Passover is almost over. Sort of. Thank goodness for long Jewish holidays that allow slackers like me to post relevant content before they’re done. Last night one of my boys was begging me, “Will you please make matzah (matzo) crack?” Technically, he meant break out the matzah toffee recipe!, but the fact that a full batch is gone less than 24 hours after it was made provides insight to this sweet’s nickname.
It’s totally addictive.
Now, with the nickname of “bread of affliction” you can understand why matzah isn’t typically a food one craves. It’s just flour and water, mixed and baked in under 18 minutes, but when you cover smother it with a gooey buttery, sugary mixture, it’s tasty!
Okay, that’s a lie. I think the trick is that you can’t taste the matzah at all.
I copied the original recipe out of a cookbook a decade or so ago. I’m pretty sure this tired and true recipe is adapted from Marcy Goldman’s A Treasury of Jewish Holiday Baking.
Matzah Toffee Recipe
Preheat the oven to 375.
Line your baking sheet or pan with foil and place 6-7 matzah boards (total) in them. I had two large baking sheets that looked like this:
Comibine one cup of brown sugar and 1 and 3/4 sticks of butter in a sturdy pot. I use a low flame keeping a “slow and steady wins the race” outlook. Stir often and do not step away to check your Facebook status. When everything melts and begins to boil continue stirring for another 3-4 minutes.
Place the baking sheets in the oven and immediately turn the heat down to 350. It will cook for about 15 minutes, with the toffee mixture bubbling up again, but as before, don’t let you attention wander lest it burn.
Take care when you remove this from the oven. If your children are as spazzy as mine when it comes to removing hot items from the oven, do this yourself. The toffee mixture will still be somewhat liquidy and is dangerously hot.
When they are resting on top of the stove or on a cooling rack, sprinkle a handful or two (or three) of chocolate chips over the hot surface. Let them sit for a moment until they melt and then spread them around in a manner that pleases you. Maybe you like a thick layer of chocolate? Maybe you’re going for a drizzled effect. Sprinkle with walnuts or pecans if you like.
Let cool. Stick them in a fridge or freezer if you’re in a hurry for the chocolate to harden. Break or crack the boards into pieces and enjoy.
Whether as a snack, dessert or hostess gift, matzah crack is a hit!
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Beth @ TheAngelForever says
April 20, 2014 at 10:26 pmThank you so much for sharing because it looks amazing. I wish I had all of the ingredients to make this now. Pinned it in my Passover recipes board to make next year.
holly says
April 21, 2016 at 10:29 pmPrinting this!