This chocolate matzo crack is crispy, buttery, and coated in rich toffee and melted chocolate that shatters with every bite. The flaky sea salt on top adds the perfect sweet-salty finish. I first tried this Passover dessert at my neighbor's Seder years ago, and I've been making it every spring since because it's so easy and always disappears fast.
If you love simple treats with big flavor, you'll want to keep this recipe close to your Salted Caramel Butter Bars and Caramel Turtle Pie.It's one of those desserts that looks fancy but comes together in about 20 minutes with ingredients you probably already have. If you love easy treats with big flavor, you'll also want to try my Coffee Toffee Cookies, both perfect for when you need something sweet without a lot of fuss.
Why You'll Love This Matzo Crack
Quick and easy. With only five main ingredients and less than half an hour from start to finish, this homemade chocolate Matzo Crack is one of the simplest desserts you'll ever make. No fancy techniques, no tricky steps, just straightforward baking that delivers big results.
Make-ahead friendly. You can prep this toffee matzo dessert up to three days in advance and store it in the fridge for up to a week. It actually gets better after a day or two when the flavors settle and the toffee firms up.
Sweet and salty perfection. The flaky sea salt balances the richness of the toffee and chocolate, creating that crave-worthy contrast that makes this dessert so addictive. It's similar to the caramel-chocolate combo in my Millionaire Cheesecake, but with an extra layer of crunch.
Crowd-pleaser. Whether you're hosting a Seder or just looking for a Passover dessert that everyone will love, this one never disappoints. Kids love the sweetness, adults appreciate the sophistication, and everyone loves breaking it into irregular shards and sneaking pieces from the fridge.
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Matzo Crack Ingredients
Here's everything for this sweet salty Matzo Crack dessert.
See Recipe Card Below This Post For Ingredient Quantities
- Matzo: Forms the crunchy base that holds the toffee and chocolate. Use plain, unsalted matzo for the best results.
- Unsalted butter: Creates the rich, smooth toffee that coats the matzo. Make sure it's cut into pieces so it melts evenly.
- Dark brown sugar: Adds deep caramel flavor and helps the toffee develop that beautiful golden color. Packed brown sugar gives the best texture.
- Pure vanilla extract: Balances the sweetness and adds warmth to the toffee. Don't skip this, it makes a difference.
- Semi-sweet chocolate chips: Melt into a glossy layer that spreads perfectly over the hot toffee. You can use milk chocolate or dark chocolate if you prefer.
- Sea salt: Sprinkled on top for that essential sweet-salty contrast. Flaky sea salt works best because it adds texture and doesn't dissolve completely.
How to Make Chocolate Matzo Crack
Here's everything broken down into simple steps.
Prepare the matzo: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil, then lay out the matzo in a single layer. You'll fit about four sheets, and it's okay if they overlap slightly or break to fit.
Make the toffee: In a medium saucepan, combine the butter and brown sugar over medium heat. Whisk continuously as the mixture melts, comes to a boil, and turns into smooth toffee. Keep whisking for 2 to 3 minutes until it becomes light golden brown and starts to pull away from the sides of the pan. Remove from heat and stir in the vanilla extract.
Bake the matzo: Pour the hot toffee over the matzo immediately, using an offset spatula to spread it into an even layer. Slide the baking sheet into the oven and bake for 8 to 12 minutes until the toffee bubbles and cracks on top.
Finish with chocolate: Take the baking sheet out of the oven and pour the entire bag of chocolate chips evenly over the hot toffee. Return to the oven for 3 to 5 minutes until the chips soften. Remove again and use an offset spatula to spread the melted chocolate into a smooth, glossy layer.
Add sea salt: Sprinkle the flaky sea salt generously over the chocolate while it's still soft. Let the matzo cool to room temperature, then transfer to the refrigerator for about 2 hours until the chocolate hardens completely. Once firm, break into bite-sized pieces.
Storage: Keep the pieces in an airtight container in the fridge for up to a week. They taste best cold.
Recipe Variations and Substitutions
Different chocolates. Swap the semi-sweet chips for dark chocolate, milk chocolate, or even white chocolate. Just know that white chocolate and some alternative chips don't spread quite as smoothly, so you might need to work a little more with the spatula.
Nut toppings. Sprinkle chopped almonds, pecans, or pistachios over the chocolate before it sets. The nuts add extra crunch and a roasted flavor that pairs beautifully with toffee.
Peanut butter swirl. Melt a few spoonfuls of peanut butter and drizzle it over the chocolate layer, then swirl with a toothpick. It's reminiscent of the rich layers in my Butterscotch Crunch Cake.
Vegan version. Use vegan butter and dairy-free chocolate chips to make a matzo crack vegan version. The toffee won't be quite as buttery, but it still works well.
