Chocolate Matzo Toffee Crackers

The smell of butter and sugar bubbling away on the stove still takes me back to my first Passover apartment, where I discovered that matzo crack might just be the greatest accident in Jewish dessert history. My roommate walked in mid-bake, demanded to know what kind of bakery operation I was running, and then proceeded to eat half the pan straight from the oven. That crispy-crunchy-salty-chocolatey magic converts even the biggest matzo skeptics within seconds.

I made three batches for my familys Seder last year because the first one mysteriously vanished before dinner even started. My dad, who usually complains about Passover desserts being dry and disappointing, actually asked me to hide some in the back of the fridge so he could sneak pieces later. Now its the one recipe my friends request year-round, not just during Passover.

Ingredients

• 4 sheets plain matzo: The foundation of everything. Break them to fit your pan, but dont worry about perfect edges since youll be cracking this into pieces anyway
• 1 cup (225 g) unsalted butter: Use real butter here. Margarine changes the chemistry and you want that rich, creamy toffee flavor that only butter provides
• 1 cup (200 g) light brown sugar, packed: The molasses in brown sugar gives the toffee its deep caramel flavor and gorgeous amber color
• 1/4 teaspoon kosher salt: Just enough to balance all that sugar without making it taste salty
• 1 teaspoon pure vanilla extract: Stir this in right after removing from the heat to preserve that floral vanilla aroma
• 1 1/2 cups (260 g) semi-sweet chocolate chips: Semi-sweet hits the perfect balance between too bitter and too sweet, though dark chocolate works beautifully if you want something more sophisticated
• 1/2 cup (60 g) chopped toasted nuts (optional): Pecans are my absolute favorite here, but almonds or walnuts add lovely crunch and make it feel even more special
• Flaky sea salt: The finishing touch that makes every bite pop. Maldon or another flaky variety gives you those perfect salty sparks

Instructions

Prep your baking station:

Heat your oven to 350°F and line a rimmed baking sheet with parchment paper. Arrange your matzo sheets in a single layer, breaking pieces as needed to cover the entire surface like a puzzle. Do not skip the rimmed pan—overflowing toffee is a nightmare to clean.

Make the toffee:

Melt the butter in a saucepan over medium heat, then stir in the brown sugar and salt. Keep stirring constantly until the mixture comes to a rolling boil, then set a timer for exactly 3 minutes. Do not walk away. You want it to thicken and darken slightly without burning.

Add the vanilla:

Remove from heat and immediately stir in the vanilla. It will bubble up dramatically—that is normal and exactly what should happen. Pour the hot toffee evenly over your matzo layer, working quickly to spread it with a spatula before it starts to set.

Bake the base:

Slide the pan into the oven for 10 minutes. You want the toffee to be bubbling enthusiastically and turning a deep golden brown. Keep an eye on it during the last couple minutes since brown sugar can go from perfect to burned quickly.

Add the chocolate:

As soon as the pan comes out of the oven, scatter the chocolate chips evenly over the hot toffee. Wait 3 minutes—the chips will look glossy and soft—then use an offset spatula or the back of a spoon to spread the melting chocolate into a smooth, even layer. The residual heat from the toffee does all the work.

Sprinkle and set:

Immediately top with chopped nuts if you are using them, then finish with a generous sprinkling of flaky sea salt while the chocolate is still soft. Let everything cool at room temperature for 30 minutes, then refrigerate for at least 30 minutes more until completely set.

Break and serve:

The satisfying part. Use your hands to crack the sheet into irregular pieces. Some will be neat rectangles, others will be wild jagged shards, and that is exactly how it should look.

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My neighbor texted me at 11 PM after I dropped off a tin, confessing she ate three pieces while standing at the kitchen counter in her pajamas. There is something about the combination of crisp matzo, buttery toffee, and bittersweet chocolate that turns sensible adults into midnight snackers. It is the kind of recipe that creates its own traditions.

Making It Your Own

Once you have mastered the basic version, the variations are endless. I have made this with white chocolate and dried cranberries for a friend who does not like dark chocolate. Another time I swirled in peanut butter right after adding the chocolate chips for an even more indulgent version. The technique stays the same—just change your toppings and you have a completely different treat.

Storage Secrets

This actually gets better after a day or two in the refrigerator as the flavors meld together. I keep it in a sealed container between sheets of wax paper, though it rarely lasts longer than a few days in my house. If you are making it for a gift or a specific occasion, you can prepare it up to a week ahead—just do not tell people it is there or it will never make it to its destination.

Perfecting The Toffee

The toffee layer is where most people run into trouble. If it does not set properly, you end up with a sticky situation instead of crunchy crack. The key is getting it to that rolling boil stage and then being patient with the 3-minute timer. Too short and it will be soft and tacky. Too long and it will taste burned. Set a timer and trust the process.

• Use a light-colored saucepan so you can see the color change clearly
• If you notice any sugar crystals forming on the sides of the pan, do not stir them down—just leave them alone
• The toffee should coat the back of a spoon when it is ready

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Whether you are celebrating Passover or just need an impossibly good sweet treat, this recipe delivers every single time. Happy cracking.

Recipe Q&A

→ What type of chocolate works best for this dish?

Semi-sweet chocolate chips are ideal for balancing sweetness, but dark or milk chocolate can be used to adjust richness or sweetness.

→ Can I make this without nuts?

Yes, nuts are optional. You can omit them or substitute dried fruit or seeds for added texture and flavor.

→ How do I get the toffee layer to set properly?

Boil the butter and sugar mixture for at least 3 minutes until thickened, then bake the coated matzo as directed to achieve the perfect toffee consistency.

→ Is refrigeration necessary after preparation?

Yes, refrigerate for at least 30 minutes after cooling to allow the layers to fully set and make breaking into pieces easier.

→ What kind of matzo should be used?

Plain, unsalted matzo sheets work best for a neutral base that crisps well and complements the sweet layers.