My First Taste of Matzo Crack
My friend Sarah brought this to our Passover meal years ago. I took one bite. My eyes got very wide. I had to have the recipe right away. I still laugh at that moment.
This is the easiest Passover dessert. It turns simple matzo into magic. You get crunchy toffee, sweet chocolate, and salty nuts. It is truly an addictive matzo treat. What was the last treat that surprised you this much?
Why This Simple Recipe Works
This matters because it brings everyone joy. The holidays can feel strict with rules. A fun Pesach dessert like this reminds us to celebrate. It is a homemade matzo crack that feels like a gift.
It also matters because it is so easy. You do not need to be a baker. If you can boil butter and sugar, you can do this. You just pour and spread. The oven does the rest.
Making Your Chocolate Matzo
First, line your pan well. The toffee is sticky. This tip saves you from a big cleanup. Then lay out your matzo to cover the pan. You can break pieces to fit.
Now, make the toffee. Melt butter and brown sugar together. Stir until it boils and gets foamy. Doesn’t that smell amazing? Pour it over the matzo right away. Spread it fast before it sets.
The Fun Part: Toppings!
Bake it for ten minutes. The toffee will bubble. Take it out and cover it with chocolate chips. Watch them melt. Then spread the chocolate like frosting.
Here is your chance to be creative. I love chopped pecans and a little sea salt. But you can use any nut or even dried fruit. What topping would you try on your matzo with toffee and chocolate?
A Little Secret & A Tip
*Fun fact:* This is sometimes called “Passover Crack” because it is so hard to stop eating! The name makes me smile every time.
After adding toppings, chill it until firm. But do not leave it in the fridge overnight. It gets too hard to cut. Break it into pieces once the chocolate is set. Store it in the fridge in a tin.
More Than Just a Snack
This matzo toffee is a wonderful gluten free Passover snack. It is perfect for anyone who needs that. But really, it is for everyone at the table. It starts conversations and creates smiles.
I love to pack pieces in little bags for guests to take home. Do you have a special treat you like to share after a holiday meal? Tell me about it. Making food for others is a simple, beautiful thing.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Regular matzos | 4-5 | |
| Unsalted butter | 2 sticks (1 cup) | |
| Dark brown sugar | 1 cup | Firmly packed |
| Semi-sweet or dark chocolate chips | 1 (12-ounce) bag | |
| Pecans | 1 cup | Chopped |
| Sea salt or kosher salt | Sprinkled as desired | For topping |
Instructions
Step 1: First, warm your oven to 350°F. Line a big pan with foil and parchment paper. Lay your matzos down to cover the pan. You might need to break some to fit. I always think this part is like a tasty puzzle. This easy Passover recipe starts with a good foundation.
Step 2: Now, make the magical matzo toffee. Melt butter and brown sugar in a pot. Stir it until it boils and gets foamy. (Use a whisk so it doesn’t burn!) Pour this hot toffee over the matzos. Spread it fast with a spatula. Doesn’t that smell amazing already?
Step 3: Bake your pan for about 10 minutes. The toffee will bubble happily. Take it out and cover it with chocolate chips. Let them melt for a few minutes. Then spread that chocolate into a smooth layer. You’ve made chocolate matzo! What’s your favorite type of chocolate chip? Share below!
Step 4: Sprinkle on your chopped pecans and a little sea salt. This makes it a perfect Pesach dessert. Pop the whole pan into the fridge. Let it get firm for 45 minutes. (Don’t leave it overnight or it’s too hard to cut!) Waiting is the hardest part for this addictive matzo treat.
Step 5: Finally, lift your homemade matzo crack from the pan. Place it on a big cutting board. Use a sharp knife to cut it into squares. I still laugh at how quickly these disappear. Store them in the fridge in a sealed container. This gluten free Passover snack is ready to share!
Creative Twists
Swap chocolate for white chocolate and sprinkle dried cranberries. Use pretzels or gluten-free crackers instead of matzo for a different crunch. Drizzle finished squares with a little caramel sauce for extra sweetness. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this matzo with toffee and chocolate on a big platter. It’s a wonderful Passover dessert all on its own. For a fancy touch, add a small bowl of fresh berries on the side. The tart fruit is lovely with the sweet toffee. You could also pack a few squares for a sweet picnic treat. Which would you choose tonight?
Keeping Your Matzo Crack Perfectly Delicious
Let’s talk about storing this addictive matzo treat. It loves the cold. Once cut, keep it in an airtight container in the fridge. This keeps the chocolate firm and snappy. You can also freeze it for a month. Just layer pieces with parchment paper in a container.
I remember my first batch of this homemade matzo crack. I left it out overnight. The chocolate got soft and sticky. What a mess! Now I always chill it right away. Batch cooking is a wonderful trick. Make a double batch before your holiday gathering. It saves you time and stress later.
