Toffee Matzo Crack
Allow me to introduce you to matzo crack. Layers of matzo, a toffee-like caramel, semi-sweet or dark chocolate, and an abundance of sea salt. In my family’s opinion, this is the most acceptable way to eat matzo (followed closely by matzo brei). You’ll want this year round, not just on Passover!
What is matzo crack and how do you make it?
Matzo crack is the most tolerable (and addictive!) way to enjoy matzo. This recipe begins with homemade toffee made from butter, sugar, and vanilla extract, which gets poured on top of matzo then baked. Chocolate is melted on top, then the whole tray gets a healthy sprinkle of flaky sea salt.
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.
Can I substitute something other than matzo?
What are you crazy?!?!
Just kidding, you totally can! The recipe 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 matzo, that’s the reputation you’ve earned.)
What can I use besides chocolate chips?
I’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. I couldn’t believe it — I’m an avid peanut butter lover and would 10/10 choose it over chocolate, but with matzo crack I’ve gotta stick with the classic chocolate 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 melting.
Can matzo crack be made ahead?
YES! 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 (it’s so addictive!), it is fine for over a week in an airtight container in your refrigerator. Talk about a win!
If you make Matzo Crack, please let me know by leaving a review and rating 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!
This was originally posted in May 2019 and has since been updated with tips and tricks that will make it easier for you to recreate at home.
Toffee Matzo Crack
- 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
- 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).
- Place butter and 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 over medium heat until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from heat and add vanilla extract, then carefully stir to combine.
- Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 15 minutes.
- Remove baking sheet and pour entire bag of chocolate chips on 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, 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.
- 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!