Matzo Brittle, three ways: Amy Rosen shares some sweet twists on your go-to toppings

Make all the varieties in one pan, then add them all to your Passover dessert spread.

Make all the varieties in one pan, then add them all to your Passover dessert spread

side by side of two images. left: closeup on chocolate matzo brittle covered in marshmallows, sprinkles and nuts. right: a woman standing in a kitchen holding a plate of the chocolate matzo brittle.

Amy Rosen has some wonderful ideas for matzo brittle toppings, so we joined her in her kitchen to see how she makes this sweet treat at home. Rosen suggests three yummy combos to try out this Passover. In the video, she demonstrates how to make all three — the marshmallow-filled Rocky Road, the white chocolate-and-sprinkles Celebration variety, and the almond-studded Chocolate Toffee — in a single foil-lined pan. Of course, you can always make them separately, or just do a big batch of your favourite. Watch the video to see how simple these come together, then scroll down for her full recipe. 

Matzo Brittle, Three Ways

By Amy Rosen

Passover is one of my favourite Jewish holidays because it’s so different from the others. You’ve got these huge gatherings of family and friends for the special Seder meals, loads of symbolism, songs, prayers and wine. And more often than not, there’s matzo brittle as part of the dessert spread. The original matzo brittle recipe was created in 1985 by Montreal baker Marcy Goldman, then rapidly became a treat enjoyed across North America. We thank her for making Passover that much more delicious. 


  • 5-6 sheets egg matzo
  • 1 cup butter
  • 1 cup packed brown sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup white chocolate chips

Rocky Road Matzo Brittle:

  • ½ cup mini marshmallows

Celebration Matzo Brittle:

  • 2 tbsp sprinkles

Chocolate Toffee Matzo Brittle:

  • ¼ cup Skor bits
  • ¼ cup sliced or slivered almonds, toasted


Preheat the oven to 350°F and line a large baking sheet with foil. (You won’t be able to pry the caramelized matzo from the pan if you don’t use foil.) Arrange the matzo in a single layer on the foil — it’s OK if they overlap slightly.

In a medium saucepan, warm the butter and brown sugar without stirring until they come to a boil. After a few minutes large bubbles will form and that’s when you whisk them together. Pour evenly over the matzo, using an offset spatula to spread it evenly, then bake in the oven for 10 minutes. 

Remove from oven and sprinkle ⅔ of the pan with the semi-sweet chocolate chips and ⅓ with white chocolate chips. Wait about five minutes, then, starting with the white chocolate, use an offset spatula to spread it as evenly as possible.

Now it’s time to get creative with the toppings.

For Rocky Road Matzo Brittle, sprinkle one-third of the matzo with marshmallows and pecans.

For Celebration Matzo Brittle, scatter sprinkles of your choice over the white chocolate.

For Chocolate Toffee Matzo Brittle, sprinkle the other half of the darker chocolate matzo with Skor bits and almonds.

Put the pan in the fridge until the chocolate and toppings are set, about 15 minutes. Then it’s time to peel it off the foil, break it into artful chunks and enjoy.

Serves 10-12.

Amy Rosen is an award-winning journalist, magazine editor and author of seven fine cookbooks, including “Canada’s Best New Cookbook” (IndigoPress, 2022). As a TV presenter, Amy demonstrates recipes on Cityline and offers friendly critiques as a Food Network judge. She is also the CEO of Rosen’s Cinnamon Buns, makers of bake-your-own cinnamon buns and spreads. Follow Amy on Twitter and on Instagram @AmyRRosen.

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