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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

Course Dessert
Cuisine Israeli, Jewish
Keyword kosher, passover
Prep Time 30 minutes
Cook Time 10 minutes
chill time 1 hour
Servings 15 servings
Author LeAnne Yaakubov

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

  1. Preheat the oven to 350℉.

  2. Line a baking sheet with parchment paper, and shingle six pieces of matzo on top of the parchment paper.

  3. 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℉.

  4. 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.

  5. 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.

  6. 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.