If you’ve ever dreamt of indulging in rich, buttery toffee but felt intimidated by the traditional candy-making process, your dreams are about to come true! This incredibly simple and utterly addictive recipe for Matzo Crack, also lovingly known as Matzo Toffee, promises all the luscious flavors of homemade toffee with none of the fuss. Prepare to be amazed by how easily you can create this irresistible sweet treat.
This delightful Easy Toffee Recipe is a beloved classic, particularly around Passover, but its deliciousness transcends any single holiday. It’s a perfect snack for parties, a thoughtful homemade gift, or simply a quick indulgence whenever a toffee craving strikes. Forget complex techniques and specialized equipment; this recipe proves that extraordinary flavor can be achieved with minimal effort and common pantry staples.
Why You Absolutely Must Make This Easy Matzo Toffee
Are you searching for a dessert that delivers maximum flavor with minimum effort? Look no further. This Matzo Crack recipe is a revelation for anyone who loves toffee but dreads the sticky, precise art of traditional candy making. Here’s why it’s destined to become a staple in your recipe repertoire:
- Effortless Toffee Perfection: This matzo crack offers all the decadent flavors of homemade toffee without the need for a candy thermometer or tedious constant stirring. It’s a truly “set it and forget it” kind of sweet that yields spectacular results every time.
- A Tradition You’ll Embrace: After just one bite, this unique confection is sure to become a cherished annual tradition, especially around Passover. Its delightful crunch and rich sweetness are universally appealing, making it a hit with family and friends alike.
- Seasonal Convenience: During the springtime, matzo (also spelled matzoh or matzah) is readily available in most grocery stores, making it the perfect time to whip up a batch. Even off-season, you can easily substitute with other crackers for a similar delightful experience.
- Unleash Your Inner Baker: Even if you consider yourself a novice in the kitchen, this recipe is incredibly forgiving and guarantees a stunning dessert that looks and tastes like it came from a gourmet bakery.
There’s something truly magical about transforming humble matzo sheets into a sophisticated, caramel-coated treat. It’s an easy way to get all the rich, buttery flavors of homemade toffee without all the arduous work typically associated with such confections. This recipe streamlines the process, allowing you to achieve that perfect balance of crispy matzo, gooey caramel, smooth chocolate, and crunchy nuts in record time.
For years, I’d been intrigued by the myriad of “pseudo-toffee” recipes that circulated, often made with graham crackers or saltines. As a self-proclaimed toffee fanatic, part of me was wary – if it was *too* easy to make, would my willpower stand a chance? The thought of having a fresh batch of toffee readily available felt dangerously appealing. But then, an opportunity arose: friends were coming over, providing the perfect excuse to finally test out my own Matzo Crack recipe. With Passover approaching, matzo boxes were plentiful on grocery store shelves, signaling it was the ideal moment to dive into this delightful experiment. The results, as you’ll soon discover, were nothing short of spectacular, solidifying this recipe’s place in my heart and kitchen.
Crafting Matzo Toffee: A Step-by-Step Guide to Sweet Success
Making Matzo Toffee is astonishingly straightforward, proving that you don’t need a culinary degree or fancy equipment to create a truly decadent, toffee-like treat. The absence of a candy thermometer is a game-changer, simplifying the process and making it accessible to even the most hesitant home bakers. Follow these easy steps to sweet perfection:
- Prepare Your Pan: Begin by preheating your oven to 350ºF (175ºC). Line a large, rimmed baking sheet with aluminum foil, ensuring the foil extends slightly over the edges. This makes for easy removal later. Over the foil, place a sheet of parchment paper. Arrange a single layer of matzo sheets across the entire surface of the pan, breaking them as needed to fit snugly. This creates the foundational “cracker” for your toffee.
- Craft the Caramel: In a heavy-bottomed saucepan, combine the butter and dark brown sugar. Place the saucepan over medium heat, stirring continuously until the mixture comes to a full, rolling boil. Once boiling, continue to stir and boil vigorously for exactly 3 minutes. This precise timing is crucial for achieving the perfect caramel consistency without a candy thermometer.
