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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Have you tried it with unsalted matzoh? I have boxes of that so wanted to use it but am wondering if the recipe needs the extra salt.
Hi Bonnie, it should be fine; you can just add a pinch more salt at the end.
My husband is Jewish, my kids are half Jewish, and after making and eating these I may just convert! These are delicious and will definitely be a new tradition to begin the Passover season. Thank you, Jenn!
What a great recipe! I must admit, I was a bit skeptical about using crackers as a crust, but I should have remembered whose recipe I was reading. The toffee is phenomenal! Easy to make, and delicious to eat.
I did wonder however, would it work if I were to substitute the crackers for the crust recipe listed on the Pecan Shortbread Squares? Either way, it’s still quite a tasty treat 🙂
Hi Aminah, So glad you enjoyed! That could work, although not sure the crust would be sturdy enough to support all of the filling.
They certainly are delicious. I took a few into work and everyone is addicted!
This tastes wonderful. Every recipe I’ve made from your website is delicious!.
I’ve also made this with white chocolate! I follow this recipe through the oven part, then freeze the matzo and toffee for 15 minutes. Then I melt white chocolate chips or, preferably Ghiradelli melting disks, and spread it on top of the frozen toffee. Then I refreeze it for another 15 minutes. The white chocolate toffee is amazing!
Oops…forgot to mention…if you use white chocolate chips, you will need to add a small amount (sorry I don’t measure but it’s between a teaspoon and a tablespoon, of vegetable oil to smooth it out.
I could only get the unsalted matzo which many recipes like this use. However, I want that sweet salty combo like your recipe calls for. I’m wondering if just the sea salt finish will cut it or if I should make sure one of the sticks of butter is salted. Thoughts?
Salted butter is a great idea. You may still need a little extra salt at the end but should come out just fine.
Thank you! I’ll try it!
Just made this with the unsalted matzo and used one stick salted butter and one unsalted. I added the 1/2 tsp salt as per your recipe at the end. More than half was eaten in my household before dinner was ready! I had to hide the rest so I could bring to a party tomorrow which was why I made the crack in the first place!
I’ve made this and love it. I’m wondering if it can be made in advance and frozen. Thanks.
Hi Joanna, Yes, no problem to make ahead and freeze.
Has anyone used phyllo dough instead of crackers?
I love this stuff! Now I know there is another way…. matzo! I like the bigger sheets matzo come in. I will definitly look forward to trying this method. Thanks!