Matzo Crack

Matzo Crack has a crispy, flaky Matzo layer, topped with buttery toffee, melted chocolate, toasted pecans, and a sprinkling of sea salt to bring it all together. Eliminating the vanilla extract makes it Passover friendly.

NOTE: This recipe for Matzo Crack is based on the one found on Leah Maroney’s wonderful blog, The Spruce Eats. Leah’s instructions are excellent and her photos are wonderful. You will definitely want to visit her site. She also includes several variations that sound delicious.

I made a few minor tweaks to her original recipe, and wanted to share them with you in case you want to give them a try.

Recipe

Ingredients

Matzo Crack ingredients

5 pieces (6½"x7" each) matzo (unsalted variety) *

1 cup (8 oz) salted butter (Kerrygold recommended)

2 cups (410 grams) brown sugar (firmly packed)

1 teaspoon vanilla extract (optional) †

1 (12-ounce) bag Guittard Extra Dark chocolate chips

1 cup (125 grams) pecans (roasted and roughly chopped)

¾ teaspoon sea salt (divided) *

See “Recipe Notes” below for footnotes.

Yield: 4½-5 dozen 2" pieces

Prep Time: 10 minutes

Bake Time: 10 minutes

Total Time: 60 minutes (includes 40 minutes chill time)

Type of Recipe:
Candy, Bars

Instructions

Preheat oven to 350°F. Line a rimmed 11"x17" baking sheet with foil that goes up the edges; top with parchment paper and spray with cooking spray.
Spread frozen whole pecans on a microwave-safe plate and microwave on high for 1 minute, stir, microwave for 1 minute, stir, and microwave for 30 seconds more. Stir and let cool before chopping.
Lay out the matzo in one even layer over the prepared baking sheet and sprinkle with about ¼ teaspoon of sea salt.
Heat the butter and brown sugar in a large saucepan on medium-high heat, stirring constantly. Once it reaches a boil, continue stirring for 3-5 minutes until toffee mixture is thickened, begins to get foamy, and pulls away from the sides of the pan as you stir. Remove from the heat and add vanilla, if using.
Pour the toffee mixture over the top of the matzo and spread it evenly until it completely covers the matzo.
Place the baking sheet in the oven for 10 minutes until the top of the toffee is bubbly and deep brown.
Sprinkle the chocolate chips over the top of the toffee immediately after taking it out of the oven. Allow the chips to sit on the toffee a minute or two until they have softened. Using an offset spatula, spread the chips into an even layer over the top of the matzo toffee.
Sprinkle the top of the chocolate with chopped, roasted pecans and the remaining ½ teaspoon sea salt while it's still warm and soft so that the nuts will stick. Refrigerate for about 40 minutes.
Break the matzo up into desired shapes and sizes or cut it into 2" squares using a bench scraper.
Store leftovers in an airtight container in the refrigerator.