance or other vegan margarine*
  • 1 cup sugar
  • 8-10 oz vegan semisweet chocolate chips
  • Matzah (2-3 sheets)

*Some Jewish families do not eat anything with soybeans or corn on Passover (which Earth Balance contains). Look for vegan margarines that do not contain either of these ingredients.

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2. Prepare the cookie sheet.

Preheat the oven to 350 degrees. Line a cookie sheet with foil, then line with pieces of matzah (it’s okay to have a few pieces overlapping so that there aren’t a lot of gaps).

3. Melt the butter and sugar.

Melt the butter and the sugar to combine. Pour over the matzah.

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4. Bake the matzah.

Bake the matzah for 5-6 minutes just until it starts to turn slightly golden and the margarine/sugar mixture starts bubbling. As soon as you take it out of the oven, shake the chocolate chips over the top of the matzah.

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5. Spread the chocolate chips.

Let the toffee sit for 5 minutes, then spread the chocolate chips evenly over the top.

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6. Let the toffee cool.

Let the toffee sit until the sheet is cool enough to stick in the fridge. Chill the toffee for a few hours or overnight. Carefully break up the toffee into small pieces and serve! Once chilled, the toffee can be put into an airtight container at room temperature or in the fridge for several days (I prefer to keep the pieces in the fridge). Happy Passover!

vegan matzah toffee, vegan Passover, vegan baking, baking

Vegan Matzah Toffee

  • 3/4 cup Earth Balance or other vegan margarine*
  • 1 cup sugar
  • 8-10 oz vegan semisweet chocolate chips
  • Matzah (2-3 sheets)
    *Some Jewish families do not eat anything with soybeans or corn on Passover (which Earth Balance contains). Look for vegan margarines that do not contain either of these ingredients.

Gather the ingredients, then preheat the oven to 350 degrees. Line a cookie sheet with foil, then line with pieces of matzah (it’s okay to have a few pieces overlapping so that there aren’t a lot of gaps). Melt the butter and the sugar to combine. Pour over the matzah. Bake the matzah for 5-6 minutes just until it starts to turn slightly golden and the margin/sugar mixture starts bubbling. As soon as you take it out of the oven, shake the chocolate chips over the top of the matzah. Let the chips sit for about 4 minutes, then spread them evenly over the top. Let the toffee sit until the sheet is cool enough to stick in the fridge. Chill the toffee for a few hours or overnight. Carefully break up the toffee into small pieces and serve! Once chilled, the toffee can be put into an airtight container at room temperature or in the fridge for several days (I prefer to keep the pieces in the fridge). Happy Passover!