- Pour and Spread: Carefully remove the saucepan from the heat. Pour the hot caramel mixture evenly over the matzo, ensuring every piece is coated. Use an offset spatula or the back of a spoon to gently spread the caramel to the edges of the matzo layer. Work quickly but carefully, as the caramel will begin to set as it cools.
- Bake to Perfection: Transfer the baking sheet to the preheated oven. Bake for 10 minutes, or until the caramel mixture is visibly bubbling all over the surface and has deepened in color. This baking step helps the caramel adhere to the matzo and creates that wonderful crunchy texture.
- Add the Toppings: Remove the pan from the oven. Immediately and evenly sprinkle your desired amount of chocolate chips over the hot caramel. Let them sit for about 5 minutes to soften from the residual heat. Once softened, use an offset spatula to gently spread the melted chocolate into a smooth, even layer. While the chocolate is still warm and melted, generously sprinkle with your chopped nuts or other chosen toppings. The warmth of the chocolate will help the nuts adhere.
- Chill and Break: Allow the Matzo Toffee to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 45 minutes, or until the chocolate is firm. Once fully firm, use the parchment paper to lift the entire sheet of toffee from the pan onto a cutting board. Break or cut the cooled toffee into irregular, bite-sized pieces.
Expert Recipe Tips for Irresistible Matzo Toffee
While this Matzo Toffee recipe is incredibly simple, a few expert tips can elevate your creation from delicious to absolutely divine. Pay attention to these details for the best possible results:
- Seasonal Substitutions: If you’re making this treat outside of Passover season and matzo is hard to find, don’t despair! You can easily substitute matzo with saltine crackers, graham crackers, or even Ritz crackers. Each will offer a slightly different flavor profile – the sweet-salty crunch of saltines or the buttery notes of Ritz are particularly delightful if you’re a fan of those flavor combinations.
- Toast Your Nuts for Flavor Burst: Don’t skip toasting your nuts! This simple step makes a huge difference in flavor, bringing out their essential oils and adding a deeper, richer taste and aroma. You can chop your pecans (or walnuts, almonds, etc.) and toast them in a dry skillet over low heat, stirring frequently until fragrant, about 3-5 minutes. Alternatively, spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-8 minutes, stirring occasionally. Watch them carefully to prevent burning.
- Timing is Key for Toppings: Ensure you sprinkle the toasted nuts (or any other toppings) over the melted chocolate as soon as you’ve smoothed it over the hot toffee base. The warmth is essential for the toppings to adhere properly.
- The Right Tool for Spreading: For the smoothest and most even chocolate layer, use a small offset spatula. Its angled blade provides excellent control, allowing you to spread the chocolate effortlessly across the surface. If you don’t have one, a rubber spatula or the back of a spoon can work, but an offset spatula truly makes a difference.
- Get Creative with Chocolate: While semi-sweet chocolate chips are a classic choice, feel free to experiment! Milk chocolate chips offer a sweeter, creamier profile, while dark chocolate chips provide a more intense, sophisticated bitterness. White chocolate chips can also be used, perhaps drizzled over the top for a decorative touch.
- Beyond Nuts: The customization possibilities are endless! Instead of or in addition to pecans, try chopped walnuts, slivered almonds, or even crunchy toffee bits. For a fun, colorful twist, sprinkle M&M’s or other small candies. Shredded coconut, especially toasted, adds another layer of texture and tropical flavor. A pinch of flaky sea salt sprinkled over the top of the chocolate is also a fantastic addition, enhancing both the sweet and savory notes.
- Patience for Perfection: It’s tempting to dive into this deliciousness immediately, but resist! Allow the Matzo Toffee to cool completely, and then chill it thoroughly in the refrigerator until the chocolate is firm. This ensures clean breaks or cuts and prevents a messy, melty situation.
- Lining the Pan: The double-layer of foil and parchment paper is your best friend here. It ensures easy removal of the entire sheet of toffee once it’s cooled and prevents sticking. Do not skip this step!
