Chocolate Toffee Covered Matzo

April 8, 2015


I would like to note that there are many versions of this recipe.  With every type of cracker, with all types of chocolate, and with various topping to sprinkle over.  All of these recipes are called crack.  No joke.  There is no other universal name for this recipe.


So let me tell you what the components of crack are: a cracker of some sort, brown sugar, butter, chocolate, vanilla and salt.  Yep.  The naming of this recipe seems about right.  And the addictive qualities are those of what the actual substance are (or so I hear, people…come on now) – I’ve already eaten about half of the pan, even though I finished making this about 10 minutes ago.  Yes.  Stomach ache.  Worth it.


So be careful making this.  It’s lethal, but so, so good.  Make it Passover friendly this week!  Or make it Passover friendly all weeks!  Because, trust me, you’ll be making this all weeks.


Chocolate Toffee Matzo (recipe from David Lebovitz)

It has been noted that for Passover, this recipe works well with margarine; also omit the vanilla extract or find a kosher brand.

  • 4 to 6 sheets unsalted matzohs (or saltine crackers, enough to be lined up on a baking sheet)
  • 1 cup unsalted butter, cut into chunks
  • 1 cup firmly-packed light brown sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
  • 1 cup (80g) toasted sliced almonds (or another favorite nut)
  • a sprinkle of flaky sea salt

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.  Preheat the oven to 375F.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a medium sized pot, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add 1/2 tsp. salt and vanilla, and pour over matzoh, spreading evenly with a heatproof spatula.

Put the pan in the oven and immediately reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.

Remove from oven and immediately evenly sprinkle with chocolate chips. Let stand 5 minutes.  They will melt and then you will be able to spread all over with an offset spatula.

Sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), and a sprinkle of flaky sea salt.

Let cool completely, first at room temperature, and then in the refrigerator, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.  Ha, it will never last that long.



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