Matzo Crack Recipe (GF)

Chocolate matzoh toffee pieces stacked in a bowl.

5 from 28 votes

This Matzo Crack recipe layers crunchy matzo with rich caramel toffee and smooth chocolate for an irresistible sweet-salty Passover treat. Made with gluten-free matzo, it’s easy to prepare ahead and always one of the first desserts to disappear.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 288kcal

Author: Gwen Wolken

Equipment

1 Offset Spatula
1 Cookie Sheet

Ingredients

4 Gluten-free matzo sheets
1 cup unsalted butter cut into large chunks
1 cup light brown sugar packed tightly
sea salt preferably flaky salt
½ teaspoon vanilla extract
12 oz chocolate chips semisweet
toppings of your choice

Instructions

Preheat your oven to 350℉.
Prepare your pan by lining a 9x13 rimmed cookie sheet completely with foil. Then line it again with parchment paper.
Place your matzo sheets into the pan, breaking up the pieces so that the entire cookie sheet is covered in a single layer. Break up any pieces you need to fit. It doesn't need to be perfect.
Make the toffee/caramel by melting the butter and brown sugar in a small saucepan over medium heat and whisking until it begins to boil. Turn down the heat and continue to simmer and whisk for three minutes until the mixture thickens.
Remove from the heat and add a couple of pinches of sea salt and the vanilla extract. Whisk together.
Quickly pour over the matzo and using an offset spatula, spread over the entire pan. It will begin to set as soon as it is poured.
Bake for 15 minutes watching it carefully so it doesn't burn. The caramel will bubble. If the matzo darkens too quickly reduce the oven temperature.
Take the matzo out of the oven.
Top the matzo with the chocolate chips. Allow the chocolate to sit for up to 5 minutes so it begins to melt.
Using an offset spatula, spread the chocolate over the caramel.
Top with the toppings of your choice.
Cool on the counter. Break into pieces and serve.

Notes

Store the matzo crack in an airtight container in the refrigerator for up to 7 days. While it can be kept at room temperature, the crackers stay crisper and taste best when chilled.

This recipe can be made several days ahead, making it ideal for Passover prep. Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before serving. The texture may soften slightly after freezing, but the flavor remains delicious.

Be sure to line the pan completely with foil and parchment paper to prevent the caramel from leaking or sticking.

After baking, let the chocolate chips sit on the hot caramel for a few minutes before spreading so they melt evenly. Finish with a light sprinkle of flaky sea salt while the chocolate is still warm to balance the sweetness.

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