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 no photo to post as the matza toffee wasn’t around long enough! I shared the first batch with my daughter and son-in-law who DID NOT share it with their own kids! Am about to make more of this delicious recipe. What base would you suggest for a non-Pesach version and should be kosher; what are saltines? Anyhow, thank you so much for this, definitely a huge hit.
So glad you liked this (and your comments made me laugh)! Saltines are a light square cracker that is lightly salted.
I had to use odds and ends I had available, without brown sugar, but instead with cane sugar and truvia mix and I added some splashes of maple syrup to make it look like toffee I guess. I used wax paper instead of parchment paper because I never have that in the house. Big mistake! Do not use wax paper with sticky substances, and probably don’t use syrup either. I’m such an idiot and made a huge mess! Anyway the good bits, that I could peel off without residual wax, were delicious! Next time I would get actual brown sugar to do this right.
Made this yesterday for Passover last night. I made it with Miyokos dairy-free butter, and Enjoy Life vegan chocolate chips. The matzah was even gluten-free!! Suffice it to say, my family (all of them VERY opinionated, discerning dessert-eaters), LOVED it. My brother couldn’t stop eating it and made me swear I’d never bring it to his house again. It is truly one of the best desserts EVER. Two tips: Watch it carefully in the oven. If the parchment isn’t completely covered with matzah and toffee, it can easily burn. Also, if you eat a bite of this and then a bite of popcorn… Heaven. Although it’s heaven on its own. And toasting the pecans is a must. The end.
Yay! I’ve been scanning the comments to see if I could substitute Miyokos for the butter – so thanks for mentioning it. 🙂
Thank you for this. I jus made it and still have to cut it up. Will post a pic.
Made it and it came out great!! One of the best Matzah recipes, thank you!! I tagged you on instagram, I’m @hamatconfoodtips Trying to figure out how to add the pic!
made four batches today..it is great…i read the reviews and kept seeing parchment paper but didn’t see in the recipe..can you instruct me where the parchment goes… i did end up having issues with the bottom of the matzah sticking to the foil. thanks,amy
Hi Amy, Glad you like it! In the first paragraph, it indicates that you should line a rimmed baking sheet with heavy duty aluminum foil and then top with a sheet of parchment paper. Hope that clarifies!
Hi, I don’t know if anyone will see this but as a black thumb cook so-to-speak (nothing ever comes out right) I’m hopeful for some advice ASAP, before I cook it tomorrow evening.
I planned to use kosher salt as I don’t like sea salt, however one reviewer emphasized that you MUST use sea salt only. HAS ANYONE ACTUALLY USED KOSHER SALT FOR THIS RECIPE? Also, I’m assuming some of the toffee and chocolate ends up underneath the matzohs. Am I right and if so, is there a way to avoid this (praying it doesn’t stick to the parchment like several people have said has happened to them)? Thanks!
Hi Dianne, Either kosher or sea salt will work here equally well. And a little bit of the toffee and chocolate can end up under the matzo but you shouldn’t have a problem with it sticking to the parchment. Hope you enjoy!
Hi Jenn,
I think I fixed it. I used a finer brown sugar ( I previously used vons/safeway organic) and I let the chips melt longer and I used a small butter knife to spread the chocolate around.
Much better!!!! Awesome recipe !!!!!
Hi Jenn
Just to follow up…. I’m going to make again today. I think the brown sugar I used was too coarse. I’m also going to let the chips melt a little longer and lightly spread so the toffee and chocolate don’t mix together.
Ill see how it goes …..
Debbie
Hope you have better luck this time!
Hi there – this is the first time I’ve tried making this myself, although I have eaten it many times. The recipe is pretty easy. I used KFP chocolate, though, so it didn’t melt as smoothly as in the photos 🙁 Next time, Cadbury (I’m in Australia so Ghiradelli isn’t as common here). I also think I didn’t cook the toffee long enough because it wasn’t very thick when I was spreading it, and my matzos were a little curved, which didn’t help. I’ll have to try again – woe is me! 😀
Hi Chef Goddess Jenn
You are my go to for almost everything I make.
You are far and away the best cooking/recipe source ever!
I just made the matzoh crack, but my chocolate does not look as smooth as yours.
It’s a little grainy looking.
I suspect I did not cook my toffee long enough. Thoughts?
Many thanks!
LOL – so glad you like the recipes! 🙂
Based on what you’re describing, I don’t think it was the toffee. What is the chocolate completely melted? What type of chocolate did you use?
I had this come up too – nestle chocolate (all that was left in s/s). It wasn’t melted enough. I put the pan with the chips back in the hot oven (off) for 2 minutes and it made all the difference for the extra chocolate melting! Super smooth after that.
For the 2nd batch I used 1 stick of salted and 1 stick unsalted butter which also set off the toffee sweetness.
Your recipe for the matzo crack is fantastic thanks. please can you tell me how to store it – just in a sealed container or in the fridge? thanks
Hi Vera, You can store it in an airtight container at room temperature. (And glad you like it!)
Don’t know anything about matzo or where to get it??
Hi Barbara, Most major grocery stores should carry it. You may find it in the ethnic section or Passover section if they have one.