Print Options:

Passover Matzo “Crack” toffee – Basic Recipe

Prep Time5 minsCook Time20 minsTotal Time25 mins

 45 lightly salted matzos
 2 sticks butter
 1 cup firmly packed dark brown sugar
 1 cup semi-sweet chocolate chips
 1 cup milk chocolate chips
 1 cup white chocolate chips
1

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.

2

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.

Matzo toffee

3

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.

4

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 )

5

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.

6

Store in an air-tight plastic container. Don't refrigerate. You can freeze this for up to 3 months.

matzo crack recipe