It's not Passover yet. It won't be Passover for over a week. And this isn't even really our recipe.
But this stuff is so awesome, we just had to post the recipe now. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate is so addictive there's even a special nickname for it: ... We call it matzo crack. It's just that addictive.
A friend of ours calls it "chocolate with an excuse," but we say untrue! Passover gives us an reason to make this candy-like dessert, but really there's no need to wait.
Matzo (or matzoh or matzah), the Jewish unleavened cracker-like bread, is the perfect crunchy and flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. In the picture above, we topped some with chopped pistachios, some with crystalized ginger, some got a swirl of peanut butter chips* and chocolate chips, while others only got a light sprinkling of sea salt. Our favorite was the ginger, but you should feel free to experiment. You can even leave off the chocolate all together for just a caramelized matzo.
Based on a recipe from Marcy Goldman, of Betterbaking.com, it's relatively easy. You have to watch the caramel so it doesn't burn, (and so it doesn't burn you!) but the recipe only has a few steps and can be put together in about 20 minutes + cooling time. There's no special equipment, and no watching thermometers.
Chocolate Caramel Matzo Crunch aka Matzo Crack
Makes about 30 pieces of candy
4 to 5 pieces of matzo*
1 cup firmly packed dark brown sugar
1 cup (2 sticks) unsalted butter
1 cup chopped bittersweet chocolate, or semi-sweet chocolate chips
Toppings, as desired
Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.
In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325. (While it is cooking, resist all urges to scrape the pan with extra pieces of matzo. You will burn yourself. Trust us.)
After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
You can leave it just as is, enjoying the simplicity. Or add your favorite toppings while the chocolate is still melted.
Let cool completely, then break into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, we've never had it last long enough to test out the theory.
*When it's not Passover, you can use unsalted saltine crackers instead of matzo, but we prefer the flavor and texture of matzo.
During Passover, avoid toppings of peanuts, as many Ashkenazi Jews abstain from legumes during Passover. You can substitute margarine for the butter to make it parve or vegan. Be aware that some Jews won't eat foods made in a non-kashered kitchen, or those made with non Kosher-for-Passover ingredients.
More Passover Ideas
• Mile-High Lemon Meringue Cake
• DIY Horseradish Sauce
• Not Too Traditional Passover