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!
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[March, 2023: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Quick Recipe Summary ✨
Salted Matzo Toffee (Matzo Crack): Crisp sheets of matzo baked with buttery brown sugar toffee, topped with melted chocolate and a sprinkle of flaky sea salt for that irresistible sweet-salty crunch. A classic Passover dessert that doubles as easy saltine cracker candy any time of year.
From-scratch toffee: Just butter, brown sugar, and vanilla cooked until smooth and bubbly (no candy thermometer required). Baking allows the toffee to soak into the matzo for maximum flavor and crunch. Includes dairy-free and topping variation options!
Active Time: About 15 minutes • Bake Time: 30 to 35 minutes • Chill Time: 1 hour • Total Time: About 1 hour 50 minutes (mostly hands-off!) ⏱️
Difficulty Level: ⭐⭐ Easy. Simple stovetop caramel + melt-and-spread chocolate. Perfect for beginner candy makers.
Yield: About 12 to 16 servings (1 half-sheet pan) • Freezer-friendly: Up to 2 months • Make-ahead: Best within 3 to 4 days for maximum crispness 📦
👉 Follow the step-by-step instructions below to make perfectly crisp, chocolate-covered matzo toffee with clean snaps, glossy chocolate, and just the right touch of sea salt every time.
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Why this recipe works
- Cooking the toffee until fully smooth prevents gritty caramel. Just glossy, buttery goodness
- A low bake lets the caramel soak into the matzo for that crisp, candy-like snap
- Chocolate melts right on top (no extra bowls, no fuss)
- Flaky sea salt balances the sweetness and deepens the chocolate flavor
- 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?). Gluten-free cakes and cookies are very popular, like this Flourless Chocolate Almond Cake and Flourless Chocolate Walnut Cookies.
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 ASAP!
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!
⭐⭐⭐⭐⭐
As addicting as advertised! This stuff is dangerously good! Who knew it was possible for matzah to taste good?!
- Catherine
Recipe Ingredients
You'll need the following ingredients to make this matzo toffee crack recipe:
Ingredient Notes
If you're following a strict Kosher-for-Passover diet, always check the packaging to ensure the ingredients meet your Passover dietary requirements.
Matzo: A flat unleavened cracker, Matzo actually is bland enough to be doctored into something delicious. Use a fresh box of matzo for maximum crunch (it's better that way), but that's up to you. For alternatives to matzo, see the tip below.
There is now gluten-free matzo available, so use that if you're following a gluten-free diet. Double-check the packaging to purchase the correct product.
Butter: You can use butter or a non-dairy butter alternative (if you're trying to make this dairy-free or pareve).
Chocolate chips: Use whatever type of chocolate chips you like - milk, semisweet, or dark chocolate. Again, if you want a dairy-free (pareve) dessert, check to make sure the chocolate is dairy-free as well.
Sea salt: Adds a counterbalance to the toffee, and it's best to use a light hand.
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.
See the recipe card for a full list of ingredients and measurements.
Matzo substitutions
No matzo? No problem! If you're not needing to follow Passover dietary restrictions, you can substitute saltine crackers to make Saltine Cracker Candy (aka Saltine Crack) or another type of plain cracker for the matzo. 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.
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
- Break
- EAT!
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 at a low oven allows it to penetrate the matzo, infusing it with that lovely toffee flavor (see below for the "why's" of it all).
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 lightly (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!
Storage and make-ahead instructions
Storage instructions: 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!
Make-ahead instructions: Once the Matzo Crack is fully set, you can store the pieces in an airtight container with parchment between the layers and freeze for up to 2 months. Let it come to room temperature before serving to restore its crisp snap.
The science of Matzo Toffee
We're baking the toffee into the matzo at a relatively low temperature (250˚F instead of 350˚F). Here are some of the reasons why:
- Better adhesion: The toffee stays fluid longer at 250°F, allowing it to seep into the matzo's surface so the layers bond and snap cleanly together.
- Controlled caramelization: Lower heat keeps the sugar melting and caramelizing gradually, so it stays smooth and flavorful instead of turning bitter too quickly.
- Less bubbling drama: A gentler oven temp keeps the toffee from aggressively foaming and spilling over the matzo (and onto your oven floor).
- No scorched caramel: Slow baking protects the butter's milk solids and prevents hot spots that can burn the sugar before it spreads evenly.
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 crack turns chewy if the toffee isn't cooked long enough or if it absorbs moisture during storage. Make sure the brown sugar is fully dissolved and bubbling before baking, and store the finished candy in an airtight container at room temperature.
Separation usually happens if the butter and sugar weren't fully emulsified while boiling. Stir constantly while cooking and let the mixture boil until thick and smooth, about 1 to 2 minutes, before pouring over the matzo.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More Passover (gluten-free) dessert recipes to try
Recipe
Salted Matzo Crack (Easy 6-Ingredient Toffee Recipe)
Ingredients
- 4 pieces matzo, unsalted, regular or gluten-free
- ½ cup unsalted butter, or a non-dairy butter alternative
- 1 cup brown sugar, light or dark
- 2 teaspoons pure vanilla extract
- 12 ounces chocolate chips, dark, semi-sweet, or milk (2 cups), see Recipe Notes
- sea salt flakes
Instructions
- Preheat oven to 250 °F.
- Line a half sheet baking pan with aluminum foil. Arrange the four pieces of matzo4 pieces matzo on the cookie sheet to fit.
- In a large saucepan, melt ½ cup unsalted butter over medium-high heat. Stir in 1 cup brown sugarr and cook until the mixture is bubbling, stirring constantly, about 1 to 2 minutes. Remove the toffee from the heat and stir in 2 teaspoons pure 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 12 ounces 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. Lightly sprinkle sea salt flakes 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!
- Storage instructions: 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!
- Make-ahead instructions: Once the Matzo Crack is fully set, you can store the pieces in an airtight container with parchment between the layers and freeze for up to 2 months. Let it come to room temperature before serving to restore its crisp snap.
Catherine says
As addicting as advertised! This stuff is dangerously good! Who knew it was possible for matzah to taste good?!
Tammy Spencer says
I'm so glad you like it! Thanks for sharing 🙂
Ella says
Right?! I think I might even prefer this to the regular buttery english toffee candy recipe (https://www.scotchandscones.com/english-toffee/) because of the extra crunch from the matzah
Leslie says
Love this stuff! It is truly addicting.