Matzo Crack with Caramel, Chocolate and Nuts
User Reviews
5
Matzo Crack with Caramel, Chocolate and Nuts
Description
This recipe begins by covering a baking sheet with parchment and lining it with matzo sheets, breaking some to fit the pan fully. A mixture of butter and dark brown sugar is melted in a saucepan and boiled for a few minutes until thick and foamy, the hallmark of the caramel toffee stage.
The caramel is immediately poured over the matzo, spread evenly, and baked at 350°F for about 15 minutes, producing a golden, bubbling toffee layer infused into the matzo crackers. After removing from the oven, semisweet chocolate chips are sprinkled on top while hot, melting them into a smooth layer. Additional toppings like shredded coconut, nuts, pretzels, or sea salt add textural and flavor variation.
The end result is a sweet, crunchy bar with layers of crisp matzo, buttery caramel, velvety chocolate, and crunchy finishing touches. It's a treat suitable for holiday occasions or anytime a sweet, textured snack is desired.
Ingredients
- 5 matzo sheets
- 1 cup unsalted butter 1 stick, can substitute non-dairy margarine
- 1 cup dark brown sugar packed
- 1 cup semisweet chocolate chips
- 1 teaspoon vegetable oil can substitute coconut oil
- 1 teaspoon salt optional, sea salt
- Sprinkles shredded coconut, chopped nuts, pretzels, sea salt or other toppings, multi-colored
Instructions
- Preheat oven to 350F/125C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a tinfoil.
- Cover baking sheet with one layer of matzo sheets. You will need to break some matzah sheets into smaller pieces in order to completely cover the pan.
- In a saucepan set to medium heat, melt butter and brown sugar, stirring constantly. Once mixture comes to a boil, allow to cook for 3 more minutes, until foamy, thick and mixture pulls away from the sides of the pan. Remove from stovetop.
- Pour the butter and sugar mixture over the matzo sheets. Spread it with spatula to ensure it gets everywhere in an even layer.
- Bake toffee-covered matzo in 350F oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Reduce heat to 325 if it’s browning around the edges.
- After 15 minutes, once the butter and sugar mixture have bubbled up and are golden brown, remove baking sheet from the oven. Sprinkle chocolate chips over toffee mixture immediately. Let sit for 5 minutes to melt. Once melted, spread chocolate chips evenly with a spatula over the toffee mixture.
- Top with coloured sprinkles, nuts or toppings of your choice. Allow to cool and harden for about 2 hours. Break into pieces and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 203mg | 8% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 480IU | 10% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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