|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||9%|
|Total Sugars 45g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Salty, sweet, crunchy and chocolatey—this treat gets its name for an obvious reason!
A crunchy base of matzo crackers is topped with a simple homemade toffee that only calls for two ingredients. Chocolate is melted on top and chopped pecans are sprinkled on last for extra crunch and flavor.
Often, you'll see this candy cracker concoction made with saltines, but the matzo makes it Passover friendly. It's crunchy and airy and stays crisp for a long time. It's also quicker to make since the sheets of matzo are large and are easy to spread out.
5 whole lightly salted matzo
1 cup unsalted butter
2 cups firmly packed brown sugar
12 ounces semi-sweet chocolate chips
1 cup pecans, coarsely chopped
1/2 teaspoon sea salt
Steps to Make It
Gather the ingredients.
Cover a baking sheet with aluminum foil, then place a sheet of parchment paper over the bottom. Lay out the matzo in one even layer over the baking sheet. Preheat the oven to 350 F.
Heat the butter and brown sugar in a large saucepan on medium-high heat, stirring constantly. Once it reaches a boil, continue stirring for five minutes. Remove from the heat.
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 until they have softened. Spread the chips into an even layer over the top of the matzo toffee.
Sprinkle the top of the chocolate with chopped pecans and sea salt while it's still warm and soft so that the nuts will stick. Allow the candy to cool in the refrigerator for 10 to 20 minutes.
Break the matzo up into desired shapes and sizes. You can also cut the matzo into neat squares.
Serve right away or package it up and give as holiday gifts.
- For an even more flavorful Matzo Crack, try toasting the pecans before chopping them and putting them on top of the chocolate. Bake them in a 350 F oven for 3 to 5 minutes or until slightly toasted. Make sure to shake them every minute or so to prevent burning. Toasting the nuts deepens the flavor and gives them an extra crunchy texture.
There are endless variations for this sweet candy cracker. Here are a few that we love:
- Peppermint Matzo Crack: Top the chocolate with crushed peppermint candy canes instead of chopped pecans.
- White Cranberry Matzo Crack: Substitute the chocolate chips for white chocolate chips and use sweetened dried cranberries instead of the nuts.
- Peanut Butter Cup Matzo Crack: Top the chocolate with chopped peanut butter cups and chopped roasted peanuts.
- Holiday Matzo Crack: Top the chocolate with holiday sprinkles.