-ERS, people.
Matzoh crack-ERS…………
This recipe appeared at Passover several years ago. We collectively pounced on the tray, declared, “this is a KEEPER” and it’s been a Seder staple ever since.
A little history about this iconic dessert, invented in 1982 (!!!) by the very talented Marcy Goldman:
“I created it in the mid-80’s for my then toddler son who wouldn’t eat anything at Passover (he now eats everything). From there, I contributed the recipe to the many food sections of print newspapers I wrote for, as well as magazines. Then it went into my first cookbook, A Treasury of Jewish Holiday Baking. It became viral before the Internet! Before the recipe appeared all over the place (now YouTube TikTok, Instagram, etc.) it was presented to the Smithsonian Institute as an example of a recipe that becomes an urban legend. Even Martha Stewart demos it (check out YouTube).”
While this recipe truly is EVERYWHERE, the original appears on Marcy’s site, Better Baking, and in her cookbook, A Treasury of Jewish Holiday Baking.
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.
original recipe from Better Baking
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
sea salt
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 Sheri Silver
https://sherisilver.com/2011/04/16/matzoh-crack/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I must try this!!! My friend Stuart turned me on to your blog. Thanks for sharing this recipe.
Looks like we have a lot in common (starting with our love of alliteration!) – good luck, I’ll be following your blog with interest!
I have a version of this recipe that uses saltines, and while the chocolate is warm still you sprinkle a mixture of m & m’s, peanuts and broken pretzel pieces. SO GOOD
Seriously? That sounds amazing!
I have been making a version of this for several years.. We call it Matzo Toffee. I have been baking at 350°F for 10-15 minutes. Less chance of burning, I think. For my chocolate-hating son-in-law (wha-a-a?), I just leave the chocolate off, and it’s just as good. My son would be unable to get through Passover without this recipe. Thank you!
I actually make a version with white chocolate because I’m not a fan of regular chocolate either! 🙂