Chocolate Covered Matzo Crackers

The smell of buttery toffee bubbling on the stove still takes me back to my first Passover away from home, missing my grandmother's kitchen but determined to create something special. I stumbled upon matzo crack quite by accident, burning my first batch and learning that patience matters more than precision. Now it is the one dessert that disappears first at every gathering, regardless of the holiday.

I brought a batch to my neighbor's house last spring, and she confessed she ate half the container standing at her kitchen counter before dinner. That is the kind of reaction this recipe inspires, the kind that makes you feel like you have discovered something magical in the most humble ingredients.

Ingredients

• 4 sheets matzo crackers: The unsalted plain kind works best, creating the perfect crisp foundation for all that sweet toffee
• 1 cup (225 g) unsalted butter: Use real butter here, nothing substitutes for that rich creamy flavor that makes the toffee sing
• 1 cup (200 g) packed light brown sugar: Pack it down tight in the measuring cup for that deep caramel flavor we want
• Pinch of kosher salt: Just enough to make all that sugar taste more like itself
• 2 cups (340 g) semi-sweet chocolate chips: These spread beautifully and balance the sweet toffee without overwhelming it
• ½ cup (60 g) chopped toasted nuts: Almonds, pecans, or walnuts add that restaurant style crunch everyone loves
• ¼ cup (40 g) toffee bits: These little golden pieces create the most incredible texture on top
• Flaky sea salt: The finishing touch that makes people ask what is in this

Instructions

Prep your baking surface:

Line a rimmed baking sheet with parchment paper, letting some hang over the sides for easy removal later. Arrange the matzo sheets in a single layer, breaking pieces as needed to fill any gaps so you have complete coverage.

Make the magic toffee:

Melt butter and brown sugar together in a medium saucepan over medium heat, stirring until the mixture comes to a gentle boil. Let it bubble for exactly 3 minutes while stirring constantly, watching it transform into something amber and fragrant, then stir in that pinch of salt.

Coat the matzo:

Pour the hot toffee immediately over the matzo, working quickly to spread it evenly with a spatula so every piece gets coated in that golden buttery goodness.

Bake until bubbly:

Slide the tray into a 350°F oven for 10 to 12 minutes, until the toffee is bubbling vigorously and has darkened to a rich caramel color. The smell will be absolutely intoxicating.

Add the chocolate:

Scatter chocolate chips evenly over the hot toffee layer and let them sit for 2 to 3 minutes until glossy and melted. Spread the chocolate gently with an offset spatula, covering every corner.

Sprinkle your toppings:

While the chocolate is still soft, scatter nuts, toffee bits, and flaky sea salt over the top, pressing them gently so they stick.

Set and break:

Cool completely at room temperature, then refrigerate for 30 minutes until everything is firm. Break into jagged pieces and try not to eat them all before serving.

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My daughter started helping me make this when she was eight, and the year she added rainbow sprinkles instead of nuts became our new tradition. Sometimes the best versions are the ones that make you laugh while making them.

Make It Your Own

Dark chocolate creates this sophisticated bittersweet version that adults pretend not to fight over. Milk chocolate makes it taste like the most elevated candy bar you have ever had. White chocolate swirled with dark creates this gorgeous marble effect that looks like you bought it at a boutique bakery.

Storage Secrets

This actually improves after a day in the refrigerator, when all the flavors have had time to meld together. Store layered between parchment paper in an airtight container, and it will last for a week, though it has never lasted that long in my house.

Serving Ideas

Break these into generous shards and pile them on a pretty plate for dessert, or package them in cellophane bags tied with ribbon for gifts that look professional. I have served them alongside vanilla ice cream for the easiest dessert that feels like something special.

• Crumble over vanilla ice cream for an instant sundae
• Package in small boxes for teacher gifts during Passover
• Set out with coffee after a dinner party and watch them vanish

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Every time I make this now, I think about how something so simple can bring so much joy to so many people. That is the best kind of recipe.

Recipe Q&A

→ How do I achieve a crisp toffee layer on matzo?

Boil the butter and brown sugar mixture until thickened and caramel-like before pouring over matzo. Bake at 350°F for 10-12 minutes until bubbly and slightly darkened.

→ Can I substitute different chocolates for the topping?

Yes, dark or milk chocolate chips can replace semi-sweet for varied flavor profiles.

→ What are some optional toppings to add extra flair?

Chopped toasted nuts like almonds or pecans, toffee bits, and flaky sea salt make great additions for texture and taste.

→ How should I store the finished matzo treat?

Keep it in an airtight container in the refrigerator for up to one week to maintain freshness and crunch.

→ Is there a nut-free way to prepare this treat?

Simply omit the nuts and use only toffee bits or sea salt for toppings to avoid allergens.