We dare you to eat just one handful of this Crunchy Caramel Pecan Matzo Crack. It’s an addictive twist on the famous Passover treat and we love to eat it as a snack or as a topping for ice cream or berry crisp.
You really can’t go wrong with something crunchy made from butter, brown sugar and chocolate.
Although matzo crack uses the same ingredients as our Famous Matzo Caramel Almond Crunch, it’s quicker and easier to make (just 30 minutes). Crush matzo, mix it with pecans and boiled caramel, bake, add chocolate chips and freeze. That’s it.
Matzo crack is a perfect gift to give the hosts of a Passover Sedar. They can share it after dinner or secretly stash it away to be enjoyed on their own. I also use it to make loot bags.
Matzo crack can be a little messy to eat because of the chocolate. In my opinion, the chocolate adds a delicious dimension, but you can leave it out.
My trick is to serve it right out of the fridge and eat it before it melts in your hands. Or have napkins handy. Needless to say, the chocolate is not an issue if you use it as an ice cream topping or as the “crisp” in an apple or berry crisp.
I admit to eating this stuff right out of the freezer. It’s more flavorful though if you can stand to wait 5-7 minutes for it to come to room temperature.
- You can buy Matzo Farfel which is simply matzo already broken into little pieces. Just know that breaking up the matzo takes less than a minute though! And it’s probably fresher.
Steps to make caramel pecan matzo crack
- This treat can be made ahead and stored in a ziploc bag or sealed container. It will keep in the freezer for up to 2-3 months. Let it defrost for 5- minutes before serving. It’s also fine to keep in fridge for several days or more.
Other Passover desserts you might enjoy
- crunchy caramel pecan matzo crack
- orange polenta cake (gluten free)
- chocolate toffee with hazelnuts (to die for!)
- berry crumble (no bake)
- chocolate mousse dessert with warm caramel sauce (very elegant)
And try some of our non traditional Passover main, sides, desserts and treats in our 30 Passover recipes, updated every year.
Crunchy Caramel Pecan Matzo Crack
- 4 matzo boards, crushed in small pieces Note 1 (2 cups)
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (or other chopped nuts)
- sea salt for light sprinkle (use less if using salted butter)
- 1/2 cup chocolate chips
- 1/3 cup dried cranberries (optional) I give them a rough chop
- Preheat oven to 375F. Line pan with edges (about 9 x 13′) with parchment or tin foil. If using tinfoil, spray with oil. Put crushed matzo in a medium mixing bowl.
- MAKE CARAMEL: In a medium saucepan, bring the butter and brown sugar to a boil on medium heat while stirring. Then boil an additional 3 minutes undisturbed (don’t stir). Remove from heat and pour over the matzo in bowl. Add pecans. Stir to coat evenly.
- BAKE: Spread caramel matzo mixture on pan in a thin layer. Bake for 10 minutes until golden. If getting too dark, lower heat to 350F or bake for less time. Remove from oven.
- ADD CHOCOLATE: Sprinkle chocolate chips over hot mixture on pan and let sit for 2-3 minutes to melt. Sprinkle on sea salt (or kosher salt). Add cranberries if using. Toss mixture together with large spoon to coat evenly.
- FINISH: Place in freezer for 10 minutes or until well set. You can also place the mixture in fridge. Transfer to bowl for snacking or use as topping for ice cream or fruit crisp.
- To crush matzo boards: Break matzo into a couple of pieces to fit into a plastic or ziploc bag. Crush lightly with hands or rolling pin into approximately 1/4 inch pieces. Don’t measure the size! (it won’t affect the taste). You should end up with about 2 cups. (2 boards/sheets = 1 cup)
- Variations to try:
- Add dried cranberries for a bit of tartness to balance the sweet.
- Try shredded coconut instead of (or in addition to) the chocolate chips.
- Leave out the chocolate.
- Use any chopped nuts like pecans, almonds, macadamia, pistachio, walnuts.
- If you like a thicker caramel coating, reduce the amount of matzo used e.g. by 1/4 cup.
- For a non Passover version, substitute any plain thin crackers for the matzo.
- To store matzo crack: Place in ziploc bag or sealed container. Keep in freezer for up to 2-3 months. Let it defrost for 5 minutes before serving. It’s also fine to keep in fridge for several days.