Most people call this “matzoh crack” for its highly addictive quality. Some call it matzoh brittle, or just chocolate-covered matzoh. Apparently, whatever you call it, it’s delicious, and enough to make a sugar-fasting gal break her fast (although I haven’t done so).
This treat is incredibly easy to make; I’ve seen it with regular saltine crackers as well as matzah, and I wonder how graham crackers would fare. My Aunt Liz makes a wonderful cracker/toffee/pecan creation at Christmas that I would swear uses graham crackers, so I’d like to give that a try.
Like many other treats, you can dress this one up as much as you like, or leave it plain and simple. Some recipes call for chopped walnuts or pecans to be sprinkled on after the chocolate chips melt, while others encourage a sprinkling of sea salt. Mike requested this plain version and declared it very tasty.
- 4-6 sheets matzoh (the Passover kind, not regular)
- 1 cup butter
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Line an 11 x 17 rimmed baking sheet with foil, extending well over and completely covering each side. Line the bottom of the sheet with parchment paper, cutting the parchment to fit.
Place matzoh in a single layer in the bottom of the baking sheet; you’ll need to break some of the matzoh into pieces to fit in one single layer.
In a medium saucepan, combine butter and brown sugar and cook until bubbly, stirring frequently. Once the mixture begins to boil, continue boiling for three minutes, stirring well; the mixture will thicken slightly as it cooks.
Remove from heat and stir in vanilla extract and salt, then immediately pour over matzoh. Use an offset spatula to spread toffee evenly over the crackers, as it will begin to set quickly.
Bake for 15 minutes, checking frequently to make sure the toffee doesn’t begin to burn. Remove from the oven and cover with chocolate chips; allow the chips to melt for a few minutes, then spread the melted chips in an even layer over the matzoh.
Allow to cool completely, then break into pieces. Store in an airtight container; we put ours in the fridge to keep the chocolate from re-melting.