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matzo crack in bowl on table.
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5 from 12 votes

Toffee Matzo Crack (Crunchy Snack or Dessert 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 to eat as a snack or as a topping for ice cream or berry crisp.
Prep Time5 minutes
Cook Time15 minutes
Freeze/fridge time10 minutes
Total Time30 minutes
Course: Snack, Topping
Cuisine: Jewish, Passover
Servings (change as needed): 8 (or 16 dessert toppings)

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 15/23x38 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. 

Notes

  1. 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. 
  2. 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. 
  3. 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. 
 
Nutrition value estimates are for approximately 1/3 cup of matzo toffee crack and include the optional chocolate only.
Calories: 313kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 103mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg