Chocolate Toffee Matzo Crack
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jenn, could I use chopped walnuts in place of pecans?
Definitely!
Can I overnight this to my kids?? Is it ok to be without refrigeration for 24 hours?
Hi Karen, It won’t go bad in the mail, but depending on the temperature, it may melt a little. If you’re overnighting it, it should be fine. Hope they enjoy!
THANK YOU SO MUCH!!! So excited for them to have it!! Chag Sameach!
Chag Sameach!
Oh my god! Fabulous, dangerous!
This looks yummy! I had the saltine version years ago but since I now have celiac I can’t make them. Fortunately there are gluten free matzos available around Passover so I look forward to making this then. I love all the ideas for add-ons! Thanks
Insanely good! Everyone loves it.
Forget about the calories!!!
Thank you for this wonderful recipe! First batch did not bake the toffee long enough and it ended up being chewy as opposed to crunchy. Still very yummy – just have to keep it in the freezer so that it does not get too soft. Second batch baked for almost 15 minutes (I guess perhaps I need to check my oven’s temperature …), instead of using pecans, found some leftover chopped toasted hazelnuts and scattered a mixture of toasted hazelnut and almonds over the chocolate. Used salted matzo and salted butter and ended up not using the fleur de sel as planned.
As to all the “shards” generated from cutting it up – they make great ice-cream topping! 🙂
Thank you again for sharing this recipe!
This recipe looks great. I want to make it. For the part of the recipe where you bake the matzo/toffee- what temperature should you set the oven at?
Hi Carol, The oven should be set to 350°F/180°C. Hope you enjoy!
Getting ready to make your Matzo Crack and wondering how large a baking sheet to use.
Would a 9 X 13 Pyrex work or would the aluminum baking sheet work better?
This looks amazing … I’m sure our company will devour it. Happy Holidays!
~ Julie ~
Hi Julie, I use a 13×18-inch baking sheet. Hope that helps!
I made a mistake and only used one stick of butter but it seems to have worked anyway. It’s in the refrigerator so will know soon. Fortunately there is time to remake if needed.
Could you use graham wafers on the bottom instead?
Hi Kelly, I haven’t tried this with graham crackers. The finished product may not be quite as crunchy, but I think it will work. Please LMK how it turns out if you try it!
Hi Jenn,
You can make this with graham crackers and with Saltine crackers. They all come out amazing.
Laura V
P.S . I have tried a lot of your recipes and they are delicious!
Easy and quick to make. Haven’t eaten it yet. And no danger of being too healthy!
Forget Passover!, my Mother, Aunt & Uncle have repeatedly asked me to make this for them ahead of their card-playing Friday nights. 😄 My Uncle recently called me the next day overjoyed with happiness, laughing as he spoke, of how wonderful this treat is! He said “you’ve really outdone yourself!” after I made this recipe + your chocolate marbled banana bread. I’m grateful to have stumbled upon your site and have since made several recipes shown here. Thank you Jenn for sharing your talent with the masses. You bring joy to so many households and make it easy for someone like me – who never really cooked much – to be highly successful!
I made some homemade matzoh yesterday and made a batch of this with that matzoh. Yummy! I made a whole sheet pan full and after eating a piece I knew I had better give most of it away! I soon regretted giving most of it away so I’m making another batch right now! Delicious recipe!
Mine is in fridge just cooling. I have an abundance of matzoh and chocolate. Butter is expensive… Can this be modified with margarine even a mix with shortening? I also have a bunch of that.
Just trying my options
Unfortunately, I don’t think it will work with margarine or shortening — sorry!
This is delicious and truly hard to stop eating! It was easy to make and came out great. Thanks for another wonderful recipe.