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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Greetings from the UK! Matza Crack – this is the 2nd Pesach I have made this, and my kids insist that it is payment for entry to the Seder meal! I passed this recipe around my friends last year and you are famous in North West London (and beyond). It certainly lives up to its name and had me eating up the crumbs as I cut the squares
Hi Jenn, First thank you for all of your recipes…you rock, therefore I rock when I make them.
I would like to know if you have ever made the crack with egg matzoh? If not, do you think it would work or do you think it it would be too “soft” for this recipe?
Hi Marsha, I haven’t tried it so I can’t say for sure, but I think it would be fine. Enjoy!
I have made it with egg matzah and it definitely gets a little soft after a day or two.
Hi Jenn! I have made something similar for years and always have issues getting the toffee hard (that one used white sugar and a 15 minute boil time). I saw your recipe and was super excited- everything on your site is superb. I made this this morning and it is still chewy! I had it in the fridge for maybe two hours now. I broke it up into pieces and am freezing it. So what do you think I’m doing wrong? Not a hot enough or long enough boil? Maybe a few minutes more in the oven? I would love some advice before the kids all come home next week, as toffee is one of their favorites. The salt, oooh my. Even with my toffee being chewy that threw it over the edge of amazing.
Hi Heather, It sounds like you didn’t boil it quite long enough so next time, I’d let it go a little longer on the stove. Glad you like it despite the chewy texture!
After following the directions the butter separated from the sugar two times and was completely ruined. Maybe add a video or check your recipe.
Hi Niko, I’m sorry you had a problem with this! Did you use margarine or a butter alternative?
I think putting it the oven ruined the toffee. It sank into the matzah and the layer was kind of ruined. Has anyone skipped the oven step?
I am definitely going to make this for our office holiday party this Friday. Question: Do you think candied pecans (I have them in the cupboard) would work?
Sure (it will make it even more decadent)!
Jenn, you are my go to when I want a fabulous recipe that always turns out💕. I’m making these today and was wondering how long (if I keep them hidden from the masses…or just myself 🤣) they will keep.
LOL! I think it will last nicely in the fridge for about a week. You can also freeze it for up to 3 months.
I forgot to ask what size rimmed sheet pan should I use!?😬
Hi Wendy, You’ll need an 18 x 13 inch pan (the size that’s typically used for baking cookies). 🙂
Greetings from the UK! Matza Crack – this is the 2nd Pesach I have made this, and my kids insist that it is payment for entry to the Seder meal! I passed this recipe around my friends last year and you are famous in North West London (and beyond). It certainly lives up to its name and had me eating up the crumbs as I cut the squares
Great recipe! I made these yesterday and they came out perfect. Since they taste so good (for-portion-control) I cut them into finger slices! I had almonds on hand, so I used them here.
Thanks, Sc
Made it. Loved it. Everyone wanted the recipe!!! Thank you
This works very well with Yehuda Gluten Free Matzos. They are very crisp and slightly sweet and very delicious in this recipe. No other change is necessary since the rest the ingredients are gluten free though if you have celiac people in you group Nestle tollhouse allergy free morsels chocolate chips are certified GF and so are some other, but not all, brands.
OMG! To die for!
I just cut them apart.
Especially do not forgo the salt!
I add a package of Heath toffee (not the one that is chocolate covered) right after it comes out of oven. I then sprinkle the choc chips and then spread it out as chocolate melts. BTW, an offset spatula does a wonderful job of spreading the toffee and chocolate.