Flavor extracts. Swap the vanilla for almond extract or a hint of orange zest for a different flavor profile.
Equipment For Matzo Crack
- Rimmed baking sheet: Keeps the toffee from spilling over the edges. A standard half-sheet pan works perfectly.
- Aluminum foil: Lines the baking sheet and makes cleanup incredibly easy. You can peel the whole thing off once the matzo is set.
- Medium saucepan: For making the toffee. A heavy-bottomed pan helps prevent scorching.
- Whisk: Essential for stirring the toffee as it cooks. A sturdy whisk helps you keep everything smooth and prevents lumps.
- Offset spatula: Spreads both the toffee and the melted chocolate evenly. If you don't have one, a regular spatula works, but an offset makes the job easier.
Storage and Make-Ahead Tips
Refrigerator storage. Keep the chocolate matzo crack in an airtight container in the fridge for up to one week. The chocolate stays firm and the toffee maintains its crisp texture when stored cold.
Freezer storage. You can freeze the pieces for up to three months. Layer them between sheets of parchment paper so they don't stick together, then store in a freezer-safe container. Thaw in the fridge before serving.
Make-ahead. This dessert actually improves after a day or two in the fridge. The flavors meld together and the toffee firms up beautifully. Make it up to three days before you need it.
Gifting. Pack the pieces in a decorative tin or cellophane bag tied with ribbon. It's one of the best homemade gifts because it travels well and looks impressive.
Serving Suggestions
With coffee or tea. The rich sweetness pairs beautifully with a strong cup of coffee or black tea. It's the kind of dessert that makes an afternoon break feel special.
Dessert platter. Arrange the pieces on a platter alongside fresh berries and whipped cream for a simple but elegant Passover dessert spread.
Ice cream topping. Break the matzo into smaller pieces and crumble over vanilla or coffee ice cream. The contrast between cold, creamy ice cream and crunchy toffee is wonderful.
After-dinner treat. Serve a few pieces with Andes Mint Cupcakes or No Bake Marshmallow Cheesecake for a dessert table that covers all the flavor bases.
Expert Tips
Don't rush the toffee. Let it cook for the full 2 to 3 minutes until it's light golden brown. Underdone toffee won't set properly and can taste a little grainy.
Work quickly. Once you pour the toffee over the Matzo Crack, spread it fast before it starts to cool and harden. The same goes for spreading the melted chocolate.
Use enough salt. It might look like a lot when you sprinkle it on, but some will fall off when you break the matzo into pieces. You want enough to stay on for that sweet-salty balance.
Let it chill completely. Give the chocolate at least 2 hours to harden in the fridge. If you try to break it too early, the chocolate will smudge and the toffee might still be soft.
FAQ
What is Matzo Crack?
Matzo Crack is a Passover dessert made by layering matzo crackers with homemade toffee and melted chocolate, then topping with sea salt. It gets its name from how addictive it is. My mom always says it's dangerous to keep in the house because you can't stop eating it.
Why is it called matzah crack?
It's called Matzo Crack because it's so addictive, people joke that it's like crack. The combination of sweet toffee, rich chocolate, and salty crunch makes it nearly impossible to eat just one piece. We've had guests ask for the recipe before they've even left the table.
What is a matzo cracker used for?
Matzo is a traditional unleavened cracker eaten during Passover, but it's also used in recipes like this one where its crisp, neutral flavor makes a perfect base for toppings. You can also use it in matzo ball soup or as a substitute for breadcrumbs.
What are the ingredients of matzo?
Traditional matzo is made from just flour and water, with no leavening agents. It's baked quickly to stay flat and crisp. For this Matzo Crack, plain unsalted matzo works best because it lets the toffee and chocolate flavors shine.
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Matzo Crack
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and arrange a single layer of matzo on top.
- In a medium saucepan, combine the butter and brown sugar. Place over medium heat, whisking frequently until the mixture comes to a boil. Once boiling, continue whisking for 2-3 minutes, until the toffee is golden and smooth. Remove from heat and stir in the vanilla extract.
- Quickly pour the toffee sauce over the matzo, spreading it evenly using an offset spatula. Be sure to coat the matzo as thoroughly as possible.
- Place the baking sheet in the oven and bake for 8-12 minutes, or until the toffee starts to bubble and crack slightly on top.
- Remove the baking sheet from the oven. Immediately pour the entire bag of chocolate chips evenly over the toffee-coated matzo. Return the sheet to the oven for an additional 3-5 minutes, or until the chocolate chips have melted. Spread the melted chocolate into an even layer with an offset spatula.
- Sprinkle sea salt generously over the melted chocolate. Let the matzo cool to room temperature, then refrigerate for about 2 hours or until hardened.
- Once the matzo has set, break it into bite-sized pieces. Store in an airtight container in the refrigerator until ready to serve.
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