Description
Chocolate Toffee Matzo Crack is a delectable treat featuring lightly salted matzo topped with homemade buttery toffee, melted semi-sweet chocolate, toasted pecans, and a sprinkle of sea salt. This crunchy, sweet, and salty snack is perfect for sharing during holidays or any special occasion, combining the satisfying crispness of matzo with luscious chocolate and toffee flavors.
Ingredients
Main Ingredients
- 4 to 5 lightly salted matzos (preferably Streit’s brand)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 (12-oz) bag semi-sweet chocolate chips (Ghirardelli recommended)
- 1 heaping cup chopped pecans (toasted for maximum flavor)
- ½ teaspoon sea salt flakes or kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with heavy-duty aluminum foil, allowing the foil to extend over the edges. Place a sheet of parchment paper on top of the foil to prepare for the matzo layer.
- Arrange Matzos: Cover the entire baking sheet with the lightly salted matzos, cutting and piecing them together as needed to achieve full coverage without gaps.
- Make Toffee: In a medium saucepan, combine the unsalted butter and packed dark brown sugar. Cook over medium heat, stirring constantly with a whisk until the mixture boils. If it appears separated, keep stirring; it will come together. After boiling, continue cooking and stirring for an additional 3 minutes until the mixture becomes foamy and thickened. Be cautious as the toffee will be very hot.
- Pour Toffee Over Matzo: Immediately pour the hot toffee evenly over the arranged matzos. Use a spatula to spread it into a uniform layer that covers all the matzo pieces.
- Bake Toffee Layer: Place the baking sheet into the preheated oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling throughout.
- Add Chocolate Chips: Remove the pan from the oven and place it on a wire cooling rack. Immediately scatter the semi-sweet chocolate chips evenly over the hot toffee layer. Allow them to soften for 3 to 5 minutes.
- Spread Chocolate and Add Toppings: Use an offset spatula to spread the softened chocolate into an even layer atop the toffee. Sprinkle the chopped toasted pecans evenly over the chocolate, and finish with a sprinkle of sea salt flakes or kosher salt for enhanced flavor.
- Chill Until Firm: Transfer the pan to the refrigerator and chill for about 45 minutes until the chocolate is firm but not too hard to cut.
- Cut and Store: Using the foil overhang, lift the matzo crack out of the pan onto a large cutting board. With a large sharp knife, cut into 2-inch (5 cm) squares. Store the pieces in an airtight container in the refrigerator and serve cold for best texture and flavor.
Notes
- Use lightly salted matzo for balanced saltiness; Streit’s brand is preferred for best results.
- To maximize pecan flavor, toast them lightly before chopping.
- Be cautious when cooking the toffee; it will be extremely hot and can cause burns.
- Do not refrigerate the finished matzo crack for too long as it will become too hard to cut cleanly.
- This treat keeps well in an airtight container refrigerated for several days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
