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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My godchild has made this recipe for years and I never have. Tonight was the first time I made it and it came out perfect. Love it! Five star rating for me!
Amazing. I love it. I can’t stop eating. Thanks for this great recipe.
I made this recipe and it was delicious! Easy prep and cleanup. A complete winner.
Can this recipe be doubled or tripled? Doing a Zoom Seder and want everyone to enjoy at the same time.
Sure, but you’ll need to use 3 different baking sheets. Also, when you pour the caramel over the matzo, you’ll need to spread it quickly while it’s still really spreadable. Hope you enjoy!
Do you think it would work well if I added some liquid smoke to the toffee? If so, how much do you think would be suitable?
Hi Ann, that sounds like an interesting addition but I’m not sure if Liquid Smoke would create any sort of chemical reaction and impact the toffee. To be safe, instead of using that, you could use smoked salt for the sprinkle that goes on top of the toffee. Hope that helps!
Good Morning. I have eaten this delightfulness over the years with my friends and family. I made it reently and brought to work and it was extremely well received. My work friend wants to make it and she plans to use artisan crackers. I told her she should follow the recipe. I believe that it will not taste right and perhaps not even bake right using regular crackers. Please advise. Thank you,
Hi Dot, glad your coworkers enjoyed it! I’m not sure exactly what crackers she’s thinking of using so it’s hard to say for sure. I do know that some people make this with saltine crackers, so if she wants to use crackers, she may want to go that route.
Made this for friends at Hospice Retail shop and received rave reviews. Omitted salt and used milk chocolate chips but it turned out great. Easy, peasy to make but, even better to eat.
Four stars.
Teresa Nelson
Made this as described with one variation – my son has a tree nut allergy so pecans (walnuts, almonds, hazelnuts…) are off limits. I split the recipe in half and made half with pecans and half with a mixture of dried sour cherries and dried cranberries, so that he could enjoy some of the goodness. I also skipped the salt topping on a portion of the them. Everyone who ate any of this loved it – but the overall consensus, from those who could eat all versions, was that the fruit topped version, with the added salt, was the best. In the future I will stick with a mixture of chopped dried sour cherries and chopped dried cranberries, with a bit of extra salt, as the topping. Also: salted matzoh! Where has that been all these years?
Delicious, but they kind of fell apart when I cut them. I chilled for exactly 45 minutes per the recipe but it seems like that must have been either too short or too long?
Hi Seth, They do break a bit even when you cut them; that’s normal. Did the layers separate or were they more like bark than squares?
because i’m a perfectionist, the matzoh matching was a little stressful. i used a disposable pan so skipped the parchment. added vanilla near the end of toffee cooking. overall came out super yummy and looking forward to sharing at seder tonight.
Five Stars! I’ve been making this for years and it was always such a mess to deal with. Your recipe and tips made it great – quick clean up and not mushy at all. Usually the “toffee” would not get hard enough but I think boiling it the way you suggested made it work much better. So: Thank you!!!!