Chocolate Toffee Matzo Crack

If you like Heath Bars, you’ll love this chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s insanely …

chocolate-toffee-matzo-crack

If there’e one sweet treat you make for Passover this year, let it be this chocolate toffeebark. Made with matzo crackers, toffee, melted chocolate …

Yield :

  • Servings: 35 2-inch squares

Ingredients :

  • 4-5 lightly salted matzos (preferably the Streit’s brand – see note below)
  • 2 sticks (1 cup) unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
  • 1 heaping cup chopped pecans (toasted if desired, for maximum flavor – see note below)
  • 1/2 teaspoon sea salt flakes or kosher salt

Preparation :

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
  • Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
  • Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful — toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
  • Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
  • Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
  • Note: I love Streit’s lightly salted matzos for this recipe (and for breakfast slathered with butter and jam) but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can’t find matzos, substitute Saltine crackers and omit the salt. You’ll need enough to cover the entire sheet pan.
  • Note: It’s a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.

Nutritional Info :

  • per roll: Calories:230 ,sugar 23, Protein: 1 , sat Fat:10

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