Chocolate Toffee Matzo Crack
Total Time
30 Minutes, plus 45 minutes to chill
Rating
4.86 out of 5 stars
(102)
Ingredients
35 squares
- 4-5 lightly salted matzos (preferably the Streit's brand)
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips (Ghirardelli)
- 1 heaping cup chopped pecans (toasted if desired)
- ½ teaspoon sea salt flakes or kosher salt
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Preparation
Step 1
Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
Step 2
Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
Step 3
Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
Step 4
Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt.
Step 5
Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too long, otherwise it will be hard to cut.
Step 6
Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
Step 7
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Chef's notes
I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end.
If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.
It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
Freezer-Friendly Instructions:
The toffee can be frozen for up to 3 months
