Passover is here and one of the most requested dishes, after my vegetarian Matzo ball soup, is our “Matzo Crack” recipe. It’s so easy that you can make this with the kids and swap out the toppings with your favorites.
The “Crack” refers to the fun crunch sound it makes when you “crack” it apart. No two pieces are the same!
Vegetarian Cooking Made Easy!
This post contains affiliate links that help bloggers like myself to earn a living without costing you a penny. Support your favorite bloggers by shopping their links.
So let’s talk about this recipe now!
This was one of the best parts of the Passover seder for my kids, Aunt Toby’s Passover Crack. Because let’s face it, sitting for hours through the Passover seder is hard to do! But each year Aunt Toby would make this sweet, salty, madness and it would make you forget when the uncles would start arguing about politics or the huge mess left after all the cooking!
If you are dieting, be warned now, this is going to blow it!
What is matzo?
The crisp texture of matzo is what makes this recipe so good. But what is it?
Matzo is made from unleavened bread, meaning there are no rising agents. Honestly, there are no flavors either, it’s pretty bland.
When the Jews were fleeing Egypt they had to grab want they could and it was said there was no time to let the bread rise. So they baked the bread flat and ate it like a cracker. And for Passover, we remember their exodus by only eating unleavened bread during the week of Passover.
Matzo crackers are a staple of Passover.
We like that it holds the buttery caramelized brown sugar and chocolate!
For Smore’s –
Top with marshmallows ( We use vegan marshmallows )
Graham cracker crumbles ( not passover friendly )
Then using a chef’s torch, gently brown the marshmallows.
Other topping ideas:
- walnuts
- dried fruit
- M&M’s
- peanuts
Cover 2 cookie trays with parchment paper.
Lay the matzo on 2 cookie trays, flat in one even layer.
Break the crackers to fit them all on the tray.
Preheat the oven to 350 F.
Heat the butter and brown sugar in a large saucepan on medium heat, stirring constantly.
When it starts to come to a boil, keep stirring until it starts to pull away from the side of the pan and has nice caramelizing bubbles.
Cook for another 3-4 minutes until it looks foamy and thick.
Then remove from the heat.
Carefully pour the toffee over your matzo crackers and spread it evenly to coat them with a spatula.
DO NOT TOUCH! It's hot and very sticky!
You want this to be thin and cover all of the crackers, so keep spreading. Too much and… well it's actually pretty yummy.
Put the trays into the oven for 10 minutes, or until the toffee is crackled or bubbling.
Microwave the white chocolate in a coffee mug for 30 seconds at a time until it is melted.
Remove from the oven and place on a cooling rack or the stovetop.
Immediately sprinkle with chocolate chips ( both dark and milk chocolate )
Let the chocolate chips melt. Then slowly spread the chocolate over all of the crackers. (3-4 minutes )
Drizzle the melted white chocolate over the top and sprinkle with your favorite toppings.
Then refrigerate until the chocolate is firm – about an hour.
Then break it apart and “Crack” it into small sizes.
Store in an air-tight plastic container. Don't refrigerate. You can freeze this for up to 3 months.
Ingredients
Directions
Cover 2 cookie trays with parchment paper.
Lay the matzo on 2 cookie trays, flat in one even layer.
Break the crackers to fit them all on the tray.
Preheat the oven to 350 F.
Heat the butter and brown sugar in a large saucepan on medium heat, stirring constantly.
When it starts to come to a boil, keep stirring until it starts to pull away from the side of the pan and has nice caramelizing bubbles.
Cook for another 3-4 minutes until it looks foamy and thick.
Then remove from the heat.
Carefully pour the toffee over your matzo crackers and spread it evenly to coat them with a spatula.
DO NOT TOUCH! It's hot and very sticky!
You want this to be thin and cover all of the crackers, so keep spreading. Too much and… well it's actually pretty yummy.
Put the trays into the oven for 10 minutes, or until the toffee is crackled or bubbling.
Microwave the white chocolate in a coffee mug for 30 seconds at a time until it is melted.
Remove from the oven and place on a cooling rack or the stovetop.
Immediately sprinkle with chocolate chips ( both dark and milk chocolate )
Let the chocolate chips melt. Then slowly spread the chocolate over all of the crackers. (3-4 minutes )
Drizzle the melted white chocolate over the top and sprinkle with your favorite toppings.
Then refrigerate until the chocolate is firm – about an hour.
Then break it apart and “Crack” it into small sizes.
Store in an air-tight plastic container. Don't refrigerate. You can freeze this for up to 3 months.
Subscribe to Blog via Email
Like what you see? Share it with your friends!
