I first had these years ago at my Grandma Mac’s house. I thought I died and went to Heaven. Her friend and neighbor Edna made them and gave her a plate. I could have eaten 5 plates of them! I didn’t even know that the base was Matzo until my grandma told me. I have loved Matzo since I was old enough to eat them, slathered with butter and salt! Yum!!! I never would have guessed that those square sweet and salty delights were actually Matzo covered with all that scrumptiousness! You can add almost anything to the toppings. Think of bark candy with a matzo base. These are a traditional Passover treat, but would be great for Easter, Spring celebrations or any time!
Ingredients:
- 4-6 sheets of matzo
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 12 ounces chocolate chips (or chocolate bars, chopped)
- Optional toppings: sea salt, chopped nuts, sprinkles, bits of candies such as toffee or chopped candy bars, dried fruits.
Instructions:
- Preheat: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Arrange Matzo: Arrange the matzo sheets in a single layer on the prepared baking sheet, breaking them as needed to fill the pan.
- Make Caramel: In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Bring to a boil and cook for about 3 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
- Pour Caramel: Pour the caramel mixture evenly over the matzo, spreading it to cover the entire surface.
- Bake: Bake for 5-7 minutes, until the caramel is bubbly.
- Add Chocolate: Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let it sit for a few minutes, until the chocolate melts. Then, spread the melted chocolate evenly over the caramel.
- Add Toppings: Sprinkle with sea salt, chopped nuts, or other desired toppings.
- Cool and Break: Let it cool completely, then break it into pieces.
NOTES:
- Use High-Quality Ingredients: Opt for good-quality chocolate and butter for the best flavor. Sea salt flakes add a lovely crunch and enhance the sweetness.
- Even Caramel Distribution: Work quickly to spread the caramel evenly over the matzo sheets. This ensures a consistent flavor and prevents any dry spots.
- Don’t overtake: Watch the matzo crack closely while baking. Overbaking will result in a hard, brittle texture.
- You want the chocolate to be melted and set, but not burnt.
- Cooling Time: Allow the matzo crack to cool completely before breaking it into pieces. This will prevent it from crumbling and make it easier to cut.
- Storage: Store the matzo crack in an airtight container at room temperature. It will stay fresh for a week. Unless I’m around!
- Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Try chopped nuts, dried fruit, coconut flakes, or even pretzels for a unique twist.
- For extra crunch, use matzo sheets that are slightly stale.
- Gluten-free matzo are available. I do not know how they would work. I have to assume they would be fine.
- This recipe can be doubled, halved as you wish.
- This is NOT Vegan!
- A neighbor just told me that she makes them with Saltines. She said they are delicious and addictive. I have always wondered if you could use Saltines, and now I know! Thanks Jessica!
Whether you celebrate Passover, Easter, Ostara (*), or another Spring holiday, these treats are so delicious and very different. Your family, friends, and guests are going to go crazy over them!
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Thank You!
Happy Passover!
* I know, Ostara already happened. But there is always next year!
Please Pass It On!
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