With layers of matzo, crunchy toffee, pecans, chocolate & Maldon sea salt, matzo crack is not only addictive, it's a must for Passover! Many thanks to my friend Chef Cyndie for sharing her "Matoh Brittle" recipe from her "Mom's Cookbook," a cookbook she published for her family & friends. I am fortunate to fit in the friend category! Cyndie received her training at the famed CIA in NYC and went on to work at the Quaker Test Kitchen in Chicago. This recipe is adapted slightly, only to include my obsession with both Maldon French Sea Salt and Ghirardelli 60% Bittersweet Chocolate.
- 4 - 5 lightly salted Matzo boards
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 1/2 cups pecans, toasted & chopped*
- 16 oz. semi-sweet (we love Nestle) or bittersweet chocolate chips (we LOVE Ghirardelli 60% chips)
- 1/2 teaspoon Maldon Sea Salt Flakes (or kosher salt
- Preheat the oven to 375°. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, filling the entire pan.
- In a saucepan, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately drizzle toffee over the matzos and, using an offset spatula, spread into an even layer.
- Put the pan into the oven and bake for 10 - 12 minutes, or until the toffee topping is cracked and bubbling all over. Remove the pan from the oven and place on a wire rack on the counter so air can circulate underneath. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 30 minutes or so.
- Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp, long, knife, cut into 2-inch squares -- or simply break it into pieces. Store in an airtight container in the fridge and serve cold.
- * I always recommend toasting the pecans to bring out the oils for maximum flavor and crunch, but it is not necessary.
- Freezing? No problem: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you prefer, remove the toffee from the container and let it come to room temperature.