Matzo Crack is toffee-infused matzo topped with a blanket of chocolate and a sprinkling of sea salt. It's a sweet, salty, and crunchy treat that's perfect for Passover, or use saltines for an anytime treat!
[March, 2023: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- This easy Matzo Crack is made with just 6 ingredients
- Perfect for Passover, Matzo Toffee can also be made dairy-free
- A sweet, salty, crunchy treat that is wonderfully addictive!
The Passover challenge - could you bake without flour or leavening?
That's what happens during Passover, the Jewish holiday commemorating the biblical Israelites' flight from Egypt. During Passover, observant Jews will eat an unleavened bread called matzo (literally, the "Bread of Affliction," sometimes spelled matzah), bland Jewish crackers, and no other grains are permitted.
Passover baking is always a challenge. No flours, no yeast, no leaveners are allowed. Generally speaking, it's a baker’s nightmare.
There are all sorts of adaptations and substitutions you can make, and bakers do get creative (egg white meringues, anyone?). However, there is only so much you can do to keep your cake and cookie cravings at bay. Mostly, you suck it up and quit complaining (and if you’ve mastered that, you’re better than me. I just keep on complaining).
But when you find something as delicious as Salted Matzo Toffee Crack to snack on, it's imperative to make a batch of this addicting treat ASAP!
What you need
The ingredients for this Matzo Crack recipe are likely sitting in your pantry right now. Well, maybe you should get a fresh box of matzo (it's better that way), but that's up to you.
Besides matzo, you'll need butter (or a non-dairy butter alternative if you're trying to make this dairy-free or pareve), brown sugar, vanilla, chocolate chips, and a sprinkling of sea salt.
How to make Matzo Crack
Not much goes into making this chocolate covered matzo recipe. Like the Passover Seder (the ritual meal) itself, you have to follow the steps in order:
- Make the toffee sauce (don't worry, it comes together quickly)
- Pour it on the matzo and bake
- Top with chocolate chips and sea salt
- Let cool
We keep the prayers to a minimum.
Step 1: Lay out the matzo
Line a half sheet baking pan with aluminum foil. Arrange the four pieces of matzo on the cookie sheet to fit (photo 1).
Step 2: Make the toffee sauce
The toffee sauce is just butter, brown sugar, and vanilla - like butterscotch sauce without the heavy cream. The trick is to cook the brown sugar down until it's completely melted and smooth.
In a large saucepan, melt the butter over Medium High heat. Stir in the brown sugar and cook until the mixture is bubbling, stirring constantly, about 1 to 2 minutes (photo 2).
Remove the toffee from the heat and stir in the vanilla extract (photo 3).
Step 3: Top the matzo
Once the toffee is cooked, immediately pour it onto the matzo and spread it out using a large offset spatula (photo 4). Work quickly as the toffee will get harder to spread as it cools.
Bake the matzo at 250°F for 25 to 30 minutes. Baking the toffee allows it to penetrate the matzo, infusing it with that lovely toffee flavor.
Remove the baking pan from the oven and sprinkle the chocolate chips over the matzo (photo 5). Put the baking pan back in the oven for another 3 to 4 minutes, or until the chocolate chips start to melt.
Remove the baking pan from the oven and spread the melted chocolate evenly over the top of the matzo with the large offset spatula. Sprinkle sea salt over the chocolate (photo 6).
Step 4: Break up the matzo
Let the Matzo Crack cool on the counter for 30 minutes, then transfer to the refrigerator to chill until set, about 1 hour. Once the chocolate has set, break the slab into bite-sized pieces (photo 7).
I really don't know why breaking up the matzo is so satisfying. (Really?)
Ok, you got me...it's fun, and you get to nibble while you're at it!
Questions asked and answered
Here are some questions that you might have...
Matzo (also spelled matzah) is an unleavened bread made from just flour and water. It's used during the Passover Seder (a ritual meal) to symbolize how the biblical Israelites didn't have time to let their bread dough rise (what would have been a naturally leavened sourdough bread) when they were quickly hurrying out of Egypt during the Exodus.
If you don’t want to use sea salt, you can use other Matzo Crack toppings like nuts, coconut, Heath bar, dried fruit, or whatever else you'd like - basically matzo bark. Try drizzling melted white chocolate on top of the cooled chocolate chips for a dramatic presentation.
Matzo Toffee is best served fresh. It will keep at room temperature in an airtight bag for 3 to 4 days. After that, the matzo will soften as it gets stale. Since Passover lasts a week, you'll just have to make more!
Pro Tip: Substitutions for matzo
Don't have matzo? No worries! Use saltine crackers (making Saltine Crack) or another type of plain cracker. It's just as delicious and addictive. Just keep in mind that if you're using saltines, adding extra sea salt on top might make it overly salty.
The best way to eat matzo
Considering how bland matzo is, you won't believe how good it is when you infuse it with toffee and drench it with chocolate. This matzo candy is the best version of
matzo dessert recipes, IMHO.
Really, chocolate matzo toffee deserves the name Matzo Crack because it's so addicting!
Yes, I complain a lot about the Passover restrictions on baking, but Salted Matzo Toffee Crack is welcome any time of the year!
Slainté! L’chaim! Cheers!
Passover is tough on a baker, having to leave off using flour and leavening. But that doesn't mean sweets are off the menu - your Passover holiday can be filled with lots of yummy treats!
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Salted Matzo Toffee Crack
- 4 pieces matzo, unsalted
- ½ cup unsalted butter, or non-dairy butter alternative
- 1 cup brown sugar, light or dark
- 2 teaspoons pure vanilla extract
- 12 ounces chocolate chips, semi-sweet or milk (2 cups)
- sea salt flakes
- Preheat oven to 250 °F.
- Line a half sheet baking pan with aluminum foil. Arrange the four pieces of matzo on the cookie sheet to fit.
- In a large saucepan, melt the butter over Medium High heat. Stir in the brown sugar and cook until the mixture is bubbling, stirring constantly, about 1 to 2 minutes. Remove the toffee from the heat and stir in the vanilla extract.
- Pour the toffee mixture over the matzo and spread it evenly over the top using a large offset spatula. Work quickly as the toffee will get harder to spread as it cools.
- Bake the matzo for 25 to 30 minutes. Wash the spatula to use again.
- Remove the baking pan from the oven and sprinkle the chocolate chips over the matzo. Put the baking pan back in the oven for another 3 to 4 minutes, or until the chocolate chips start to melt.
- Remove the baking pan from the oven and spread the melted chocolate evenly over the top of the matzo with the large offset spatula. Sprinkle sea salt over the chocolate.
- Let the baking pan cool on the counter for 30 minutes, then transfer to the refrigerator to chill until set, about 1 hour.
- Break the slab into bite-sized pieces. Serve & enjoy!
- Matzo Toffee Crack is best served fresh. It will keep at room temperature in an airtight bag for 3 to 4 days. After that, the matzo will soften as it gets stale. Since Passover lasts a week, you'll just have to make more!