Description
Chocolate Toffee Matzo Crack is a deliciously sweet and crunchy treat combining layers of crispy matzo cracker, rich homemade toffee, melted semi-sweet chocolate, and crunchy toasted pecans. This easy-to-make dessert is perfect for holidays or anytime you crave a sweet and salty snack bar that’s sure to impress.
Ingredients
Main Ingredients
- 4 to 5 lightly salted matzos (preferably Streit's brand)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 (12-oz) bag semi-sweet chocolate chips (Ghirardelli recommended)
- 1 heaping cup chopped pecans (toasted if desired)
- ½ teaspoon sea salt flakes or kosher salt
Instructions
- Prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with heavy-duty aluminum foil, ensuring that the foil goes up and over the edges, then top it with a sheet of parchment paper for easy cleanup and to prevent sticking.
- Arrange the matzos: Place the lightly salted matzos on the prepared baking sheet, cutting and piecing them together as needed to fill the entire pan with a solid, even layer.
- Make the toffee: In a medium saucepan, combine the unsalted butter and dark brown sugar. Cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. If it appears to separate, continue stirring; it will come back together. Once boiling, keep cooking and stirring for 3 more minutes until the toffee is thickened and foamy. Take care as the mixture will be very hot.
- Pour and bake the toffee layer: Immediately pour the hot toffee over the matzo layer and use a spatula to spread it evenly. Place the pan into the preheated oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling throughout.
- Add chocolate and nuts: Remove the pan from the oven and set it on a wire rack. Immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee to let them soften for 3 to 5 minutes. Then, use an offset spatula to spread the melted chocolate into an even layer. Finally, sprinkle the chopped toasted pecans and sea salt flakes evenly over the chocolate layer.
- Chill and cut: Refrigerate the matzo crack until the chocolate is firm, about 45 minutes. Avoid leaving it in the fridge too long, or it will become hard to cut. Once firm, lift the foil overhang to transfer the matzo crack onto a cutting board. Using a large sharp knife, cut into 2-inch (5 cm) squares.
- Store and serve: Store the matzo crack in an airtight container in the refrigerator and serve chilled for best texture and flavor.
Notes
- Use Streit's brand matzo if possible for the best texture and flavor consistency.
- Toast the pecans before chopping for a deeper, richer nut flavor.
- When cooking the toffee, constant stirring is key to prevent separation and burning.
- Be careful handling the hot toffee as it can cause severe burns.
- Chilling the assembled bars helps the chocolate set properly and makes cutting easier.
- Store leftovers in the refrigerator to maintain freshness and crispness.
