Chocolate Toffee Matzo Crack
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With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!
If you like Heath bars, you’ll love this homemade chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s so hard to resist. (Get it? Crack-ers.) Originally created by cookbook author Marcy Goldman of Better Baking, matzo crack is the Jewish version on crack candy (or Christmas crack), which is made from saltines. Both recipes have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, nuts, and sea salt. And the best part is that it’s easy to make – no candy thermometers, special equipment, or tempering of chocolate required.
Matzo crack is a dessert staple during Passover at our house, along with chocolate chip meringues, coconut macaroons, and flourless chocolate cake.
Table of Contents
What You’ll Need To Make Chocolate Toffee Matzo Crack
Step-By-Step Instructions
Begin by arranging the matzos in a single layer on a baking sheet.
Make the toffee: Combine the butter and brown sugar in a saucepan.
Bring to a boil.
Continue cooking, stirring frequently, until foamy and thickened, about 3 minutes.
Pour the toffee over the matzos and spread into an even layer with an offset or rubber spatula. Be very careful – it’s very hot.
Bake in the oven until bubbling all over, 8 to 10 minutes.
While it’s still hot, scatter the chocolate chips over top and let sit for a few minutes to soften. Then, use a spatula to spread the chocolate into an even layer.
Sprinkle with chopped pecans and sea salt.
Refrigerate until firm, about 45 minutes, then transfer to a cutting board and cut into squares.
Eat and enjoy or give as gifts.
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Chocolate Toffee Matzo Crack
With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!
Ingredients
- 4-5 lightly salted matzos (preferably the Streit's brand - see note below)
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
- 1 heaping cup chopped pecans (toasted if desired, for maximum flavor - see note below)
- ½ teaspoon sea salt flakes or kosher salt
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
- Note: I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.
- Note: It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
- Freezer-Friendly Instructions: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the toffee from the container and let it come to room temperature.
Nutrition Information
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- Per serving (17 servings)
- Serving size: 2 squares
- Calories: 166
- Fat: 9 g
- Saturated fat: 4 g
- Carbohydrates: 22 g
- Sugar: 14 g
- Fiber: 2 g
- Protein: 2 g
- Sodium: 36 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have promised my husband that I’ll make this treat during Passover this year… I’m pretty sure that the most excited he’s ever gotten about the holiday.
This recipe is incredible! It is the BEST part of Passover…is it “legal” to hide it as the afikomen? Best to make a double recipe: no one could get enough of it.
i originally found this recipe in the better homes and gardens magazine a few years ago, and I decided to make it for Hanukkah. Everyone loved it! I make mine with pistachios though. It gives it a nice color and the saltiness of nut is great. I lost the recipe this year though, so thanks a million for posting it. You’re a life saver!
I just made my own version which I have been making for years-it is similar to this, but yours has more chocolate and I have to say it looks quite good! Spray a cookie sheet with Pam and you will have no problems. I am lazy so I use salted butter and then don’t sprinkle salt on top. You can also stir nuts into the caramel before you bake it in the oven.
Hi! Thanks for your response. I did use 100% recycled aluminum that I purchased at the health food store, in a brown box. It is very thin compared to regular aluminum foil. I guess that made a difference in it sticking to the matzah. Next time I will put parchment on top of the foil.
Thank you!
Hi Lindsey,
Thanks so much for your comment. I’m so sorry you had a problem with the foil sticking to the candy. To be honest, I’m not sure why it happened. I’ve made this dessert so many times and never had that problem. The only thing I can think of is maybe the foil…Which brand do you use? Is it heavy duty? Anyhow, if you make it again, there’s a solution: just cover the foil with a sheet of parchment paper. I’m actually going to add that to the recipe – if you had a problem, others might too. Thanks so much for letting me know…I appreciate it! Hope you were able to peel it all off and enjoy the candy. Best, Jennifer
Hi Jennifer,
Thanks for your great recipes, they always work out so well and taste delicious. I have a question about your doughnut muffin recipe. You call for 2 tsp of grated nutmeg in the batter. Do you mean fresh grated nutmeg or nutmeg from the spice jar?
Thanks for sharing so much of yourself along with your recipes. All the best to you and your family.
Thank you so much, Sheila. That is so nice to read! You can use either freshly grated nutmeg or ground nutmeg from a jar. Fresh is better but definitely not necessary, especially if your ground nutmeg is reasonably fresh.
Hi! I made this tonight with my kids. It came out great except that the aluminum foil ended up glued to the bottom of the matzah and it is very difficult to remove. I guess I should have sprayed Pam before I put the matzah down? Any advice?
I use Reynolds non stick aluminum foil. Yesterday I used Reynolds foil on one side- parchment paper on other side wrap. Never saw this before and gave it a try. Worked great too!
I use throw away aluminum pans that are sprayed with Pam. That way nothing sticks to the matzo and I don’t have to clean my cookie sheet.
i am afraid to make that…it looks too good
Ooh…!! I love this stuff. I make a version at Christmas with saltines and people go bananas for this stuff. Sort of dying for some right now, actually.
Hope you’ve been doing great! xo
This stuff is crack and it’s beyond delicious. What am I doing wrong? I’ve made it 4 times and the parchment paper sticks/melts to the matza. I’ve tried spraying the parchment with non stick but that doesn’t seem to work either. I follow the recipe to a T. Help! I’ve had to throw 4 batches away and can only salvage bits of it.
Hi Auntie, Are you sure you’re using parchment paper and not wax paper? If so, what brand of parchment paper are you using?
I use foil, and most importantly, spray it with Bakers Joy. Always works. Finding parchment paper can be tricky, and I spray it as well when I use it for other desserts.
I made a similar recipe a few weeks ago and ate the whole pan in like 3 days. Crack is a VERY appropriate name for this treat 🙂 Can’t wait to make it again with your recipe!