Ingredient Notes: Understanding Your Building Blocks
Each ingredient in this Matzo Toffee recipe plays a crucial role in creating its irresistible flavor and texture. Understanding their characteristics can help you achieve the best results and even inspire creative variations.
- Matzos: The Crispy Foundation
Matzo (or matzah/matzoh) is the star of this recipe. This thin, crisp unleavened bread is traditionally eaten during Passover. Its neutral flavor and distinct crunch make it the perfect base for absorbing the rich caramel and supporting the layers of chocolate and nuts. You’ll find it readily available in larger grocery stores, especially in the weeks leading up to Passover. Unsalted matzo is ideal, but if you only find salted, it will simply add a subtle sweet-and-salty dimension, which many people love. - Butter: The Heart of the Caramel
Use good quality butter, as it forms the essential creamy, rich base of your toffee. Salted butter is perfectly fine to use; in fact, the slight saltiness often enhances the overall flavor, balancing the sweetness of the caramel and chocolate. If using unsalted butter, you might consider adding a tiny pinch of fine sea salt to your caramel mixture for that delightful contrast. - Dark Brown Sugar: Deep Caramel Notes
Dark brown sugar is key for achieving that rich, deep caramel flavor. Its higher molasses content compared to light brown sugar gives the toffee a more robust and complex taste, as well as a beautiful golden-brown color. If you only have light brown sugar on hand, you can easily make your own dark brown sugar by adding one tablespoon of molasses to one cup of light brown sugar and mixing it thoroughly. You’ll typically find dark brown sugar in the baking aisle alongside regular brown sugar. - Semi-Sweet Chocolate Chips: The Smooth Topping
Semi-sweet chocolate chips provide a classic, balanced chocolate flavor that complements the sweet caramel without being overly intense. Brands like Ghirardelli or Guittard offer excellent melting quality and taste. However, don’t hesitate to explore other chocolate chip flavors! Dark chocolate chips will yield a more sophisticated, less sweet result, while milk chocolate chips will create a creamier, milder topping. White chocolate chips can also be used for a different visual and flavor profile. - Pecans: The Crunchy Finish
Chopped pecans add a wonderful crunch and a nutty, earthy flavor that beautifully contrasts with the sweet caramel and smooth chocolate. As mentioned in the tips, toasting your pecans beforehand is highly recommended. This simple step unlocks their essential oils, intensifying their flavor and aroma significantly. If pecans aren’t your preference, feel free to substitute with other chopped nuts like walnuts or almonds. For a nut-free option, consider using M&M’s, mini marshmallows, or even additional toffee chunks.
Frequently Asked Questions About Matzo Crack
What exactly is Matzo?
Matzo, often spelled matzah or matzoh, is a thin, crisp, unleavened bread. It holds significant cultural and religious importance, traditionally eaten during the Jewish holiday of Passover. It is typically baked very quickly, without allowing the dough to rise, symbolizing the haste with which the Israelites left Egypt.
What are the primary ingredients in Matzo?
Matzo is traditionally made from a very simple combination of flour (usually wheat, but sometimes spelt, barley, oat, or rye) and water. Some varieties may also include salt for added flavor, creating a slightly salted version that some prefer, especially for recipes like Matzo Toffee that benefit from a sweet-and-salty balance.
Why are there so many different spellings for Matzo?
The variations in spelling largely stem from different transliterations of the Hebrew word into English, as well as regional pronunciations. “Matzo” is the most common spelling you’ll encounter in North American grocery stores and the food industry. “Matzah” is frequently used in religious texts and by Sephardic Jews, reflecting their traditional pronunciation. “Matzoh” (with a long “O” sound) is an older pronunciation primarily used by Ashkenazi Jews.
How should I store this Matzo Toffee to keep it fresh?
For optimal freshness and to maintain its crisp texture, it’s best to store Matzo Toffee in an airtight container in the refrigerator. If you’re stacking layers, place a sheet of parchment or wax paper between them to prevent sticking. Stored this way, it should remain delicious for up to 2-3 weeks, though it’s so addictive it rarely lasts that long! You can also freeze Matzo Crack for up to 3 months. Just be sure to wrap it well in plastic wrap before placing it in an airtight container for freezing.
