Matzo Crunch

My sister bought a little bag of Matzo Crunch at Whole Foods several years ago. These matzo crackers, which were drizzled in toffee and coated with chocolate, almost brought tears to our eyes, especially when you got a piece where the caramel spread all over the bottom of the matzo, so it was basically a toffee sandwich (see picture below). I honestly don’t know how we got the bag to last so long. I vowed then that I would figure out how to make it myself and then post it here for Passover, but the week always comes and goes and I miss my chance. But not this time. Since it’s one of those recipes that has already been perfected, I didn’t really see a need to come up with my own version, so I adapted only slightly the recipe I found by Marcy.

  • Goldman on Epicurious.
  • Matzo crunch
  • 6 Matzos
  • 2 Sticks (220g) butter (or Passover Margarine)
  • 1 Cup brown sugar
  • Pinch salt
  • Pure vanilla extract (make sure it’s kosher if you need it to be)
  • 1 Cup really good semi-sweet chocolate chips
  • Fleur de sel, chopped nuts, or cacao nibs (for sprinkling—I used fleur de sel)

1. Preheat oven to 350ºF. Place the matzo crackers in a baking sheet lined with parchment paper or a silicone baking mat, breaking them as necessary to fit in the baking sheet. In a heavy-bottomed medium saucepan set over medium heat, melt the butter. Stir in sugar and salt. Stir mixture constantly until it starts to boil. Let the mixture boil for 3 minutes, stirring constantly. Pour mixture over matzos, using a spatula if necessary to spread it evenly over the crackers.

2. Place in the oven, and bake for 15 minutes, rotating the pan halfway through for even baking. Check its progress often, and if it’s browning too quickly, turn the heat down to 325ºF. 3. Remove from oven when the toffee is bubbling all over, or it looks smooth and slightly darker brown (mine bubbled). Sprinkle chocolate chips over the surface of the toffee. Let them melt for about 5 minutes, and then spread them out in a thin, melted layer. Sprinkle with fleur de sel or whatever other topping you wish. Break into pieces. Chill in the freezer until the chocolate sets.

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