Matzoh Candy

Matzo Crack is sweet, salty, crunchy, and the perfect dessert for Passover!

4.50 from 6 votes

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Author: Jennifer Stewart

Preheat the oven to 350F. Line your 15x10 pan with foil and spray with nonstick spray.
Lay out your matzoh crackers, salted side up, trimming to fit.
Place the butter and sugar in a heavy-bottomed pan and bring to a boil over medium high heat.
Boil for 5 minutes.
Remove from the heat and pour over matzo, spreading to cover all the crackers.
Bake in oven for 10 minutes or until the toffee mixture is bubbly.
Remove from oven and cool for 2 minutes.
Sprinkle mini chocolate chips over the crackers.
Place pan back in oven for or until chocolate chips are soft.
Remove the pan from the oven and spread the melted chocolate evenly over the whole pan.
At this point, I place the pan in the fridge to make the chocolate set up faster. You can leave at room temp if you like.
When the candy has cooled and the chocolate set, break into pieces and store in an air-tight container until ready to eat!

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 decorative bags as edible gifts.
I have not tested this recipe with white chocolate or peanut butter chips but I bet it's delicious!