Can I make Matzo Toffee without matzo?
Absolutely! If matzo is unavailable or you simply prefer another base, you can easily substitute it with other crackers. Saltine crackers, graham crackers, or even Ritz crackers work wonderfully. The cooking times and method remain largely the same, resulting in a similar crunchy, caramel-chocolate treat.
Is Matzo Crack gluten-free?
Traditional matzo is made from wheat flour, and therefore is not gluten-free. However, if you are looking for a gluten-free option, you can find gluten-free matzo varieties available in specialty stores or during Passover. Always check the packaging to confirm ingredients if dietary restrictions are a concern.
What kind of baking pan is best for this recipe?
A standard half-sheet pan (approximately 18×13 inches) with a rim is ideal for this recipe. The rim is crucial to contain the caramel mixture as it bakes and bubbles. Lining it with foil and parchment paper ensures easy cleanup and prevents sticking.
You May Also Savor These Sweet Creations:
If you’ve fallen in love with the simple indulgence of Matzo Toffee, you might also enjoy exploring these other delightful dessert recipes:
- Chocolate Chip Cookie Dough Brownies: A heavenly combination of two classic desserts in one irresistible treat.
- Best English Toffee: For those who appreciate the rich, buttery crunch of traditional toffee.
- Chocolate Toffee Cookies: Chewy, chocolatey cookies studded with delightful toffee bits.
- Coconut Chocolate Toffee Matzo Crunch from Desserts Required: Another fantastic variation of matzo crunch, this time with a tropical twist!
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Matzo Crack AKA Matzo Toffee
A truly delectable and easy-to-make toffee treat created with matzos! This recipe is adapted from Marcy Goldman’s renowned Caramel Matzoh Crunch, found in her Treasury of Jewish Holiday Baking.
Ingredients
- 4-5 matzos sheets
- 1 cup (2 sticks) unsalted or salted butter
- 1 cup dark brown sugar
- 12 ounces (about 2 cups) semi-sweet chocolate chips
- 1+ cup chopped, toasted pecans (or other nuts like walnuts, almonds)
Instructions
- Preheat your oven to 350°F (175°C). Line a large, rimmed baking sheet with aluminum foil, then top with a sheet of parchment paper. Arrange a single layer of matzos across the entire surface of the pan, breaking pieces as necessary to fit snugly. Set the prepared pan aside.
- In a heavy-bottomed saucepan, combine the butter and dark brown sugar. Place over medium heat, stirring constantly, until the mixture comes to a rolling boil. Continue to stir and boil vigorously for exactly 3 minutes.
- Carefully pour the hot caramel mixture evenly over the matzos, spreading it gently to cover the entire surface with an offset spatula or the back of a spoon.
- Bake for 10 minutes, or until the caramel mixture is actively bubbling and looks glossy. Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel.
- Let the chocolate chips sit for about 5 minutes to melt from the residual heat. Then, use an offset spatula to gently spread the melted chocolate into a smooth, even layer. While the chocolate is still warm, sprinkle generously with the chopped, toasted pecans.
- Refrigerate the matzo toffee for at least 45 minutes, or until the chocolate layer is completely firm. Once chilled, lift the entire sheet of toffee from the pan using the parchment paper, transfer it to a large cutting board, and break or cut it into bite-sized pieces. Store any leftovers in an airtight container in the refrigerator for up to 2-3 weeks.
Total active time: Approximately 25 minutes
Total time including chilling: Approximately 1 hour 30 minutes
Yield: Approximately 3 dozen pieces, depending on desired size
Notes
This recipe is perfect for utilizing leftover matzo sheets after Passover. For a delightful salty-sweet twist, a sprinkle of flaky sea salt over the melted chocolate just before it sets is highly recommended!
Nutrition Information (Approximate, per serving):
Yield: 18 servings
Serving Size: 2 pieces
Amount Per Serving:
- Calories: 228
- Total Fat: 13g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 6mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 25g
- Protein: 2g