Arguably our favorite part of passover, this matzoh crack is a perfectly sweet ending to the hours-long seder you just had to suffer through.
Most people remember that with the arrival of passover comes the ban on all things delicious (at least in the opinion of carb-lovers like ourselves). Cakes, cookies, bread, and pasta are all off the table (pun intended), meaning that this annual, 8-day period can seem like a dark and dismal time.
With this super easy, delicious, and passover-friendly dessert, you’ll embrace the power of matzoh and forget how sad you are with the lack of bagels and lox. After all, its salty crunch, gooey caramel, and rich chocolate make for an irresistible and addicting dessert.
1) If you’re making this for a seder where meat will be served, make sure you replace the butter with margarine so that you’re not mixing dairy and meat.
2) If you’re making this to bring to somebody else’s house, make sure you check that all of the ingredients have the kosher label and your friends are okay with it being cooked in a non-kosher kitchen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 20 to 30
Preheat oven to 350°F.
Line 12×17 inch baking sheet with aluminum foil.
Place matzoh pieces side-by-side on baking sheet as closely as possible.
In medium saucepan, melt butter over medium heat, stirring frequently.
Once butter has completely melted, add brown sugar.
Cook mixture for 5 minutes, or until it is dark brown and bubbling.
Pour caramel mixture over matzoh and spread evenly with spatula.
Bake matzoh for 5-10 minutes, or until caramel begins to bubble again.
Remove baking sheet from oven and sprinkle with chocolate chips.
Allow heat to melt chocolate before spreading it evenly across matzoh.
Place baking tray in freezer and allow chocolate to cool completely for about 45 minutes.
Break into pieces and enjoy!