Nicole Boyd, Assistant Features Editor

Come Passover time, matzah is everywhere. As a rather lackadaisical and conditional Jew—who only ever keeps kosher at my family’s one or two Seder dinners—I personally find the unleavened, cracker-like bread delicious and nostalgic. If, however, you observe Pesach the way it’s meant to be observed, and are thus subjected to eight days of bread deprivation, matzah is bound to become hackneyed. Fortunately, the monotony of matzah consumption can be remedied with a little bit of culinary creativity.

Despite its relative blandness, matzah is an ingredient that lends itself as exceptionally versatile and adaptable. Topped with a little bit of cheese and tomato sauce, the flatbread becomes a scrumptious Passover pizza. Likewise, when used as a vehicle for peanut butter and jelly, it transforms into a kosher riff on a favorite sandwich.

These Toffee-Chocolate Matzah Truffles exemplify the full breadth of Passover matzah-bilities. The delectable confections are prepared through an absolutely fuss-free (and, not to mention, mainly microwave-based) process. Combined with butter and sugar, enveloped in a coat of luscious semi-sweet chocolate, and, finally, topped with a touch of coarse sea salt, matzah is converted in just a few simple steps from a dull, obligatory cracker to a sweet and satisfying treat reminiscent of your favorite candy bar. If you’re looking for a foolproof way to spice up your kosher endeavors, or, in the aftermath of Passover, merely seeking to get rid of leftover matzah the delicious way, give these truffles a try. They will surely summon the weary and bread-deprived to your kitchen in mass exodus.


2 sheets of unsalted matzah, crushed finely

¾ stick – 1 stick unsalted butter (adjust to amount of sugar)

¾-1 cup packed dark-brown sugar (depending on sweetness preference)

1 (12-ounce) package semisweet chocolate chips (2 cups)

Coarse sea salt


  1. Melt butter and brown sugar in microwave; stir until mixed completely.
  2. Add crushed matzah to toffee gradually, and mix until well distributed.
  3. Roll toffee-matzah mixture into bite-sized balls. Place on a baking sheet lined with parchment paper, and refrigerate for 10-15 minutes; melt chocolate during refrigeration time.
  4. Dip balls into melted chocolate, sprinkle them with salt, and place them on the same covered baking sheet.
  5. Refrigerate truffles until firm for about 20 minutes. To store, keep leftovers covered in the refrigerator.

This recipe is inspired by Martha Stewart’s Toffee-Chocolate Matzah.

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