Matzo Crack
User Reviews
5
Matzo Crack
Description
Matzo Crack delivers a crunchy base of unsalted matzo coated in a hot mixture of butter and brown sugar that is boiled briefly to create a thick caramelized layer. This toffee-like candy is baked just until bubbling to ensure the coating sets properly. Semisweet chocolate chips are melted over the warm caramel layer, then evenly spread to create a creamy top layer. Pecans add a nutty crunch, while coarse sea salt sprinkles enhance the flavor by providing a subtle contrast to the sweetness. The option to swirl in white chocolate introduces a marbled visual effect and added flavor.
The texture is a mix of crisp matzo, firm but brittle caramelized sugar, and smooth chocolate topping, accented by crunchy nuts and a mild salt finish. This layered dessert can be broken into pieces for easy serving, making it ideal as an indulgent snack or during holiday gatherings.
Matzo Crack can be prepared days ahead and stored in the refrigerator, which helps it hold its crispness and prevents the chocolate from melting. Using quality chocolate like Guittard or Ghirardelli ensures a smooth melting texture as certain brands like Nestle may not melt well for this recipe.
Ingredients
- 6 heets matzo unsalted
- 2 ticks butter 1 cup, salted
- 1 cup brown sugar packed
- 2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle chocolate chips do not work well in this recipe.
- ¾ cup pecans or 1/2 cup white chocolate chips melted, chopped
- ½ teaspoon sea salt coarse or flaky
- cooking spray
Instructions
- Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicon baking mat.
- Preheat the oven to 400 degrees F.
- Place the matzo in a single layer on the baking sheet. You may need to break it into smaller pieces to fit across the sheet pan.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the matzo and spread with a spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
- Place the pecans on top of the chocolate, then sprinkle the salt over the top.
- If you're using white chocolate as your topping, drop it in spoonfuls on top and use a skewer to swirl it into the dark chocolate for a marbled effect.
- Let the toffee sit until completely cool, either at room temperature or you can refrigerate it for 30 minutes. Cut into pieces and serve.
Notes
- This treat can be made up to five days in advance and stored refrigerated to keep its crisp texture.
- Preferred chocolate brands are Guittard or Ghirardelli for smooth melting; Nestle chips do not melt optimally here.
- Coarse or flaky sea salt enhances the contrast to the sweet caramel and chocolate layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 32mg | 11% |
| Sodium | 175mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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