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Toffee and Chocolate Matzo Crack Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 57 minutes
  • Yield: 8 servings

Description

This Toffee and Chocolate Matzo Crack recipe is a deliciously sweet and crunchy treat perfect for any occasion. It combines the crispy texture of matzo with a buttery caramel toffee layer topped with melted chocolate chips and a sprinkle of finishing salt for the perfect balance of sweet and salty flavors. Easy to prepare and great for sharing, this dessert is sure to become a favorite snack.

Ingredients

Base

  • 4 sheets matzo

Toffee Sauce

  • 1 stick unsalted butter (1/2 cup or 8 tablespoons)
  • 1/2 cup packed dark brown sugar

Toppings

  • 3/4 cup mini semisweet chocolate chips
  • A few pinches Fleur de Sel finishing salt or Maldon sea salt flakes

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) and place a rack in the center of the oven to ensure even baking.
  2. Prepare the baking sheet: Use a rimmed baker’s half sheet, approximately 13 x 18 inches. Line it with aluminum foil, extending the foil up the sides to catch any drips from the caramel.
  3. Arrange matzo: Place the matzo sheets in a single layer on the baking sheet. Break a couple of the matzo sheets into thinner strips as needed to fill the entire sheet without overlapping to create an even base.
  4. Make caramel sauce: In a 3-quart saucepan over medium heat on the stovetop, melt the butter together with the packed dark brown sugar. Stir continuously with a silicone spatula or whisk until the sugar fully dissolves and the mixture becomes smooth and grain-free. Allow it to come to a boil, then continue boiling while stirring for about 2 minutes until it bubbles vigorously and thickens slightly. Remove from heat immediately.
  5. Spread caramel over matzo: Carefully pour the hot caramel sauce over the arranged matzo sheets. Use an offset or rubber spatula to quickly spread the sauce evenly across the surface of each piece. Don’t worry if the coating isn’t perfect, as the caramel will continue to melt and spread during baking.
  6. Bake toffee: Place the baking sheet with caramel-coated matzo into the preheated oven. Bake for 6 to 7 minutes, allowing the caramel to cook further and bubble up for a chewy toffee texture. Remove the baking sheet from the oven afterward.
  7. Add toppings: Immediately sprinkle the mini semisweet chocolate chips evenly over the hot caramel layer so that they begin to melt and adhere. Then sprinkle a few pinches of finishing salt (Fleur de Sel or Maldon) on top to enhance the flavor.
  8. Chill to set: Let the matzo toffee cool and harden to set the chocolate and caramel. This can take about 30 minutes in the freezer, 1 hour in the refrigerator, or 2 hours at room temperature. For a shiny finish on the caramel, allow it to set at room temperature.
  9. Break into pieces and store: Once fully set, gently break or cut the toffee into irregular pieces. Store in an airtight container, separating layers with wax or parchment paper. The candy keeps well at room temperature for up to one week or can be frozen for up to one month. If frozen, bring to room temperature before serving.

Notes

  • Be cautious when handling the hot caramel as it can cause burns.
  • Use mini chocolate chips for even melting and better coverage.
  • Breaking the matzo into strips helps create an even layer on the baking sheet.
  • For the best texture and shine, let the matzo crack set at room temperature.
  • Store in layers separated by parchment paper to prevent sticking.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/toffee-and-chocolate-matzo-crack-recipe/