Matzo Coffee Toffee
Updated April 1, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 1 hr
- Rating
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Ingredients
5 (7-inch) square/142 grams matzo sheets
1 tablespoon instant granulated coffee
12 tablespoons/170 grams cold salted butter, cubed
¾ packed cup/150 grams light brown sugar
½ cup/100 grams finely chopped bittersweet chocolate
2 tablespoons whole coffee beans
1 teaspoon flaky salt
Nutritional analysis per serving (10 to 12 servings)
28 grams carbs; 30 milligrams cholesterol; 238 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram fiber; 113 milligrams sodium; 2 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Place an oven rack in the center. Line a rimmed, 13-by-18-inch sheet pan with parchment paper.
- Step 2
Arrange 4 matzo sheets in an even layer to cover the bottom of the pan. Break the remaining matzo in half and use the halves to fill the empty spaces in the pan. They will overlap slightly. Press down to gently crack and level some of the matzo, if needed.
- Step 3
In a medium saucepan, combine the instant coffee and 1 tablespoon water, stirring to partially dissolve some of the coffee. Add the butter and sugar, and place the pan over medium-high heat. Using a whisk, constantly stir the mixture. The mixture will come together and emulsify as the butter melts. After 2 to 3 minutes of constant stirring, most of the butter should be melted and incorporated, and the mixture should look smooth. Once the mixture starts to simmer, continue stirring until big bubbles start to form in the center, 1 to 2 minutes. Remove from the heat.
- Step 4
Carefully pour the mixture all over the matzo and evenly spread using a spatula. (Some of the caramel will slip underneath the matzo.) Bake for 5 minutes. (The toffee in the oven should look bubbly all over.) Remove the pan from the oven and sprinkle the chocolate on top. After a few seconds, once most of the chocolate is melty, use an offset spatula to carefully spread in an even layer. If some parts of the toffee get pushed around or underneath the matzo while spreading, that’s totally fine.
- Step 5
Sprinkle the coffee beans and flaky salt all over the chocolate. Allow the pan to cool slightly before placing it in the fridge. Chill in the fridge for at least 45 minutes, until the chocolate is set and the toffee is hard to the touch.
- Step 6
To serve, crack the matzo toffee into smaller chunks. Store in the fridge or freezer for up to a few weeks. Serve cold, straight out of the freezer or fridge.
Private Notes
Comments
Putting the espresso powder and water in pan first it nearly burnt before butter melted. I’d mix that separately next time and add it when the butter and sugar are already melted. Might even leave the water out and just shake the espresso over the mixture. Personally next time I’ll do the math and add 25% more butter and sugar. I like the caramel to have a bit more coverage. I also used chopped chocolate covered coffee beans instead of whole beans because I don’t like the larger bean chunks. I used an ounce. Seemed enough.
Such a great idea and it tastes fantastic. That said - there is no way to fit 5 standard sheets of matza on a 13x18 sheet pan. I put two sheets of matza down flat and then break a third sheet to cover the rest of the pan. I did two sheet pans that way and increased the butter to 2 sticks and the brown sugar to 1.5 cups. Used Medaglia D’Oro espresso instant coffee - delicious. Thanks Carolina Gelen for a new Pesach favorite.
This was great. I used the chocolate flavored coffee beans from Trader Joes- one little bag was the right amount. They were different coffee shop flavors (and so colors) and added a nice variety in the look of the matzo.
I was really happy with these toffee instructions (I skipped the coffee but added some vanilla) because I've had matzo toffee fail before. This butter/sugar ratio worked well for me. I used one stick of butter and 1/2 c brown sugar. It was the right amount of toffee for the 3-4 sheets of matzo I could fit on my pan. The whole thing worked very well and the saltiness was really nice.
Coffee, toffee, chocolate, salt... perfect. I love chocolate caramel matzo. This didn't quite work. Good, but less than the sum of its parts. I used powdered espresso. Maldon salt. Nestle Dark Chocolate Morsels (53%), not expensive, but they weren't the problem. I added beans on top, but barely crushed in a mortar, which I liked. I think the problem was the coffee in the toffee. I wanted to taste chocolate&toffee&coffee, not coffee/toffee-chocolate. Or something... just not fabulous.
Such a great idea and it tastes fantastic. That said - there is no way to fit 5 standard sheets of matza on a 13x18 sheet pan. I put two sheets of matza down flat and then break a third sheet to cover the rest of the pan. I did two sheet pans that way and increased the butter to 2 sticks and the brown sugar to 1.5 cups. Used Medaglia D’Oro espresso instant coffee - delicious. Thanks Carolina Gelen for a new Pesach favorite.