Serves 20
120 min
Matzo 'Crack' Recipe
Recipe GLPRfc4e9d0b9e8388
A delightful crispy treat featuring layers of buttery matzo crackers topped with a rich caramel-brown sugar layer and covered in decadent dark chocolate. This Passover-friendly dessert delivers a perfect balance of sweet, salty, and nutty flavors with a satisfying crunch. The combination of toasted matzo, caramelized brown sugar, and premium chocolate makes this an irresistible confection that's perfect for holiday gatherings or whenever a sophisticated sweet craving strikes.
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Ingredients
4 to 6 sheets of kosher for Passover matzo
1 cup kosher for Passover margarine
1 cup firmly packed brown sugar
12 ounces high quality dark or semi-sweet kosher for Passover chocolate
1 vanilla bean
1/2 teaspoon kosher salt
Directions
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Arrange the matzo sheets on the prepared baking sheet in a single layer, breaking them into pieces as needed to fit and cover the entire surface.
Melt the margarine in a small saucepan over medium heat. Split the vanilla bean lengthwise and scrape out the seeds, adding them to the melted margarine. Stir to combine and let cool slightly.
In a separate bowl, whisk together the brown sugar and kosher salt until well combined.
Brush the melted margarine and vanilla mixture evenly over the matzo pieces on the baking sheet.
Sprinkle the brown sugar mixture generously and evenly over the buttered matzo, pressing it down gently so it adheres.
Bake in the preheated oven for 12 to 15 minutes, until the sugar mixture begins to caramelize and turns golden-brown. Watch carefully to prevent burning.
Remove from the oven and allow the matzo crack to cool for 3 to 5 minutes on the baking sheet.
While the matzo is cooling, finely chop or break the chocolate into small pieces. Place in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until completely melted and smooth.
Pour the melted chocolate over the cooled matzo layer, spreading it evenly with a spatula or knife to coat completely.
Transfer the baking sheet to the refrigerator and chill for at least 60 minutes, until the chocolate is completely set and hardened.
Remove from the refrigerator and break the matzo crack into bite-sized pieces along the natural cracks. Store in an airtight container in a cool place.
