Matzo Toffee sprinkled with chocolate chips is an irresistible sweet and salty dessert, perfect for Passover. Homemade toffee is spread over matzo crackers and topped with mini chocolate chips and flaky sea salt. It's an easy dessert that’s only five ingredients!
Matzo crack, also known as matzo bark or matzo toffee, is a one of the most popular Passover desserts. Adults and kids alike love this crunchy matzo candy with layers of homemade caramel and chocolate.
Once you open a box of matzo to make matzo crack, you can start making all the perennial favorite Passover dishes that use matzo. Matzo Lasagna can be made ahead and kept in the freezer. Also, matzo makes a great base for a quick, easy meal like Matzo Pizza or these six ideas for matzo toppings.
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Why You'll Love This Recipe
- Matzo crack has an irresistible sweet and salty combination.
- It’s easy to make; no need for a candy thermometer.
- It’s a classic Passover dessert and crowd pleaser for good reason.
- The toppings are customizable.
- Only 5 ingredients!
Dana's note
I first learned how to make matzo crack when my kids were in nursery school. The school passed out the recipe every Passover. My kids and I have been making it ever since. The original recipe comes from Marcy Goldman of Better Baking, and there are many copycat recipes out there.
Over time I have adapted the recipe and come up with my own version. I find that most of the other recipes overcook the toffee which results in a bumpy, dull surface. It still tastes fine but is much less attractive. So I have reduced the cooking times to prevent this problem.
Another change I made is to use mini chocolate chips and to keep them whole. They look so cute, and it's less steps when you don't have to put the tray back in the oven a second time or spread the chips into a flat layer.
I also reduced the size of the recipe. I find that making one large baking sheet of matzo toffee is enough for my family because this is one of many Passover desserts that we make. If you need a larger batch, the recipe can be doubled.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Matzo - Any brand of matzo works well like Yehuda, Manischewitz, or Streit’s. I prefer using a plain unsalted matzo, but you can use what you have.
- Butter - I use unsalted, but you can use salted if that’s what you have. I haven’t made matzo toffee with margarine, but I heard from readers that it can be made with Miyokos dairy-free butter and that Fleischmann's unsalted margarine produces a thinner toffee.
- Brown sugar - Be sure to tightly pack the brown sugar when you measure to yield the proper amount and consistency of toffee. Dark brown sugar makes a darker colored and more attractive toffee, but light brown sugar works too.
- Mini chocolate chips - The mini size looks best if you’re going to keep the chips whole. Also, mini chips melt and spread more easily if you want to smooth out the chocolate. I like the Enjoy Life brand, which is dairy free.
- Finishing salt - Flaky salts like Fleur de Sel or Maldon are the perfect finishing touch on these toffee crackers. The finishing salt creates a sweet and salty combination that takes the candy to the next level. However, if you use salted matzo or salted butter, leave out the salt topping.
- Optional - Add white chocolate chips or peanut butter baking chips to make different flavor varieties. Depending on your observance of Passover, peanut butter may or may not be kosher for Passover.
Variations
This recipe is customizable. Other ingredients can be sprinkled either along side mini chocolate chips or on top of smoothed chocolate. Other great toppings include chopped nuts like pecan or pistachio, chopped dried fruit, and crushed potato chips.
Leave the chocolate chips whole, or swirl them with an offset spatula while they are hot. Use chocolate chips alone, or add in peanut butter baking chips or white chocolate chips.
In addition to regular matzo, this candy can be made gluten free matzo. When it's not Passover, saltine crackers or graham crackers can be used as the base instead of matzo.
Step by Step Photos
See the recipe card below for complete directions.
Step 1: Prepare
Preheat the oven to 350°F (177°C). Line a sheet pan with foil and arrange a single layer of matzo sheets. Break a couple matzos to fill the pan.
Step 2: Toffee Sauce
Melt butter and sugar over medium heat in a small pot, stirring constantly. Boil for 2 minutes, then remove from heat.
Step 3: Pour & Bake
Pour sauce immediately over the matzos, and spread into a thin layer, then bake in the oven for about 6 to 7 minutes.
Step 4: Toppings
Immediately sprinkle chocolate chips and finishing salt over the toffee so they will stick.
Step 5: Chill & Cut
Chill the matzo toffee until everything is set, then cut into pieces and enjoy!
How to make the swirled two color variation
At Step 4, when the matzo comes out of the oven, immediately sprinkle 2 colors of chips- like chocolate chips and peanut butter (or white) chips. Give it a minute for the chips to melt.
