Matzo Crack has a crispy, flaky Matzo layer, topped with buttery toffee, melted chocolate, toasted pecans, and a sprinkling of sea salt to bring it all together. Eliminating the vanilla extract makes it Passover friendly.
NOTE: This recipe for Matzo Crack is based on the one found on Leah Maroney’s wonderful blog, The Spruce Eats. Leah’s instructions are excellent and her photos are wonderful. You will definitely want to visit her site. She also includes several variations that sound delicious.
I made a few minor tweaks to her original recipe, and wanted to share them with you in case you want to give them a try.
5 pieces (6½"x7" each) matzo (unsalted variety) *
1 cup (8 oz) salted butter (Kerrygold recommended)
2 cups (410 grams) brown sugar (firmly packed)
1 teaspoon vanilla extract (optional) †
1 (12-ounce) bag Guittard Extra Dark chocolate chips
1 cup (125 grams) pecans (roasted and roughly chopped)
¾ teaspoon sea salt (divided) *
See “Recipe Notes” below for footnotes.
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