The viral Kosher for Passover Treat that you’ll keep reaching for again and again! This Passover tradition is sacred in our house
Some call it Matzo Toffee Brittle, some call it Matzo Toffee bark, either way it is a dessert staple in our house during Passover! This is usually an everyday treat that I make to “have around” for snacking while I make a fancier show stopping desert for the nights of the Seder like Gluten Free Dairy Free Chocolate Chip Cookies, and Marbled Chocolate Meringue Cake, and Pavlova with Berries and Cream.
If you love caramel, toffee, and Heath bars, you’re going to absolutely love this!
This homemade Matzo Toffee Crack couldn’t be simpler to make, and is even easier to transport if you’re traveling for the holiday (which is a huge plus considering I may or may not have dropped an entire cake into the curb when getting out of the car…I’m traumatized).
THE RECIPE
Matzo Toffee Crack
the viral Kosher for Passover Treat that you'll reach for again and again! A traditional family recipe I make ever year, and is a crowd favorite
Ingredients
- 6 plain matzos, my favorite brand is Yehuda Matzo
- 2 sticks salted butter 223 g
- 1 cup dark brown sugar 200 g
- pinch kosher salt
- 2 cups chopped semi sweet chocolate, or chocolate chips 300 g
- 1 cup roasted almonds
- 1 cup roasted pistachios
- 3 tablespoons sprinkles
Instructions
Preheat the oven to 350℉.
Line a baking sheet with parchment paper, and shingle six pieces of matzo on top of the parchment paper.
In a small sauce pan, melt the unsalted butter, and then add the brown sugar.
Whisk the mixture constantly until it reaches a boil, then let it cook on medium heat for another 3-4 minutes, whisking the whole time. If you have a candy thermometer, it should be about 285℉.
Pour the hot toffee on top of the matzos, and use a small offset spatula to spread it out into an even layer, but it doesn't have to be perfect. Place the baking tray into the oven and bake for 10 minutes.
Meanwhile, slowly melt the chocolate in the microwave in 20 second intervals, or in a heatproof bowl set on top of a sauce pan with 2 cups of simmering water.
Pour the melted chocolate on top of the toffee layer, and smooth it out. Sprinkle on the roasted almonds, pistachios, sprinkles, or flaky salt (or any topping you like) and place the baking tray in the fridge for an hour to chill.
Once the chocolate has completely set, use your hands to break up the matzo toffee into large pieces. Enjoy! Store the matzo toffee crack in an airtight container at room temperature for up to 4 days.
IF YOU LOVE IT, SHARE IT!
If you make this delicious Matzo Toffee Crack, please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what you all are making.
Be sure to save this recipe and Pin It to your favorite Passover and Desserts recipe boards.
What is Matzo?
- Ingredients: Standard matzo contains only flour and water, though egg matzo is also common.
- Passover Symbolism: It represents both the slavery of the Israelites (bread of affliction) and their freedom (the rush to escape)
- Texture/Taste: It is dry, crisp, and plain, often compared to a water cracker.
- Usage: During Passover, it is eaten alone, with toppings, or used to make matzo ball soup and matzo brei (fried matzo and eggs).
- Varieties: Regular matzo is machine-made and square, whereas Shmurah matzo is usually handmade, round, and produced under stricter supervision.
top with toasted pistachios, almonds, sprinkles, or sea salt!
the most irresistible Passover treat!
make a batch and tag me @lions.bread
STEP-BY-STEP INSTRUCTIONS
- Start by preheating the oven to 350℉.
- Next, line a baking sheet with parchment paper, and shingle six pieces of matzo on top of the parchment paper.
- From there, melt the unsalted butter in a small saucepan, and then add the brown sugar.
- Whisk the mixture constantly until it reaches a boil, then let it cook on medium heat for another 3-4 minutes, whisking the whole time. If you have a candy thermometer, it should be about 285℉.
- Pour the hot toffee on top of the matzos, and use a small offset spatula to spread it out into an even layer, but it doesn’t have to be perfect. Place the baking tray into the oven and bake for 10 minutes.
- Meanwhile, slowly melt the chocolate in the microwave in 20 second intervals, or in a heatproof bowl set on top of a sauce pan with 2 cups of simmering water.
- Pour the melted chocolate on top of the toffee layer, and smooth it out. Sprinkle on the roasted almonds, pistachios, sprinkles, or flaky salt (or any topping you like) and place the baking tray in the fridge for an hour to chill.
- Lastly, once the chocolate has completely set, use your hands to break up the matzo toffee into large pieces. Enjoy! Store the matzo toffee crack in an airtight container at room temperature for up to 4 days.
I’ve been making this Matzo Toffee Crack for over 15 years, and year after year it is consistently the favorite dessert during the Passover holiday!
My kids (and Koby) simply can’t get enough of this Matzo Toffee, but don’t take my word for it…You have to try to see what all of the hype is about.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
The recipe Matzo Toffee Crack first appeared on Lion’s Bread Blog.