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Matzo crack on a square white plate with two raspberrries

Matzo Crack AKA Matzo Toffee

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If you find the classic English toffee hard to resist and daunting to make from scratch, try this Matzo Crack AKA Matzo Toffee!!

This Easy Toffee Recipe is a Passover Classic dessert, but a yummy treat for any holiday!

Matzo Crack on a square white plate with raspberries

Matzo Crack

I’d been super curious about all the pseudo-toffee recipes I’ve seen over the years. Some are made with graham crackers, others with saltines. As a huge toffee fanatic, I wasn’t certain I wanted to find an easy way to have a batch of toffee at my disposal.

When toffee is in the house, all my will power flies out the window! But I had some friends coming over, so I found an excuse to make my own Matzo Crack. I tested this easy toffee recipe earlier this month as Passover was approaching and there were plenty of boxes of matzos on the grocery store shelves.

Overhead view of a bowl and plateful of Matzo Crack

A Super Easy Toffee Treat

Well, this was easy as could be. No candy thermometer necessary for a decadent, toffee-like treat. Now I’m dying to try it with graham crackers. I can see why this was dubbed matzo crack; it’s totally addictive!!!

For another twist on this recipe, my friend, Betsy, of Desserts Required, shared her Coconut Chocolate Toffee Matzo Crunch.

 

Matzo Crack | An easy way to get the taste of toffee without a candy thermometer

Matzo Crack AKA Matzo Toffee

A delectable toffee treat made with matzos! Recipe adapted from Marcy Goldman's Caramel Matzoh Crunch, Treasury of Jewish Holiday Baking

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 18

Ingredients

  • 4-5 matzos
  • 1 cup (2 sticks) butter
  • 1 cup dark brown sugar
  • 12 ounces (2 cups) semi-sweet chocolate chips
  • 1+ cup chopped, toasted pecans

Instructions

  1. Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.
  2. Combine butter and brown sugar in a heavy saucepan. Stir over medium heat till it comes to a boil, then continue to stir and boil for 3 more minutes.
  3. Carefully pour hot mixture over matzos and spread evenly.
  4. Bake for 10 minutes or till caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over surface and sprinkle with pecans.
  5. Refrigerate till chocolate is firm, about 45 minutes. Using parchment, remove toffee from pan to large cutting board and cut into bite sized pieces. Store in refrigerator up to 2 weeks.

Total time: 1 1/2 hours

Yield: approximately 3 dozen pieces depending on size

Nutrition Information:

Yield:

18

Serving Size:

2 pieces

Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 6mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 2g

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