I learned about celebrating Passover in college (eons ago!), and this recipe for Matzah Crack has stuck with our family through the years. I love how simple it is to prepare, and there are only a few easy-to-find ingredients. Not to mention the heavenly yummy salty chocolatey caramel taste!
This recipe makes a large batch, and since it’s so quick and easy, this recipe is also a wonderful holiday gift idea. Bake up a few batches, drop some pieces in a canning jar, tie a pretty red ribbon around the jar neck, and you’ve got yourself a beautiful, simple gift that everyone can enjoy!
The magical part of this dessert is watching the butter and brown sugar transform into delicious, gooey caramel goodness, but then when you spread the chocolate over the top at the end, you’ll think you’ve died and gone to heaven! It’s a magical transformation you’ll want to bake over and over again!
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- Oven: 375 degrees then 350 degrees
- Serves 24
- Flat cookie sheet
- Parchment Paper (do not use wax paper!)
- 3 quart saucepan
- Wooden spoon
- Icing spatula
- 4-6 Unsalted matzah crackers
- 1 Cup unsalted butter
- 1 Cup packed brown sugar
- ¾ Cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees.
- Prepare a flat cookie sheet. Cover the sheet completely with foil and butter the foil, then place a layer of parchment paper on top of the foil and butter the parchment paper. DO NOT SKIP THE PARCHMENT PAPER OR THE BUTTER. These layers keep the finished Matzah Crack from sticking to the foil and the cookie sheet.
- Line the cookie sheet with the matzah crackers, breaking the crackers as necessary to form a single layer of matzahs to fill in any spaces.
- In a medium saucepan, combine the butter and brown sugar and cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 3 minutes, continuing to stir constantly. Remove from heat and pour over the matzah, covering completely.
- Place the cookie sheet in the oven and lower the heat to 350 degrees. Bake for 15 minutes. Check every few minutes to make sure the mixture is not burning, and if it looks like it is, lower the heat again to 325 degrees for the remaining time left.
- After 15 minutes are up, remove from the oven and sprinkle immediately with the chocolate chips. Let sit for 3-5 minutes to allow chocolate to melt, then spread chocolate over the matzah using an icing spatula or knife.
- Place the matzah, still in the pan, in the freezer to chill until set. After the matzah crack is set, cut into pieces with a knife. Store in an air-tight sealed container in the fridge.
Whether you choose to make this for Passover in the spring or just for dessert one day in the fall, either way, you’ll have a delicious, yummy snack whenever you have a sweet craving!
All the best,
P.S. Drop a comment below and let me know how you like it!