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Vegan Dark Chocolate Pecan Toffee Matzo

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  • Total Time: 20 minutes
  • Yield: 16 pieces 1x


Units Scale


  1. Preheat the oven to 350.
  2. Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
  3. Line the bottom of the sheet with matzoh, breaking cutting with a sharp knife if necessary to fill in any spaces.
  4. In a sauce pan heavy duty saucepan, melt the butter.
  5. Now add the coconut sugar together, and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
  6. Remove from heat, add the optional salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.
  7. Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
  8. Remove from oven and immediately cover with chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.
  9. Sprinkle with toasted chopped pecans
  10. Let cool completely, the slice into squares. Store in an airtight container until ready to serve. It should keep well for about one week.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • Serving Size: 1