Looking for a special gift to bring to a Passover Seder? Try this delicious, easy Matzo Caramel Almond Crunch. It’s an addictive treat, especially during Passover when no cake or cookies are eaten. It’s also fantastic made with graham crackers instead of matzo – for any holiday treat.
This treat is famous in the Montreal crowd and beyond since its invention by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. In fact, it’s her trademark recipe. And it should be. Caramel toffee married with chocolate over a crunchy matzo crust. Perfect. The only thing I added was some chopped salted roasted almonds. Once you have the basics, though, lots of variations are possible.
The whole dessert only takes about 30 minutes to put together and then another 30 minutes to harden. With only 5 ingredients, it’s pretty simple to make. And a great make-ahead gift. I like to put it in little gift (‘loot’) bags to give out after the Seder at Passover. Make lots – everyone loves it.
Tailor To Your Taste
- Use any roasted nuts instead of almonds such as toasted pistachios or hazelnuts
- Add some coconut or lime zest
- If you don’t add nuts (or if nuts aren’t salted), sprinkle on some good sea salt (really good!)
- Use graham crackers instead of matzo for a non-Passover treat
- Swirl some melted white chocolate over the top after spreading on the chocolate chips.
Make Ahead Matzo Caramel Crunch
- Complete the recipe and store completely cooled pieces in ziploc freezer bags or airtight container. Freezes well for a couple of months.
Famous Matzo Caramel Almond Crunch Recipe
- 4-6 boards matzo (graham crackers can be used instead)
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1 cup chocolate chips (semi sweet, milk chocolate, white or mixed)
- 1/2 cup roughly chopped roasted salted almonds
- sea salt (optional)
- Preheat oven to 375F.
- PREPARE MATZO: Line a baking pan with tin foil and put parchment paper on top of the foil. I used a 17" x 11" pan (a smaller one would create a thicker toffee layer). Place matzo in a single layer over the surface of the pan. You will need to break some pieces to fit.
- MAKE TOFFEE/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. Immediately spread evenly over matzo.
- BAKE: Place pan in oven and bake for 15 minutes. If getting too dark in spots, lower heat to 325F.
- ADD CHOCOLATE LAYER AND NUTS: Remove pan from oven and immediately sprinkle chocolate chips evenly over the caramelized matzo. Wait 5 minutes for the chocolate melt. Spread melted chocolate evenly over entire surface with a knife. Sprinkle on crushed almonds and press gently to adhere. Cut caramel matzo crunch into 2 inch squares, then place in freezer or fridge to harden for about 30 minutes. Alternatively, freeze/refrigerate first, then break matzo into [uneven] pieces with your hands.
You might also like this recipe for Passover (or anytime!):