Toffee Matzo Crack (Crunchy Snack or Topping)
We dare you to eat just one handful of this crunchy buttery toffee matzo crack. It’s an addictive twist on the famous Passover treat that we love as a snack or topping for ice cream or a berry crisp.
The whole thing is made in just 30 minutes with 4 ingredients! Matzo, butter, brown sugar, pecans (plus optional chocolate). Think caramel popcorn for Passover 🙂
What to expect
Although matzo crack uses the same ingredients as our matzo chocolate toffee bars (the famous Marcy Goldman recipe), it’s quicker and easier to make. Sort of a reimagined (or lazy) version. Like matzo candy.
The taste resembles a heath bar or skor bar if you add the chocolate (warning: it’s messier to eat with the chocolate!)
The homemade toffee is easy to make with just 2 ingredients – no candy thermometers are needed.
Basic steps: Crush matzo, mix it with pecans and a boiled toffee mixture, bake, add chocolate (optional) and freeze.
We have some fun serving suggestions and variations below and it freezes well.
Ingredients – tailored to your taste
Matzo – also spelled matza or matzah, is like a cracker made from flour and water, without any leavening agents such as yeast or baking powder. It’s an unleavened bread staple during Passover replacing regular bread for Jewish people who celebrate the holiday. For this recipe, we are using crushed matzo, broken into small pieces. Or you can buy matzo farfel (already crushed).
Variations
- Add dried cranberries for a bit of tartness to balance the sweetness.
- 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 by about 1/4 cup/4 tablespoons.
- For a non Passover version, substitute graham crackers or saltine crackers for the matzo.
Step by step instructions
Tips if adding chocolate
Matzo crack can be a little messy to eat as a snack because of the chocolate that can melt in your hand (if it stays that long between hand and mouth!) In my opinion, the melted 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 hand. Or have napkins handy! Needless to say, the chocolate is not an issue if you use it as an ice cream or dessert topping.
I admit to eating this treat 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.
Serving suggestions
This matzo crack recipe is very versatile and can be enjoyed as a:
- snack – straight out of a bag or bowl. It’s also great without chocolate (and less messy to eat!)
- upscale after-dinner treat in individual spoons (as pictured)
- topping for ice cream, berries- similar to our no-bake berry crumble – or apple blueberry crumble.
- great gift to give the hosts of a Passover Seder. They can share it after dinner or secretly stash it away to be enjoyed on their own.
- filler for loot bags
Shortcut
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. I crush the matzo in a bag.
Make Ahead
Matzo crunch can be made ahead and stored in a ziploc bag or airtight container. It can be frozen for up to 2-3 months. Let it defrost for 5 minutes before serving. It’s also fine to keep it in the fridge for a week.
Other Passover desserts and treats
- matzo chocolate toffee bars (trademark recipe) from the Treasury of Jewish Holiday Baking by Marcy Goldman
- orange polenta cake (gluten free)
- chocolate toffee with hazelnuts (to die for!)
- berry crumble (no bake)
- chocolate mousse dessert with warm caramel sauce (elegant alternative to a flourless chocolate cake)
And try some of our nontraditional Passover main, sides, desserts and treats in our collection of Passover seder recipes, updated every year.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Toffee Matzo Crack (Crunchy Snack or Dessert Topping)
Ingredients
- 4 matzo boards, crushed in small pieces Note 1 (~2 cups/113 grams)
- 1/2 cup salted or unsalted butter (1 stick)
- 1/2 cup light or dark brown sugar
- 1/2 cup chopped pecans (or other chopped nuts)
- flaky sea salt for light sprinkle (optional) (use less if using salted butter)
Optional add-ins
- 1/2 cup semisweet chocolate chips (or white chocolate chips or dark chocolate)
- 1/3 cup dried cranberries I give them a rough chop
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 375F/190C. Line a rimmed baking sheet (about 9 x 15/23×38 cm) lined with sheet of parchment paper or tin foil. If using tinfoil, spray with oil. Put crushed matzo in a medium mixing bowl.
- MAKE TOFFEE AND COMBINE WITH MATZO: In a medium saucepan, combine butter and brown sugar and bring 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 matzo mixture over entire pan in a thin even layer. Bake for 10 minutes until golden brown. If getting too dark, lower heat to 350F/177C or bake for less time. Remove from oven.
- ADD CHOCOLATE (OPTIONAL): Sprinkle chocolate chips over hot toffee matzo mixture on pan and let sit for 2-3 minutes until chocolate melts. Sprinkle on sea salt (or kosher salt) if using. Add cranberries or coconut if using. Toss mixture with a large spoon to coat evenly.
- FINISH: Place pan with matzo crack 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 crumble.
Recipe Notes
- 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/0.6 cm 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). You can also buy matzo farfel which is pre-crushed matzo. Or use gluten-free matzos.
- Variations:
- 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 by 1/4 cup.
- For a non Passover version, substitute graham crackers or saltine crackers for the matzo.
- To store or make ahead: Place in ziploc bag or airtight container. Freeze for up to 2-3 months. Let it defrost for 5 minutes before serving. It’s also fine to keep in fridge for up to a week.
