Best Chocolate Toffee Matzo Crack Recipes

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

CHOCOLATE TOFFEE MATZO CRACK

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
• 3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
• 4. Make toffee: Combine butter and brown sugar in a medium saucepan.
• 5. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it's separating, just keep stirring; it will come together.).
• 6. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!).
• 7. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
• 8. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
• 9. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top.
• 10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
• 11. Sprinkle with pecans and sea salt. Note: If you can only find regular salted matzos, cut back or omit the sea salt.
• 12. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
• 13. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares.
• 14. Store in an airtight container in the fridge and serve cold.