This matzo crack is sheets of matzo crackers topped with a homemade toffee and melted chocolate. A quick and easy Passover dessert that always gets rave reviews!
I find it challenging to come up with good Passover dessert recipes every year. I often serve treats such as rocky road fudge , flourless chocolate chip cookies , chocolate fruit dip and this decadent matzo crack.
Matzo crack is a must have for any Passover holiday table. It’s the perfect combination of flavors and textures, and is a great sweet finish to any meal.
- Matzo Crack Ingredients
- How Do You Make Matzo Crack?
- Tips For The Perfect Dessert
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Passover Recipes
- Love This Recipe?
- Matzo Crack Recipe
Matzo Crack Ingredients
To make this recipe, you will need matzo, salted butter, brown sugar, semisweet chocolate chips, and your choice of topping such as sea salt, chopped pecans or melted white chocolate to swirl into the semisweet chocolate.
How Do You Make Matzo Crack?
Line a baking sheet with foil coated in cooking spray or a nonstick baking mat. Next, preheat the oven. Cover the surface of the sheet pan with the matzo. You may need to break up some of the matzo to make it fit. Place the butter and brown sugar in a pot on the stove and boil for 3 minutes, stirring occasionally. Spread the brown sugar mixture over the matzo and place the pan in the oven. Bake until the matzo toffee is bubbly.
Remove the pan from the oven and sprinkle the chocolate chips over the top. Return the pan to the oven and bake for a few more minutes until the chocolate melts. Spread the chocolate over the matzo in an even layer with an offset spatula. Add chopped nuts and coarse sea salt. Another option is to drop dollops of melted white chocolate on top and use a skewer to swirl it into the semisweet chocolate to make a marble pattern. Let the matzo crack cool, then cut into pieces and serve.
Tips For The Perfect Dessert
- I use unsalted matzo and salted butter so that there’s a balance between the sweet and savory flavors.
- Matzo crack will stay fresh in the refrigerator for up to 5 days in an airtight container. You can also freeze it for 2 months.
- It’s important to use a high quality brand of chocolate such as Guittard or Ghirardelli. Nestle chocolate chips contain an ingredient that prevents them from melting smoothly, so avoid that brand.
- Be sure to cook the butter and sugar for exactly 3 minutes . If you cook it for more or less time, the toffee may not have the right consistency.
Quick Tip
You can make a kid friendly version of this dessert with blue and white sprinkles to represent the color of the flag of Israel , or any other sprinkles of your choosing.
Matzo is an unleavened cracker. It is eaten at Passover to symbolize how when the Jews left Egypt, they left in such a hurry they didn’t even have time to let their bread rise, so when they eventually baked their bread, it turned into matzo.
There are so many different ways to enjoy matzo, since its neutral flavor allows for both sweet and savory preparations. You can turn matzo into a dessert like this matzo crack, eat it mixed with eggs for breakfast, or use it to make matzo pizza for lunch.
FOLLOW ME
Flavor Variations
This recipe is great as is, but you can customize the flavors to suit your tastes.
- Crackers: When it’s not Passover and flour is allowed, try this recipe with saltine crackers, ritz crackers, pretzel thins or graham crackers.
- Chocolate: You can swap out the semisweet chocolate for dark chocolate or milk chocolate with great results.
- Toppings: Some other great topping ideas include sliced almonds, walnuts, toasted coconut, toffee bits or pistachios.
Matzo crack has become a yearly tradition for my family, and I hope your family enjoys it as well!
More Passover Recipes
Matzo Ball Soup
2 hrs 5 mins
Tzimmes Recipe
2 hrs 15 mins
Roasted Chicken with Garlic and Herbs
1 hr 30 mins
Charoset Recipe
51 mins
Slow Cooker Brisket
8 hrs 35 mins
Love This Recipe?
Ingredients1x2x3x
- ▢ 6 sheets unsalted matzo
- ▢ 2 sticks salted butter (1 cup)
- ▢ 1 cup packed brown sugar
- ▢ 2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle chocolate chips do not work well in this recipe.
- ▢ ¾ cup chopped pecans or 1/2 cup white chocolate chips melted
- ▢ ½ teaspoon coarse or flaky sea salt
- ▢ cooking spray
Instructions
- Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicon baking mat.
- Preheat the oven to 400 degrees F.
- Place the matzo in a single layer on the baking sheet. You may need to break it into smaller pieces to fit across the sheet pan.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the matzo and spread with a spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
- Place the pecans on top of the chocolate, then sprinkle the salt over the top.
- If you’re using white chocolate as your topping, drop it in spoonfuls on top and use a skewer to swirl it into the dark chocolate for a marbled effect.
- Let the toffee sit until completely cool, either at room temperature or you can refrigerate it for 30 minutes. Cut into pieces and serve.
Notes
- Matzo crack can be made up to 5 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
- Nestle (Toll House) chocolate chips do not work well in this recipe, as they do not melt smoothly. I recommend using Guittard or Ghirardelli for the best results.
Nutrition
Matzo Crack
Ingredients
- 6 sheets unsalted matzo
- 2 sticks salted butter (1 cup)
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle chocolate chips do not work well in this recipe.
- ¾ cup chopped pecans or 1/2 cup white chocolate chips melted
- ½ teaspoon coarse or flaky sea salt
- cooking spray
Instructions
- Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicon baking mat.
- Preheat the oven to 400 degrees F.
- Place the matzo in a single layer on the baking sheet. You may need to break it into smaller pieces to fit across the sheet pan.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the matzo and spread with a spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
- Place the pecans on top of the chocolate, then sprinkle the salt over the top.
- If you’re using white chocolate as your topping, drop it in spoonfuls on top and use a skewer to swirl it into the dark chocolate for a marbled effect.
- Let the toffee sit until completely cool, either at room temperature or you can refrigerate it for 30 minutes. Cut into pieces and serve.
Notes
- Matzo crack can be made up to 5 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
- Nestle (Toll House) chocolate chips do not work well in this recipe, as they do not melt smoothly. I recommend using Guittard or Ghirardelli for the best results.
