Chocolate Covered Matzo Crackers (Printable version)

Crunchy matzo with buttery toffee and rich melted chocolate atop, finished with optional nut toppings.

# Ingredient list:

→ Base

01 - 4 sheets matzo crackers

→ Toffee Layer

02 - 1 cup unsalted butter
03 - 1 cup packed light brown sugar
04 - Pinch of kosher salt

→ Chocolate Layer

05 - 2 cups semi-sweet chocolate chips

→ Toppings

06 - ½ cup chopped toasted nuts
07 - ¼ cup toffee bits
08 - Flaky sea salt

# Directions:

01 - Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange the matzo sheets in a single layer, breaking as needed to fit the pan.
02 - In a medium saucepan over medium heat, melt butter and brown sugar together. Stir until mixture comes to a gentle boil. Continue boiling, stirring constantly, for 3 minutes until thickened and caramel-like. Add a pinch of salt.
03 - Immediately pour the hot toffee over the matzo, spreading evenly with a spatula to cover all pieces completely.
04 - Bake in the preheated oven for 10-12 minutes, until the toffee is bubbling and darkened slightly in color. Remove from oven.
05 - Sprinkle chocolate chips evenly over the hot toffee layer. Let sit for 2-3 minutes to melt, then spread chocolate evenly with an offset spatula.
06 - Sprinkle with optional toppings such as chopped toasted nuts, toffee bits, or flaky sea salt while chocolate is still warm.
07 - Cool to room temperature, then refrigerate for 30 minutes until fully set. Break into pieces to serve.

# Expert Tips:

01 -
  • It comes together in under thirty minutes but tastes like you spent all day making something elaborate
  • The combination of salty matzo, buttery toffee, and chocolate hits every craving at once
  • Even people who swear they do not like Passover food ask for this recipe year after year
02 -
  • The toffee can go from perfect to burned in seconds, so set a timer and do not walk away during those crucial 3 minutes
  • Let the chocolate melt mostly on its own before spreading, or you risk mixing the toffee layer into the chocolate
  • This needs to be completely cold before breaking or you will end up with a gooey mess instead of clean shards
03 -
  • If your toffee separates while cooking, whisk vigorously and it will come back together
  • The parchment paper overhang makes removing the whole slab so much easier for breaking
  • A warm knife cuts through cleanly for serving, but breaking by hand creates that rustic look

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