📝 About This Recipe
Often referred to as 'Passover Crack' for its addictive nature, this modern Jewish holiday staple transforms humble unleavened bread into a sophisticated confection. It features a crisp matzo base layered with buttery homemade brown sugar toffee, smothered in rich dark chocolate, and finished with a flourish of sea salt and toasted nuts. This recipe strikes the perfect balance between crunchy, salty, and sweet, making it the most anticipated treat on the Seder dessert table.
🥗 Ingredients
The Base
- 4-5 sheets Unsalted Matzo (plain, standard size)
Caramel Toffee Layer
- 1 cup Unsalted Butter (2 sticks; use Pareve margarine for a dairy-free version)
- 1 cup Light Brown Sugar (firmly packed)
- 1 teaspoon Vanilla Extract (ensure Kosher for Passover certification)
- 1/4 teaspoon Fine Sea Salt
Chocolate Topping
- 12 ounces Semi-Sweet Chocolate Chips (or high-quality chopped dark chocolate)
- 2 ounces White Chocolate (for drizzling/decoration)
Garnish and Crunch
- 1 teaspoon Flaky Sea Salt (Maldon style preferred)
- 1/2 cup Toasted Pecans (finely chopped)
- 1/4 cup Toasted Sliced Almonds
- 2 tablespoons Dried Cranberries (finely chopped for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (jelly roll pan) with heavy-duty aluminum foil, ensuring it covers the bottom and sides completely. Top the foil with a sheet of parchment paper for easy removal.
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2
Arrange the matzo sheets in a single layer on the prepared baking sheet. Break extra pieces to fit into any gaps so the entire bottom is covered.
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3
In a medium heavy-bottomed saucepan, combine the butter and brown sugar. Melt over medium heat, whisking constantly until the mixture begins to boil.
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4
Once boiling, stop whisking and let the mixture cook for exactly 3 minutes. It should become thick, syrupy, and a deep amber color. Be careful not to burn it.
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5
Remove the saucepan from the heat and immediately stir in the vanilla extract and fine sea salt. The mixture may bubble up slightly; this is normal.
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6
Quickly pour the hot caramel mixture over the matzo sheets. Use an offset spatula to spread it evenly to the very edges of the matzo.
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7
Place the baking sheet in the oven and bake for 8-10 minutes. Watch closely; the caramel should be bubbling vigorously and turning a rich toffee brown, but it shouldn't smell scorched.
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8
Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot caramel.
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9
Let the chocolate sit for 5 minutes until softened. Use a clean offset spatula to spread the melted chocolate into a smooth, glossy layer across the toffee.
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10
While the chocolate is still wet, melt the white chocolate in the microwave in 20-second bursts. Drizzle it over the dark chocolate in a decorative zig-zag pattern.
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11
Immediately sprinkle the chopped pecans, sliced almonds, and dried cranberries over the chocolate. Finish with a generous pinch of flaky sea salt.
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12
Allow the pan to cool to room temperature, then transfer it to the refrigerator for at least 60 minutes to fully set and harden.
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13
Once completely firm, lift the entire sheet out of the pan using the foil/parchment. Break the matzo into irregular, rustic shards by hand or use a sharp knife for clean squares.
💡 Chef's Tips
Use high-quality butter and chocolate as they are the stars of the show; cheaper chocolate may not melt as smoothly. Don't skip the parchment paper over the foil, as the toffee is incredibly sticky and can bond to the foil. If the caramel separates while boiling, add a teaspoon of water and whisk vigorously to emulsify it. Store the finished matzo in an airtight container in the freezer; it tastes incredible when eaten cold and stays crisp longer. For a nut-free version, substitute the pecans with toasted sunflower seeds or crushed potato chips for extra crunch.
🍽️ Serving Suggestions
Serve on a beautiful silver platter as the centerpiece of your Passover dessert spread. Pair with a glass of sweet Kosher dessert wine or a chilled Moscato. Serve alongside a bowl of fresh macerated strawberries to cut through the richness. Pack into cellophane bags tied with blue and white ribbons for a perfect Seder host gift. Enjoy as a crunchy topping crumbled over vanilla bean ice cream.