When at first I didn’t succeed, I tried & tried again & I’m sure glad I did!

Chocolate Toffee Crunch

I remember going to a holiday fair at my children’s elementary school close to 20 years ago and having this chocolaty crunchy treat. It was so buttery and delicious I couldn’t stop eating it! Between bites I mentioned how good it was to my neighbor. Her response was “that’s the easiest thing to make!”.

The next day she stopped over with the traditional recipe for Chocolate Crunch made with saltines, butter, sugar, chocolate & nuts. It really was simple to make and I started including it in my holiday cookie lineup.

I’ve continued to make it even though I can no longer eat dairy and gluten, simply because others that I celebrate the holidays with love it, it’s so easy to make, and looks pretty on a holiday cookie platter.

Over the last year or so I’ve discovered that although I can’t eat butter because of the dairy in it, I can eat ghee, which is clarified butter; the oil that is left once the milk solids are removed from it. This got me curious about how it would work in Chocolate Crunch and how wonderful it would be to be able to eat it again!



With some trial and error, some interesting & amusing results, then a few tweaks, I’ve come up with a recipe that’s similar in taste and texture to the original. Although the holidays are over, it’s still fun to enjoy a nice treat now and then!


11 Tbs ghee
3 Tbs unsweetened almond milk
1 cup coconut palm sugar
1/2 cup raw pecans, chopped
1 8.8 Oz gluten, dairy & soy-free chocolate morsels (I used Pascha Organic brand Chocolate Chips)
1 box (10.5 oz, more or less) gluten-free Matzo squares (I used Yehuda brand Original Gluten Free Matzo-Style Squares)

Line a rimmed baking sheet with aluminum foil, making sure to have a two inch of overhang around the pan.

Cover the sheet with matzo squares, placing them as close together as possible, breaking as necessary to fit tightly, trying to avoid having spaces between them. Set aside.

Preheat oven to 350 degrees F.

Place ghee, almond milk and coconut palm sugar in a medium-sized saucepan and combine over low heat. Stirring constantly, until bubbling.

Carefully pour mixture over matzos in prepared pan and spread to evenly cover all matzos.

Bake for 15 minutes.

After the 15 minutes remove pan from the oven and immediately pour chocolate chips evenly over pan, let it sit for a minute or two, allowing chocolate to melt. Spread melted chips evenly with a spatula to smooth chocolate out over matzo layer. Sprinkle with chopped pecans. Refrigerate several hours or overnight. The sugar mixture will form into a sweet toffee on & under the matzo layer. Once toffee is hardened, remove from baking sheet by lifting matzo covered foil using overhang on each end and break into bite-sized pieces & enjoy! Store in an airtight container.

Prep Notes: this recipe is gluten-free & soy-free.

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