Chocolate Toffee Matzo Delight

This decadent Chocolate Toffee Matzo Crack transforms simple matzo crackers into an irresistible treat that vanishes from my dessert table within minutes. The combination of crunchy toffee, rich chocolate, and toasted pecans creates a perfect balance of textures and flavors that keeps everyone coming back for more.

I discovered this recipe years ago during Passover and now my family requests it year round. Even friends who had never tried matzo before became instant converts after one bite of this irresistible treat.

Ingredients

• Lightly salted matzos: Provides the perfect sturdy base for holding all the delicious toppings
• Unsalted butter: Creates the rich toffee layer and adds incredible flavor
• Dark brown sugar: Caramelizes beautifully with the butter for that signature toffee taste
• Semi sweet chocolate chips: Ghirardelli offers the perfect melt and flavor intensity
• Chopped pecans: Adds essential crunch and nutty flavor
• Sea salt flakes: The finishing touch that balances all the sweetness

Step-by-Step Instructions

Prepare the baking sheet:

Line a rimmed baking sheet with heavy duty aluminum foil ensuring it extends over the edges then top with parchment paper for easy removal and cleanup later. This double layer prevents any sticky toffee from creating a difficult cleanup situation.

Create the matzo layer:

Cover the entire baking sheet with matzos cutting pieces as needed to fill the pan completely. Make sure there are no gaps as the toffee will seep through any openings and potentially burn underneath.

Make the perfect toffee:

Combine butter and brown sugar in a medium saucepan over medium heat stirring constantly with a whisk until the mixture comes to a boil. Continue cooking and stirring for exactly 3 minutes until the mixture becomes foamy and thickens noticeably. Watch carefully as this can burn quickly.

Spread the toffee:

Pour the hot toffee immediately over the matzos and quickly spread into an even layer using a spatula. Work quickly as the toffee will begin to set fast especially around the edges.

Bake to perfection:

Place in a 350°F oven for 8 to 10 minutes until the toffee is bubbling all over and has a slightly crackled appearance. This short baking time allows the toffee to soak into the matzo slightly while developing deeper caramel flavors.

Add the chocolate layer:

Remove from oven and immediately scatter chocolate chips evenly across the hot toffee. Allow them to sit for 3 to 5 minutes until they become glossy and soft then spread into an even layer with an offset spatula.

Add the finishing touches:

Sprinkle evenly with chopped pecans and sea salt while the chocolate is still warm so they adhere properly. The salt is crucial for balancing the sweetness of the dessert.

Chill properly:

Refrigerate until the chocolate is firm about 45 minutes but avoid chilling much longer as it becomes difficult to cut cleanly. Cut into 2inch squares and store in the refrigerator.

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The beauty of this recipe is in its simplicity. I once made this when unexpected guests arrived with just 30 minutes notice and it was ready just in time for dessert. The combination of textures from crisp matzo to chewy toffee to smooth chocolate creates an irresistible treat that disappears quickly.

Storage Tips

This matzo crack keeps beautifully in the refrigerator for up to one week when stored in an airtight container with parchment paper between layers to prevent sticking. For longer storage freeze for up to three months in a freezer safe container. Interestingly you can actually enjoy this treat straight from the freezer as the toffee maintains a pleasant chew rather than becoming rock hard like some frozen desserts.

Perfect Substitutions

If you cannot find matzo crackers saltine crackers make an excellent substitute though you should omit the added salt in that case. For a dairy free version use high quality coconut oil instead of butter and dairy free chocolate chips. The coconut oil creates a slightly different but equally delicious toffee texture. For those with nut allergies simply omit the pecans or substitute with toasted sunflower seeds for a similar crunch factor.

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Serving Suggestions

While delicious on its own this matzo crack elevates to new heights when served alongside coffee ice cream where the bitter coffee notes balance the sweet toffee perfectly. During Passover I often arrange pieces on a dessert board with fresh berries and chocolatedipped dried fruits for a beautiful presentation. For an elegant dinner party serve small pieces alongside espresso or a sweet dessert wine like Moscato.

Cultural Context

Matzo crack has become a beloved Passover tradition in many Jewish households precisely because it transforms the plain unleavened bread into something extraordinary. The recipe brilliantly works within Passover dietary restrictions while creating a dessert everyone eagerly anticipates. This particular version comes from renowned baker Marcy Goldman who popularized this treat in the 1980s. It has since become a cultural phenomenon extending far beyond the Jewish community.

Frequently Asked Questions

→ Can I use salted matzo instead of lightly salted?

Yes, you can use salted matzo. Just reduce or omit the sea salt at the end to balance the flavor.

→ Can I substitute the matzo with something else?

Yes, Saltine crackers are a great substitute. Just omit the added salt as Saltines already have a salty flavor profile.

→ How do I store the finished matzo squares?

Keep the squares in an airtight container in the refrigerator. You can also freeze them for up to 3 months.

→ Do I need to toast the pecans?

Toasting the pecans enhances their flavor, but it is optional. They taste great either way.

→ Can I use milk chocolate instead of semi-sweet chocolate?

Yes, milk chocolate can be used for a sweeter taste, although semi-sweet chocolate provides a better balance of flavors.

→ How do I prevent the toffee from separating?

If the toffee looks like it’s separating while cooking, keep stirring, and it will come together as it thickens.