I had never heard of this type of “crack”, nor was I familiar with Matzah crackers until recently. A parent at my daughter’s school asked if I could make this for her son for Passover and I offered to give it a try. Now I know why it is called crack, it is so addictive! This is now one of my favorite recipes, so good!
5 unsalted Matzah crackers
1 cup butter
1 cup dark brown sugar
1 12oz. bag of semi-sweet chocolate chips
Chopped pecans, optional
Line a large cookie sheet with aluminum foil. Cover the pan with the crackers. They don’t break as easily as I expected and I had to use a knife to cut them.
Combine the butter and brown sugar in a saucepan and cook over medium heat until melted while whisking. Bring the mixture to a boil and continue whisking and boiling for 3 minutes.
Pour the toffee mixture over the crackers, then spread with a small spatula to cover the crackers.
Bake at 350 degrees for 8 -10 minutes or until all of the toffee is bubbling.
Top with the chocolate chips and let sit for a minute or so. Once they have softened spread over the toffee.
Sprinkle with coarse sea salt and chopped nuts if you desire, and refrigerate until completely set. Mine took about an hour.
Once set, cut into squares or break into pieces. Yum!!!!
Matzah Chocolate Toffee Crack
- 5 Matzah Crackers, unsalted
- 1 cup butter
- 1 cup dark brown sugar
- 1 12 oz. bag semi-sweet chocolate chips
- 1 tbsp. coarse sea salt
- Line a large baking sheet with aluminum foil. Arrange the crackers to fill the pan.
- Melt the butter and brown sugar over medium heat while stirring with a whisk. Bring to a boil and continue whisking and boiling for an additional 3 minutes.
- Spread the toffee mixture over the crackers. Bake at 350 degrees for 8-10 minutes or until the toffee is bubbling.
- Top with chocolate chips and let sit until soft. Spread over toffee. Sprinkle with sea salt.
- Refrigerate until set. Cut or break into pieces.