This matters because good storage keeps your Pesach dessert perfect. You want every bite to be a joy. It also means you can make this easy Passover recipe ahead. You can relax and enjoy your guests. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Toffee Troubles
Even grandmas have kitchen hiccups. Here are three common ones. First, the toffee might separate. This happens if you stop stirring. Just keep whisking from start to finish. Second, your chocolate might not melt well. Let it sit on the hot toffee for five full minutes.
I once sprinkled nuts too early. The chocolate was still wet. They all slid right off! Now I wait for the chocolate to set a bit. Third, the matzo can get soggy. Always use a rimmed baking sheet. It contains the hot toffee perfectly.
Fixing these issues builds your confidence. You learn how ingredients work together. It also ensures amazing flavor and texture in your chocolate matzo. Every piece will be just right. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make matzo toffee?
You make this easy Passover recipe by boiling butter and sugar into toffee. Pour it over matzos on a lined pan. Bake it briefly until bubbly. Top it with chocolate chips so they melt. Spread the chocolate, add toppings, and chill. The result is an addictive matzo treat called Matzo Crack. It is a classic Passover dessert everyone loves.
Matzo toffee recipe without nuts?
You can easily make this homemade matzo crack without nuts. Simply leave them out. The recipe will still be delicious. You could add a sprinkle of extra sea salt instead. Or use other toppings like dried coconut or crushed pretzels. Your matzo with toffee and chocolate will still be perfect. It becomes a great gluten free Passover snack for people with allergies.
Best chocolate for matzo toffee?
I recommend semi-sweet or dark chocolate chips. They balance the sweet toffee nicely. A 12-ounce bag is perfect for this Pesach dessert. You can use a good quality baking bar too. Chop it up into small pieces. The chocolate melts smoothly over the hot matzo. This creates the perfect chocolate matzo layer. It makes the treat so satisfying.
Can matzo toffee be made ahead?
Yes, this is a wonderful make-ahead Passover dessert. You should make it one or two days before you need it. Store the finished Matzo Crack in the fridge. Keep it in an airtight container. This keeps it fresh and crisp. It is a fantastic time-saver for your holiday meal. Your addictive matzo treat will be ready for guests.
How to store matzo toffee?
Store your matzo toffee in the refrigerator. Use an airtight container. This keeps the chocolate firm. It also prevents the treat from getting sticky. You can layer pieces with parchment paper. This homemade matzo crack can stay good for up to a week. For longer storage, freeze it for a month. It’s a handy gluten free Passover snack to have ready.
Why is my matzo toffee chewy?
Chewy matzo toffee often means the toffee did not cook long enough. You must let the butter and sugar mixture boil properly. Cook until it is foamy and thickened. Another reason is not baking it after pouring. The oven step is crucial. It sets the toffee onto the matzo. This ensures your chocolate matzo has a satisfying snap, not a chew.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this Matzo Crack as much as I do. It brings such joy to the table. *Fun fact: The “crack” nickname comes from how addictive it is!* Everyone always wants just one more piece. It truly is the perfect homemade matzo crack for your celebration.
I would love to hear about your baking adventure. Have you tried this recipe? Tell me all about it in the comments below. Share your stories and your own little twists. Cooking is all about sharing the love, one sweet bite at a time.
Happy cooking!
—Elena Rutherford
Crispy Matzo Toffee Candy
Description
This irresistible Matzo Crack features a crispy matzo base topped with a layer of rich toffee, melted chocolate, and crunchy pecans for the perfect sweet and salty treat.
Ingredients
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil, letting it go over the edges, then top with parchment paper.
- Arrange whole matzos on the prepared sheet, cutting them as necessary to fill the entire pan in a single layer.
- In a medium saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. Continue cooking and stirring until it becomes foamy and thickened. Immediately pour the hot toffee over the matzos and spread it evenly with an offset spatula.
- Bake for about 10 minutes, or until the toffee is bubbling all over. Remove from the oven and immediately scatter the chocolate chips evenly over the hot toffee. Let sit for 3-5 minutes to soften, then spread the melted chocolate evenly with an offset spatula. Sprinkle with chopped pecans and sea salt.
- Refrigerate until the chocolate is firm, about 45 minutes. Do not leave it in the refrigerator overnight or it will be difficult to cut.
- Lift the foil to transfer the matzo crack to a large cutting board. Using a large sharp knife, cut into approximately 2-inch squares. Store in an airtight container in the refrigerator until ready to serve.
Notes
- For best results, use a serrated knife to cut the candy. You can substitute other nuts like almonds or walnuts for the pecans. Store in the refrigerator to keep the chocolate firm.