The 4-Ingredient Snack I Wait All Year to Make

Look, there’s no getting around it—there are good food holidays and bad food holidays. Good food holidays include Thanksgiving (obviously), Christmas and Hanukkah (hello, latkes!), and Valentine’s Day (bring on the chocolate). As for bad food holidays? I’d argue Passover falls in that camp. Don’t get me wrong, I love brisket and matzo ball soup as much as the next person, but as a bread-obsessed person, eight days is a long time without my beloved yeasted foods.

There is, however, one Passover treat I not only love, but it’s one I wait all year to make. In fact, I’m not sure why I wait all year to make it, because it’s just as delicious all year round.

Why I Love Chocolate-Covered Matzo Toffee

If you’ve ever made chocolate-toffee bark with saltines, or even Fruckies, you will understand the salty-sweet appeal of chocolate- and toffee-covered matzo. If you’re not familiar, matzo (also spelled matzah) is an unleavened bread eaten during Passover. It’s basically a crunchy cracker that’s typically made in large sheets. However, when you add three more ingredients, it becomes a sweet-and-salty treat you don’t have to celebrate or enjoy only during Passover.

How to Make Chocolate-Covered Matzo Toffee

It couldn’t be easier, and if you’ve ever made toffee or chocolate bark, the process will look quite familiar. To make it, just lay sheets of matzo in a single layer on a foil- or parchment-lined baking sheet. Heat some brown sugar and butter in a small saucepan until it’s bubbly; cook at a boil for about 3 minutes. Pour the resulting caramel-like mixture on top of the matzo, then bake in a preheated 350 degrees F (175 degrees C) oven for about 10 minutes.

Once it’s out of the oven, immediately sprinkle chocolate chips on top so the residual heat melts the chocolate. Spread the chocolate using a knife or offset spatula. You can (optionally) top with chopped nuts, sprinkles, or, my favorite, flaky salt. Allow it to chill in the fridge, then break it into pieces when you’re ready to serve. That’s it.

It’s sweet, salty, and so hard to put down. It also makes a great gift in a nice tin, or an easy last-minute bake sale addition. It’s one of those recipes that tastes so much more complex and delicious than the sum of its parts. My mouth is seriously watering just writing this. Of course, you could swap in any crackers you like, but while matzo is in grocery stores, I urge you to give this seasonal treat a try.