Vegan Matzah Toffee
Prep time
Cook time
Total time
Serves: 2 lbs
  • Matzah, to fit pan
  • 1 cup dairy-free non-hydrogenated margarine (such as Earth Balance Soy-Free)
  • 1 cup dark brown sugar
  • 12 ounces (2 Cups) dairy-free semi-sweet chocolate chips*
  1. Preheat your oven to 450ºF.
  2. Line a 15 x 10 inch jellyroll pan, or other shallow pan, with matzah boards. Fit them to cover the bottom evenly, without overlapping; you may need to break them to do so.
  3. In a saucepan over medium heat, melt the margarine and brown sugar together and bring them to a slow boil. Maintain a gently boil without stirring for 3 – 5 minutes, until the mixture becomes thick enough to coat a spoon.
  4. Pour the sugar mixture over the matzah and spread evenly.
  5. Bake in the oven for 4 minutes and remove carefully.
  6. Sprinkle the chocolate chips on top of the matzah, then return the pan to your oven for another 30 – 60 seconds.
  7. After it comes out of the oven this second time, gently spread the melted chocolate so that it covers the top as completely as possible.
  8. Let the matzah toffee cool at room temperature until it has completely solidified. Break into pieces, and store in an airtight container.
Recipe by Go Dairy Free at