Chocolate Caramel Matzo Candy
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Description
Chocolate Caramel Matzo Candy, also known as Matzo Crack, is a Passover dessert winner! The crispy texture of Matzo with the sweet and indulgent flavors of chocolate and toffee is just irresistible. Kosher, Dairy
Ingredients
- 5-6 Matzo sheets plain
- 1 cup (200g) light brown sugar
- 2 sticks (220 grams) butter unsalted and cut into cubes
- a pinch of salt
- 5.3 oz/1 cup (150g) bittersweet chocolate chips or semi-sweet chocolate chips
- *Optional* toppings: chopped nuts, sprinkles, candied ginger, shredded coconut, a drizzle of melted white chocolate, and sea salt.
Instructions
- Preheat the oven to 350°F/180°C.
- line a baking sheet with foil, and then parchment paper.
- Place the Matzo sheets in one layer on the baking sheet. You’ll need to break pieces to fit any extra spaces (I suggest using a knife), put the pieces of Matzo as close to each other as possible.
- In a small saucepan on low heat, melt the sugar and butter together. Continue cooking, frequently stirring for about 3 minutes until it becomes foamy, bubbly, and thickened.
- Stir in the salt.
- Pour the caramel over the Matzot and spread it in an even layer. Be very careful, it’s very hot!!!!
- Bake in the oven until bubbling all over (8 to 10 minutes). The toffee should have bubbled up and turned a rich golden brown. Watch the stove so it won’t burn.
- Remove the baking sheet from the oven and sprinkle the chocolate chips on top of the toffee. Let the chocolate chips sit for a minute to melt, then spread the chocolate evenly over the toffee with a spatula. *If the chocolate is not melting, pop the pan back in the oven for a minute or two.
- Sprinkle your favorite toppings.
- Let the Matzo cool completely at room temperature or in the refrigerator, then break it into pieces and serve.
- Eat and enjoy or give it as a gift to someone you love.
Notes
- Line your baking sheet with foil and then parchment paper to prevent the toffee from sticking and to make clean-up easier
- Melt the butter and brown sugar slowly over medium heat, stirring constantly. This will help prevent burning and ensure the toffee is smooth and glossy.
- Bake until the toffee is golden and bubbly. The exact baking time may vary depending on your oven, so keep an eye on it to avoid over-browning. When in doubt, it's better to under-bake the matzo than to over-bake it, as over-baking can make the Matzo brittle too hard to eat.
- When you sprinkle the chocolate chips on top of the toffee, let them sit for a few minutes to melt before spreading them out. This will help you achieve a smooth, even layer of chocolate.
- If you are adding toppings to your Matzo brittle, sprinkle them over the chocolate before it sets so they stick.
- Let the Matzo brittle cool completely before breaking it into pieces. This will allow the toffee and chocolate to set and prevent the pieces from crumbling.
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