Matzo Crack

The last time we have a block party I made a batch of this Matzo Crack. I ended up emailing the recipe to a dozen new friends by the end of the night! With layers of crispy crackers, buttery toffee, rich chocolate, and a sprinkling of sea salt, it’s totally addicting.

Matzo Crack Recipe

Have you had the saltine toffee candy that everyone shares on Facebook? It goes by a few different names, crack, Christmas crack, Saltine Crack, Saltine toffee, etc. Whatever you like to call it, I hope you have clicked on one of the recipes and made it at least once.

If you have I know you love it. If not, you need to make immediately!

I took this classic recipe and instead of Saltines, I used Kosher matzo. One of the reasons is because part of my family is Jewish and I wanted to bring something cool to Passover like these sweet potato latkes.

Another is because I love to fiddle with recipes and make them just a little bit different. Like me!

Everything is the same, I just sprinkled some flaky seas salt on top of the chocolate since matzo is salt free. Try this new version at your next party, or make some for your neighbors. I even made them into cracker toffee truffles!

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Ingredients Needed

Matzo – I like to use the salted matzo crackers but feel free to use unsalted if you prefer. If you can’t find them, you can always use saltine crackers.

Chocolate Chips – Mini chocolate chips are easier to spread in my opinion but feel free to use regular size. Semisweet chocolate chips are the best!

Butter – I always bake with unsalted butter so I can control the level of salt. If you have unsalted matzo crackers you can use salted butter.

Brown Sugar – Light brown sugar is preferred but use dark brown sugar if that is what you have. Regular granulated sugar won’t make the easy toffee that you need.

Sea Salt – Feel free to use sea salt, Kosher salt (my favorite) or leave it off all together.

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How to make Matzo Crack

First: Preheat the oven to 350F. Line a rimmed baking sheet with aluminum foil and spread the matzo out in a single even layer.

Second: In a medium saucepan over medium heat, melt butter and brown sugar. When the mixture comes to a boil, start a timer and boil for 5 minutes.

Third: Remove from the heat and gently pour over the crackers. Spread the toffee mixture to cover the entire layer. Bake in the oven for 5-10 minutes or until the sugar is bubbly.

Fourth: Remove the pan carefully and sprinkle chocolate chips over the melted sugar layer. Place the whole thing back in the oven for 2-3 minutes.

Fifth: When the chocolate is soft, remove from the oven and spread the melted chocolate into a single layer.

Sixth: Let the tray cool either at room temperature or in the refrigerator. When the chocolate and toffee are set, break into pieces and store at room temperature until ready to enjoy.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long does it last?

The crispy, chocolate-covered crackers store nicely for up to 1 week in an airtight container at room temperature. If it doesn’t get eaten before then.

Want to plan ahead? Make it and store in the freezer for up to 3 months.

Just store in between layers of parchment paper or wax paper in an air tight container. Eat it cold or bring to room temperature before eating. Your choice!

What are Matzo crackers?

Matzo, often spelled Matzoh or Matzo are thin, crispy, unleavened (made without yeast) bread.

Sold in large thin crackers, it is typically eaten at the Jewish holiday of Passover to celebrate leaving Egypt.

It is made from just flour and water and you can find gluten free, unsalted, and crumbs for matzo meal.

My Favorite Sweet and Salty Snacks!

Who doesn’t love a good sweet and salty combo? I love this Matzo Bark especially because it looks complicated but really it doesn’t need a candy thermometer. And no fancy methods or equipment!

Plus it’s quick to put together. When you use the saltines it takes a while to lay all the crackers out one at a time.

Matzo crackers are large so it’s easier to spread them out (4 vs over 30). Which means less than 15 minutes hands on time. Much like this butter pecan toffee!

That’s it – fast, delicious and full of that sweet and salty contrast everyone loves. Kids especially go crazy over this recipe when you set out bowls for dipping at a casual family gathering or holiday party.

It’s also a nice change from cookies or cake.

Tapas Tips & Tricks

• While the chocolate is melted, top with your favorite nuts.
• Check all product ingredients if sticking to a gluten free or Kosher for Passover diet.
• They make gluten-free matzos if you need them.
• Spray the baking sheet or foil to keep the toffee from sticking.
• Spread the chocolate and toffee layers with an offset spatula for easier spreading.
• Break into small pieces and place in a decorative plastic bag as an edible gift.
• I have not tested this recipe with white chocolate or peanut butter chips but I bet it’s delicious!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Make a batch of this matzo crack to see what all the fuss is about. Just be prepared to get requests for this recipe once your guests get a taste. It’s perfect for Passover or any time you have a snack craving!

This recipe adapted from the recipe shown here!

{Originally published 4/14/15 – Photos and recipe notes updated to enhance user experience}

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