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Chocolate Covered Caramel Matzo, AKA Matzo Crack

18 April 2011 2,445 views 11 Comments

It’s Passover and that means it’s time for my annual tradition of making matzo crack for the seder. Two years ago, I posted a recipe from The Mensch Chef. This year, I decided to make the version from David Lebovitz with coaching from Emily G. of Wild and Crazy Pearl.

Whether you spell it matzo, matzah, or matzoh — when you cover it with caramel, chocolate, and other goodies, it’s just plain delicious. It’s called crack because you crack the matzo squares into pieces and also because when you try some, you can’t stop eating it.

1. Preheat your oven to 375 degrees

2. Line a baking sheet completely with foil, then cover the foil with parchment paper. In order to get the parchment paper to stay, cover it with the matzo (about 6 sheets) — breaking the squares where needed to cover the sheet completely.

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3. In a 3 quart heavy duty saucepan, melt 1 cup unsalted butter and 1 cup of brown sugar together over medium heat. Stir until the butter melts and the mixture begins to boil. Boil for 3 minutes, stirring constantly.

4. Remove from heat. Add a generous pinch of salt and 1/2 teaspoon vanilla extract.

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5. Pour over matzo, spreading with a heatproof spatula.

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6. Put pan in the oven and reduce heat to 350 degrees; bake for 15 minutes. The caramel should bubble, but not burn.

7. Set aside 1 cup semisweet chocolate chips and any other toppings you enjoy. I used 1/2 cup toasted almond flakes, 1/2 cup toffee nibs, and kosher salt.

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8. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with spatula.

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9. Sprinkle with toppings in any combination desired. I usually do some just chocolate and some with everything. I LOVE the taste of sea salt on these.

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10. Let cool completely. This takes FOREVER just sitting out on the counter so do what Emily G. recommends and put them in the freezer for ten minutes or so to allow the chocolate to harden, then break (or crack) into serving-sized pieces.IMG_4795

Aren’t they gorgeous? They taste amazing too.

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My best idea was to layer them in tupperware with parchment paper to keep them from sticking, and store them in the fridge.
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Matzo crack will last up to a week stored in an airtight container. I recommend serving on a nice platter at your Passover seder or for guests. Just be careful how many you eat in one sitting because they truly are addictive, like crack.

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  • http://www.facebook.com/emily.goodstein Emily Pearl Goodstein

    YAY! I love a W and CP shout out. xo

  • http://www.facebook.com/emily.goodstein Emily Pearl Goodstein

    YAY! I love a W and CP shout out. xo

  • linda

    jodi…not only do i bake this for passover but, have given the recipe to many friends & we all love it…i ate soooo much last nite…treadmill today!

  • http://www.fieldandfeast.com Cecilia

    Would it be wrong of me to serve these at my Easter brunch. Looks so good. Mmmm.

  • linda

    jodi…not only do i bake this for passover but, have given the recipe to many friends & we all love it…i ate soooo much last nite…treadmill today!

  • http://www.fieldandfeast.com Cecilia

    Would it be wrong of me to serve these at my Easter brunch. Looks so good. Mmmm.

  • http://twitter.com/SarafinaKitchen Meagan Warncke

    Delightful! I am so making these! :)

  • Shanon

    thanks for the comment jodi! and congrats again! have a blast on the trip, it sounds amazing.

  • Shanon

    thanks for the comment jodi! and congrats again! have a blast on the trip, it sounds amazing.

  • http://twitter.com/SarafinaKitchen Meagan Warncke

    Delightful! I am so making these! :)

  • Shanon

    thanks for the comment jodi! and congrats again! have a blast on the trip, it sounds amazing.