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Matzo Crack broken on a white plate sitting on a blue apron.

Salted Matzo Crack

By Tammy Spencer
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!
5 from 7 votes
Prep Time10 minutes
Cook Time35 minutes
Cooling Time2 hours
Total Time2 hours 45 minutes
Servings: 60 pieces
Calories: 28kcal

Special Equipment

Ingredients

  • 4 pieces (4 pieces) matzo, unsalted, regular or gluten-free
  • ½ cup (114 grams) unsalted butter, or a non-dairy butter alternative
  • 1 cup (213 grams) brown sugar, light or dark
  • 2 teaspoons (12 grams) pure vanilla extract
  • 12 ounces (340 grams) 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.

Recipe Notes

Use whatever type of chocolate chips you like - milk, semisweet, or dark chocolate. If you want a dairy-free (pareve) dessert, check to make sure the chocolate is dairy-free as well.
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.
Don't have matzo? No worries! Use saltine crackers (making Saltine Crack) or another type of plain cracker.

Nutrition

Serving: 1piece | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 5mg | Sugar: 4g | Vitamin A: 47IU | Calcium: 3mg | Iron: 1mg