Toffee Matzo Crack

What Is Matzo Crack?

Matzo crack — essentially chocolate covered matzo — is the most tolerable (and addictive!) way to enjoy matzo. Seriously, people go crazy over this recipe, and for good reason!

It starts with homemade toffee made from butter, sugar, and vanilla extract, which gets poured on top of matzo (or matzah) then baked. Chocolate is melted on top, then the whole tray gets a healthy sprinkle of flaky sea salt.

Once cool, the sheets of chocolate and sea salt covered matzah get broken into small, bite-size pieces. It is the most delicious, sweet and salty, crunchy snack you can imagine! Gluten-free to boot!

What Is Matzo?

Matzo (also sometimes spelled matzah or matza) is an unleavened flatbread that is customary to eat on Passover. It kind of eats like a crispy cracker, only worse. (I’m allowed to say that, right? Since I have suffered through eating it on Passover my whole life?)

Anyway, the point is that matzo is bland and boring on its own, but it serves a purpose. That one week a year when Jewish people refrain from eating chametz or anything leavened, they turn to matzo. Well, we’re here to tell you that matzah can actually be enjoyable. Crazy, we know! Here’s what you need to make the best matzo crack:

Ingredients For Matzo Crack

• Brown sugar – melted with the butter to make a simple homemade toffee
• Unsalted butter – melted with the brown sugar on a stove top, then poured on top of matzo
• Pure vanilla extract – added to the melted brown sugar and butter to add flavor to the homemade toffee sauce
• Matzo – the base for the matzo toffee crack
• Chocolate chips – melted in the oven on top of the baked matzo with toffee sauce, then smoothed out with an offset spatula to form a thick chocolate layer
• Flaky sea salt – sprinkled on top of the freshly baked toffee matzo crack to add SO MUCH FLAVOR!

You’re going to use more salt than you think is appropriate, but trust me, it’s necessary. In fact, go ahead and add another sprinkle.

You’re welcome.

Substitutions For Matzo

Matzo crack is equally delicious when made with saltine crackers. 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.)

But seriously, chocolate and toffee can instantly bring crackers to a whole other level! Don’t forget flaky sea salt!

Chocolate Chips VS Other Baking Chips

We’ve made matzo crack with peanut butter baking chips, and while the texture was not as easy to spread once melted, the flavor was preferred by friends and family to chocolate. We still prefer the classic chocolate covered matzah with sea salt.

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 it is melted.

How Long Will Matzo Crack Keep?

Matzo 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 (seriously, it’s so addictive!), matzo crack will keep for over a week in an airtight container in a refrigerator. Talk about a win!

If you love homemade matzo crack, you will die over this easy almond roca recipe. Why make one dessert when you can have two?!

So there you have it! Matzo crack is crunchy and salty and sweet and the perfect dessert to win over those most skeptical of matzo. It gets a terrible rep, but we promise it’s not all bad!

P.S. If you think your friends and family would not benefit from having chocolate covered matzah in their holiday cookie box this year, you are dead wrong. Wink wink, nudge nudge.

If you make our Matzo Crack recipe, please let me know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

If you’re looking for an additional Passover-friendly dessert, check out my flourless chocolate cake. We serve it every year, and it is foolproof!

For more quick and simple desserts, check out the following recipes:

• Chocolate babka parfaits
• 5 ingredient rosemary shortbread
• No-bake chocolate mousse pie
• Cream puffs with tiramisu cream
• Chocolate chip cookie dough cups

Print Recipe

5 from 10 votes

Toffee Matzo Crack Recipe

Chocolate covered matzo with sea salt — lovingly referred to as matzo crack — is hands down the delicious way to eat matzo! Thin, unleavened crackers are topped with homemade toffee, then covered with melted chocolate and flaky sea salt. Wait till cool, then break into small pieces. Your family will beg for this year round, not just on Passover!

Prep5 mins

Cook20 mins

Total25 mins

Course: Dessert

Cuisine: Jewish

Keyword: chocolate matzo, kosher for passover dessert, matzo, passover dessert

Servings: 12 servings

Calories: 295kcal

Author: Ari Laing

Ingredients

• 4 sheets of matzo fit to cover a baking sheet
• 1 cup (2 sticks) unsalted butter cut into 1" pieces
• 1 cup packed dark brown sugar
• 1 Tbsp pure vanilla extract
• 1 (10 oz) bag semi-sweet chocolate chips
• 1 Tbsp sea salt

Instructions

• Prepare the matzo. Preheat oven to 350 F. Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately 4).
• Make the toffee. Place 1 cup butter and 1 cup brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes, until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from the heat and add 1 Tbsp vanilla extract, then carefully stir to combine.
• Bake the matzo. Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 12-15 minutes. The toffee will look cracked on top.
• Finish with chocolate. Remove baking sheet and pour entire bag of chocolate chips evenly over the top. Bake an additional 3-5 minutes. Spread chocolate in an even layer with an offset spatula. Generously sprinkle sea salt all over the top, cool to room temperature, then refrigerate until hard, about 2 hours. It will look like too much salt, but trust me – it's not! Break matzo into bite-size pieces. Store in refrigerator in an airtight container until needed.

Notes

• Make ahead: yes, matzo crack can be made up to 3 days ahead of time. Will keep in an airtight container in a refrigerator for up to 1 week.
• Can I use something other than chocolate chips? You can, but note that other baking chips (peanut butter, caramel, toffee, white chocolate, etc.) melt differently. They may not spread as easily as regular chocolate chips. Give it a try and see!
• Why so much salt? When you break apart the cooled matzo crack into pieces, a lot of the salt will fall off. Gotta make sure there’s enough left on there when you’re finished!

Nutrition

Calories: 295kcal | Carbohydrates: 31g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 866mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 567IU | Calcium: 25mg | Iron: 1mg

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