This recipe appeared at Passover several years ago, courtesy of my cousin Amy. We collectively pounced on the tray, declared, “this is a KEEPER” and it’s been a Seder staple ever since.
In an on-line search for this recipe, I’ve seen it referred to by various names – “matzoh crunch”, “chocolate matzoh brittle” and “chocolate toffee matzoh candy”, to name a few.
But I love the simplicity (and mischief) of “matzoh crack”. And it is addictive. A perfect storm of chewy, crunchy, sweet and salty.
I venture to guess you have most, if not all of the ingredients you need to make this in your house right now, so…..what are you waiting for?
No matzoh? Works great with saltines too.
You’ve been warned.
adapted from cousin Amy
2-3 sheets of matzoh
2 sticks unsalted butter
1 c. (175 g) packed light brown sugar
1/2 t vanilla
12 oz semi-sweet or bittersweet chocolate chips
Pre-heat oven to 400. Line a 15x10x1 pan with foil – lightly spray with a non-stick cooking spray (such as Pam).
Place matzoh in pan, breaking off pieces to cover the pan completely (slightly overlapping pieces are fine).
In a medium saucepan, bring butter and sugar to a boil. Boil, stirring constantly, for 2-3 minutes. Remove pan from heat and stir in vanilla. Pour over matzoh and spread to cover completely. Bake for 4-6 minutes. Remove from oven and sprinkle with chocolate chips. Let sit for about 5 minutes and spread evenly. Sprinkle with sea salt.
When pan is cool enough to handle, place in fridge to firm up. Break or cut into pieces.
This delicious recipe brought to you by Donuts, Dresses and Dirt