While it is still hot, use an offset spatula with a swirling motion to spread and flatten the chips in a swirly design. If the chips do not melt well enough, place the tray back in the oven for a minute or two, and try again.
Top Tips
- The caramel is more likely to stay smooth and shiny if it dries at room temperature. If you don’t have the time, place the tray in the freezer or refrigerator.
- This recipe can easily be doubled to make a bigger batch.
- If adding additional toppings like nuts or dried fruit, add them to the melted chocolate right away so they stick.
When to Serve Matzo Toffee
I like to serve matzoh crack as a part of a Passover seder dessert spread. Any leftovers are enjoyed throughout the week. I’ll also warn you that matzo crack is so enticing that it’s easy to eat the whole container before Passover even starts, so freeze it or hide it on a high shelf. Otherwise, it could be gone before the company arrives!
Make an extra batch, and divide them into little cellophane gift bags for your guests to take home. It’s a thoughtful touch that is sure to please your guests.
Matzo candy is a Passover specialty, but it's so good, so why not enjoy it any time of year? Some matzo crack fans like to make this dessert as a part of their December holiday baking.
Recipe FAQs
Keeps at room temperature for up to 1 week.
Matzo toffee crack can be frozen for up to 1 month. Leave on the counter to come to room temperature before serving.
Make this matzo toffee up to a few days ahead. It stores well at room temperature in an airtight container.
Made from matzo, a Jewish flatbread similar to crackers, this treat is nicknamed "crack" because it's incredibly hard to resist. Matzo crack is the Jewish version of crack candy (or Christmas crack), which is typically made with saltines.
More Passover Dessert Recipes
Passover desserts are usually made with flour alternatives or matzo meal. One of my favorites is this Almost Flourless Chocolate Cake. Be sure to substitute the flour in the recipe with matzo meal, which is undetectable in this divine cake.
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Recipe
Toffee and Chocolate Matzo Crack Recipe
Ingredients
- 4 sheets matzo
- 1 stick unsalted butter equals ½ cup or 8 tablespoons
- ½ cup packed dark brown sugar
- ¾ cup mini semisweet chocolate chips
- a few pinches Fleur de Sel finishing salt or Maldon sea salt flakes
Instructions
- Preheat oven to 350°F (177°C) with a rack centered in the oven.
- Prepare one rimmed baking sheet. Use a baker's half sheet which is about 13 x 18 inches. Line the sheet with aluminum foil making sure that the foil goes up the sides to catch any drips.
- Arrange the matzo boards in a single even layer on the baking sheet. Break a couple matzos into thinner strips to fit and completely fill the whole sheet without overlapping. Set aside.
- Make the caramel sauce in a 3 quart saucepan by melting the butter and sugar on the stovetop at medium heat stirring continuously with a silicone spatula or whisk. Make sure that the sugar has fully dissolved so that the sauce is not grainy. Once the caramel sauce comes to a boil, keep stirring, and let boil for about 2 minutes until the mixture is very bubbly and has thickened a little. Remove from heat.
- Pour sauce immediately over the matzo, taking care as the sauce is very hot. Use an off-set spatula or rubber spatula to quickly spread the caramel covering the surface of each matzo. It doesn't have to be perfect because the sauce will continue to melt and spread in the oven.
- Cook in oven. Next put the baking sheet in the oven for about 6 to 7 minutes. The caramel continues to cook and bubble. Remove from oven.
- Add toppings. Immediately sprinkle mini chocolate chips and finishing salt over the toffee layer. Most of the chips should stick to the caramel once cooled. It's OK if some fall off.
- Chill. Wait for the chips and caramel to harden: this takes about 30 minutes in the freezer, 1 hour in the refrigerator, or 2 hours at room temperature. The caramel is more likely to stay shiny looking if it dries at room temperature.
- Break and Store. Once the candy is set, gently break or cut into irregularly shaped pieces. Store in an airtight container, and separate layers with wax paper or parchment. Keeps at room temperature for up to 1 week or can be frozen for up to 1 month. Leave on counter to come to room temperature before serving.
Notes
- Adapted from Marcy Goldman of Better Baking.
- Add half peanut butter chips or white chocolate chips along with the semi-sweet chocolate chips for a two-tone variation.
- Choose to leave the chips whole, or let them melt a minute or two and then swirl the melting chips with a spatula.
- Store at room temperature for up to a week.
- Freeze for up to a month. Thaw at room temperature before serving.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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