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Matzo Crack

This matzo crack is sheets of matzo crackers topped with a homemade toffee and melted chocolate. A quick and easy Passover dessert that always gets rave reviews!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 15 servings
Calories: 368 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 sheets unsalted matzo
  • 2 sticks salted butter (1 cup)
  • 1 cup packed brown sugar
  • 2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle chocolate chips do not work well in this recipe.
  • ¾ cup Chopped Pecans or 1/2 cup white chocolate chips melted
  • ½ teaspoon Coarse or flaky sea salt
  • cooking spray

Instructions

    Cup of Yum
  1. Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicon baking mat.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
  5. Pour the brown sugar mixture over the matzo and spread with a spatula to coat.
  6. Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
  7. 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.
  8. Place the pecans on top of the chocolate, then sprinkle the salt over the top.
  9. 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.
  10. 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

  • Matzo crack can be made up to 5 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
  • Nestle (Toll House) chocolate chips do not work well in this recipe, as they do not melt smoothly. I recommend using Guittard or Ghirardelli for the best results.

Nutrition Information

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%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 368

% 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.