Layers of matzah, a toffee-like caramel, semi-sweet or dark chocolate, and an abundance of sea salt. Matzah crack is one treat you will crave every single day.
You asked, and I heard. The demand for matzah crack was so overwhelming that I decided to go ahead and put it up on the blog, even though Passover is long behind us. Which is actually fine because as far as I’m concerned matzah crack should be a year round staple. One bite, and I’m sure you’ll agree.
What exactly is matzah crack?
Matzah crack is the most tolerable (and addictive!) way to enjoy matzah. My recipe begins with a sort of caramel-like toffee made up of butter, sugar, and vanilla extract, which gets poured on top of matzah then baked. Finally, chocolate is melted on top and then dusted generously with kosher salt.
As in more salt than you think is appropriate. But trust me, it’s necessary. In fact, go ahead and add another sprinkle.
Can I substitute something other than matzah?
What are you crazy?!?!
Just kidding, you totally can! For instance,this dessert is equally as delicious and crack-inducing with saltine crackers. Here it’s all about the combination of salty and sweet and crunchy, so really any flavorless thin cracker will work. (Sorry matzah, that’s the reputation you’ve earned.)
What can I use besides chocolate chips?
I recently made matzah crack with peanut butter baking chips, and while the texture was not as easy to spread once melted, the flavor was preferred by our guests. I couldn’t believe it — I’m an avid peanut butter lover and would 10/10 choose it over chocolate, but with matzah crack I’ve gotta stick with the classic chocolate sea salt. Chalk it up to personal preference.
Definitely feel free to experiment with caramel, white chocolate, milk chocolate, or butterscotch chips. Just note that the texture varies from chip to chip, which will influence how easily you can spread the topping after melting.
Can matzah crack be made ahead?
Absolutely! Matzah crack is the best make ahead dessert for Passover or for any special occasion! It holds up remarkably well, and while it’s not likely to last more than a few days because it’s so addictive, it is fine for over a week in your fridge. Talk about a win!
Let’s make matzah crack!
If you make Matzah Crack, please let me know by leaving a review below!
If you’re looking for an additional Passover-friendly dessert, you’ve got to check out my flourless chocolate cake. We serve it every year, and it is foolproof!
- 4 sheets of matzah fit to cover a baking sheet
- 1 stick unsalted butter
- 1 cup dark brown sugar
- 1 Tbsp pure vanilla extract
- 1 package dark or semi-sweet chocolate chips
- 1 heaping Tbsp sea salt
- Preheat oven to 250 F. Line a baking sheet with aluminum foil, then cover with a single layer of matzah (as many pieces as you can fit).
- Place butter and sugar in a sauce pan over medium-high heat and let sit undisturbed until completely melted and bubbling a lot. Remove from heat and add vanilla extract, then carefully swirl to combine.
- Pour caramel and sugar mixture on top of matzah and quickly spread with an offset spatula, trying your best to coat all matzah. Bake for 25 minutes.
- Remove baking sheet and pour entire bag of chocolate chips on top. Bake an additional 3 minutes. Spread chocolate in an even layer with an offset spatula.
- Generously sprinkle sea salt all over the top, then refrigerate until hard, about 2 hours. Break into pieces. Store in refrigerator until needed.