Matzo Crack (GF) (Edit recipe)

29 recipes
|
19 followers

A chewy, crunchy blend of indulgent flavor. These chocolate caramel toffee Matzo Crack treats make for the best dessert to enjoy over Passover.

Share

save

Original recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

6

Serves: 16

Ingredients

4 Gluten-Free Matzo Squares, sheets
1 cup Butter, Unsalted, cut into large chunks
1 cup Light Brown Sugar, packed tightly
1 Sea Salt, preferably flaky salt
.5 tsp Vanilla Extract
12 oz Semi-Sweet Chocolate Chips, plus additional toppings of your choice

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350℉.
Prepare your pan by lining a 9x13 rimmed cookie sheet completely with foil. Then line it again with parchment paper.
Place your matzo sheets into the pan, breaking up the pieces so that the entire cookie sheet is covered in a single layer. Break up any pieces you need to fit. It doesn't need to be perfect.
Make the toffee/caramel by melting the butter and brown sugar in a small saucepan over medium heat and whisking until it begins to boil. Turn down the heat and continue to simmer and whisk for three minutes until the mixture thickens.
Remove from the heat and add a couple of pinches of sea salt and the vanilla extract. Whisk together.
Quickly pour over the matzo and using an offset spatula, spread over the entire pan. It will begin to set as soon as it is poured.
Bake for 15 minutes watching it carefully so it doesn't burn. The caramel will bubble. If the matzo darkens too quickly reduce the oven temperature.
Take the matzo out of the oven.
Top the matzo with the chocolate chips. Allow the chocolate to sit for up to 5 minutes so it begins to melt.
Using an offset spatula, spread the chocolate over the caramel.
Top with the toppings of your choice.
Cool on the counter. Break into pieces and serve.

Notes

Store in the refrigerator for up to seven days. You can freeze these crackers but the texture will change slightly.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	22 g
Carbohydrates:	29 g
Protein:	7 g
Cholesterol:	35 g
Sodium:	175 mg
Fiber:	2 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.