In honor of Passover, my mom thought it would be fun to make something food- and matzah-related. Thankfully, she chose something that also involved chocolate because Passover treats aren’t known for their deliciousness. (Think dry, bland, and mostly terrible.)
This recipe goes by a lot of different names like matzah candy, matzah crack, or chocolate covered matzah toffee (or Christmas crack if using saltines), but they all produce the same thing: deliciousness squared.
This is hands-down my favorite Passover treat and one that I plan to keep in my recipe archives from now until forever. I also plan to try it with Saltines when we get back home because how could I not.
Anna had a blast helping out on this one. And by helping out, I totally mean stealing all the chocolate chips and shoving them in her face. She also really loved helping to get the spoon clean (ahem) after spreading out the chocolate chips.
How To Make Matzah Candy
- Brown Sugar
- Butter or Earth Balance
- Chocolate Chips
- Sliced Almonds
- Sea or Kosher Salt
- Rimmed Baking Sheet
- Aluminum Foil
- Large dish or storage container
- 3 pieces of matzah (or 20-25 saltine crackers for a non-Passover treat)
- 1 sticks butter or Earth Balance
- 1/2 cup packed brown sugar
- 6 oz chocolate chips
- Optional: sliced (or chopped) almonds or sea/kosher salt for topping
- Preheat oven to 350°F.
- Line a large rimmed baking sheet with aluminum foil. Add matzah (or crackers) in a single layer on the baking sheet, making sure they do not overlap, and set aside.
- Melt butter and brown sugar in a small pot over medium-high heat, stirring often. Once butter and sugar are fully incorporated and like a thick syrup, pour evenly over the crackers.
- Transfer to oven and bake until top is smooth, about 5 minutes.
- Remove from the oven and scatter chocolate chips on top, spreading it evenly as it melts. You may need to put it back in the oven to melt (we did) before it will spread.
- Sprinkle with almonds or sea salt, if using, pressing them lightly into the chocolate.
- Refrigerate at least 20 minutes (or overnight) and break into small pieces. Keep chilled until you serve.
Note: This recipe is easily doubled (we actually halved it from the original). It would also make for a great hostess gift for your next Passover seder. Orrrrr, it’s just a really great way to use up all that extra matzah that no one is going to eat.