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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Toffee Matzo Crack

Posted by: ari | well seasoned

Layers of matzo, a toffee-like caramel, semi-sweet or dark chocolate, and an abundance of sea salt make up this highly addictive matzo crack. In our 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!

recipe +-

Posted by: ari | well seasoned
salted chocolate matzo crack
Print Recipe
5 from 2 votes

Toffee Matzo Crack

Matzo crack, a toffee-like coated matzo with dark chocolate and sea salt, is a totally addictive treat!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Jewish
Keyword: chocolate matzah, chocolate matzo, kosher for passover dessert, matzo, matzo crack, passover dessert, toffee matzo
Servings: 12 servings
Calories: 295kcal
Author: ari | well seasoned


  • 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.
    melted toffee spread on top of matzo crackers on a baking sheet
  • 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.
    matzo crack with melted chocolate and flaky sea salt


  • 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!


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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!