This matzo crack is sheets of matzo crackers topped with a homemade toffee and melted chocolate. A quick and easy Passover dessertthat always gets rave reviews!
2cupssemisweet chocolate chipsI recommend Guittard or Ghirardelli. Nestle chocolate chips do not work well in this recipe.
¾cupchopped pecansor 1/2 cup white chocolate chips melted
½teaspooncoarse or flaky sea salt
cooking spray
Instructions
Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicon baking mat.
Preheat the oven to 400 degrees F.
Place the matzo in a single layer on the baking sheet. You may need to break it into smaller pieces to fit across the sheet pan.
Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
Pour the brown sugar mixture over the matzo and spread with a spatula to coat.
Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
Place the pecans on top of the chocolate, then sprinkle the salt over the top.
If you're using white chocolate as your topping, drop it in spoonfuls on top and use a skewer to swirl it into the dark chocolate for a marbled effect.
Let the toffee sit until completely cool, either at room temperature or you can refrigerate it for 30 minutes. Cut into pieces and serve.
Notes
Matzo crack can be made up to 5 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
Nestle (Toll House) chocolate chips do not work well in this recipe, as they do not melt smoothly. I recommend using Guittard or Ghirardelli for the best results.