Chocolate Covered Matzo Crunch for Easy Passover
Chocolate Covered Matzo Crunch turns basic matzo, butter, and chocolate into a sheet pan of shattery toffee bark with a sweet-salty, lightly toasty snap—perfect for Passover dessert tables and easy snacking all week.
Equipment
- Rimmed baking sheet (about 18×13 inches / 46×33 cm)
- Heavy-duty aluminum foil
- Parchment paper
- Medium heavy-bottomed saucepan
- Heatproof spatula or wooden spoon
- Offset spatula or spoon (for spreading)
- Cutting board
- Knife (optional, for cutting shards)
Ingredients
- 4 sheets plain matzo about 100 g; preferably kosher for Passover; whole or lightly broken to fit the pan
- 225 g unsalted butter 1 cup (2 sticks), cut into chunks
- 200 g light brown sugar 1 cup, packed
- 1/2 tsp fine sea salt 3 g; plus more flaky sea salt for finishing
- 1 tsp vanilla extract optional but recommended
- 1 1/2–1 3/4 cups semisweet or dark chocolate chips 255–285 g; 50–60% cacao
- 1/4 cup chopped toasted nuts (almonds, pecans, or pistachios) 30–40 g; optional
- flaky sea salt for sprinkling on top (optional but highly recommended)
Instructions
- Prep the pan and oven. Line a rimmed baking sheet (roughly 18×13 inches / 46×33 cm) with heavy-duty aluminum foil, then a layer of parchment on top. Preheat the oven to 190°C / 375°F.
- Arrange the matzo. Lay the matzo sheets on the parchment in a single layer, breaking them as needed so they cover most of the pan. Gaps are fine; the toffee will flow into them.
- Start the caramel base. In a medium, heavy-bottomed saucepan, combine the butter, brown sugar, and fine sea salt. Set over medium heat and stir gently until the butter melts and the mixture is uniform and glossy.
- Boil to toffee stage. Once smooth and bubbling, cook at a steady boil for 3 minutes, stirring often and scraping the sides and corners so nothing scorches, until slightly thickened and glossy.
- Add vanilla and pour. Remove from heat and stir in the vanilla (if using). Immediately pour the hot caramel over the matzo and spread into an even layer with an offset spatula or the back of a spoon.
- Bake to set the toffee. Bake 10–12 minutes, until bubbling across the surface and slightly darker at the edges (start checking at 8 minutes).
- Add chocolate chips. Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let sit 3–5 minutes to soften.
- Spread the melted chocolate. When the chips look shiny and soft, spread into a smooth, even layer to the edges. If needed, return the tray to the still-warm, turned-off oven for 1–2 minutes to help melt.
- Top and cool. While chocolate is soft, sprinkle chopped nuts and a light pinch of flaky sea salt (if using). Cool at room temperature, then refrigerate 45–60 minutes until firm.
- Break into pieces. Lift the sheet out using the foil/parchment. Place on a cutting board and break into irregular shards (or cut with a knife).
- Taste and adjust salt. If it tastes overly sweet, lightly sprinkle a bit more flaky salt on the remaining pieces to sharpen the flavor.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 3.5gFat: 21gSaturated Fat: 12gCholesterol: 50mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 450IUVitamin C: 0.2mgCalcium: 35mgIron: 1.8mg
Tried this recipe?Let us know how it was!
