Chocolate Toffee Matzo Crack

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Matzo crack

If you like Heath Bars, you’ll love this chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s insanely addictive. (Get it? Crack-ers.) It’s perfect for Passover but don’t worry if you can’t find matzos – there’s a wildly popular variation made with Saltines called Crack Candy (or Christmas Crack during the holidays) and it’s just as good. Both versions have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, pecans and sea salt – a combination that’s absolutely irresistible. And the beauty of it is, it’s easy to make – no candy thermometers, special equipment or tempering of chocolate required.

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Begin by arranging the matzos in a single layer on a baking sheet.

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Make the toffee by combining the butter and brown sugar in a saucepan and cooking until thickened.

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Pour the toffee over the matzos. Be very careful – it’s super hot.

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Spread it into an even layer.

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Bake in the oven until bubbling all over.

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While it’s still hot, scatter the chocolate chips over top and let sit for a few minutes to soften. Then, use a spatula to spread the chocolate into an even layer.

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Sprinkle with chopped pecans and sea salt.

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Refrigerate until firm, about 45 minutes, then transfer to a cutting board and cut into squares.

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Eat and enjoy or give as gifts.

Recipe adapted from Marci Goldman of Better Baking

 

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Chocolate Toffee Matzo Crack

Servings: 35 2-inch squares
Total Time: 1 Hour

Ingredients

  • 4-5 lightly salted matzos (preferably the Streit's brand - see note below)
  • 2 sticks (1 cup) unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
  • 1 heaping cup chopped pecans (toasted if desired, for maximum flavor - see note below)
  • 1/2 teaspoon sea salt flakes or kosher salt

Instructions

  1. Preheat oven to 350 degrees. 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.
  2. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
  3. Make toffee: Combine butter and brown sugar in a medium saucepan. 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.) 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!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
  4. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. 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.
  5. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
  6. Note: I love Streit’s lightly salted matzos for this recipe (and for breakfast slathered with butter and jam) but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.
  7. Note: It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
  8. Freezer-Friendly Instructions: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the toffee from the container and let it come to room temperature.

Reviews & Comments

  • I made this tonight as a practice run for a weekend potluck and it was excellent! I took it to my husband’s work and all the employees liked it too. I’ve already put half in the freezer and am hoping it holds up well until Saturday.

    The only modifications I made were: i. not using foil (because I didn’t have any) and ii. using half a bag of chocolate chips. It was plenty sweet with the half bag; I think I’ll stick with using half in the future as well. I had the matzos in my pantry for 2 weeks but everywhere I went pecans were so expensive. Even at Walmart they only had the giant $10 bags of pecans. Surprisingly, at Whole Foods, I found the best deal, which was in the trail mix bulk bin section! I got a scoop of pecans for $2 which is all that I needed for this recipe.

    [Cost:
    Streit’s Matzo $3 for 11 pieces, Ghirardelli Chocolate Chips $3 for 1 bag, Butter $3 for 4 sticks, Brown Sugar $1, Pecans $2 for 1/4 lb. These quantities were enough for 2 batches, so it is approximately $6/batch. ]

    I would definitely make this again; thanks for your detailed recipe.

    • — Sidra on October 29, 2018
    • Reply
  • Hi! I made this today for a friends birthday this weekend. He mentioned a few days ago that he could eat his weight in this dessert! I’m going to surprise him with it. It’s in the fridge now. I cant wait to try it!! It really was super easy. I couldn’t find the Streits salted or lightly salted….just unsalted….so I used salted butter and just a little kosher sea salt on top!

    • — Dana on August 21, 2018
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  • I made it! Very good.

    • — Linda on April 22, 2018
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  • Delicious! Easy to make. A real crowd pleaser. Take it to the next pot luck. I cannot stop eating this wildly delicious combination. (That’s why I take it to the pot luck.)

    • — lynn on April 16, 2018
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  • Goof proof. Addictive. I will definitely make again.

    Good Proof. Thank you! I love to make candy, but testing it to see if it’s at the soft crack or hard crack stage is so messy and tedious. This recipe got the toffee to the perfect stage without thermometers or water testing.

    • — Julie on April 3, 2018
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  • chocolate toffee matzo crack was as addictive as you said. FABULOUS!!!!

    • — Naomi Schoen on April 3, 2018
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  • Jennifer a friend brought this for passover and it was a hit! We have a lot of people with nut allergies. I’ve been using sunflower or pumpkin seeds in place. Do you think these would work as substitutes and if so, does it change any of the cooking times or temps? please let me know.
    thanks

    • — Deborah on April 2, 2018
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    • Sure, Deborah, I think either pumpkin or sunflower seeds will work. Just make sure they’re unsalted. Glad you liked it!

      • — Jenn on April 2, 2018
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  • How should I store the matzah crack if I’d like to serve it 2-4 days after making it?

    • — Ally on March 29, 2018
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    • Hi Ally, I’d suggest storing it in an airtight container in the fridge. Enjoy!

      • — Jenn on March 29, 2018
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  • amazing

    • — dorris brown on March 27, 2018
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  • I would like to know how many days in advance can the Chocolate Toffee Matzo Crack be made before you intend to serve it. Than You….

    • — Sandy on March 26, 2018
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    • This will last nicely in the fridge for several days (if you can avoid eating all of it)! 😉

      • — Jenn on March 27, 2018
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  • Can I make these in advance and freeze or will the matzoh get mushy?

    • — Ellen Bernstein on March 21, 2018
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    • That’s fine Ellen – it freezes nicely. Enjoy!

      • — Jenn on March 21, 2018
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  • Made this wonderful Toffee Matzo Crack over the holidays. It was outstanding and dangerous. I served it with other Christmas cookies, made it exactly as stated and wouldn’t change a thing. Just fabulous…..Thank You Jennifer, love your recipes and want that mixer👍
    xo
    Geri

    • — Geri on March 1, 2018
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  • This looks fabulous. Cant wait to make it!
    Question: Have you tried Whole wheat matzo as a substitute?

    • — Chanah on December 1, 2017
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    • Hi Chanah, I think regular matzo is probably best for this, but that you could get away with using whole wheat (I haven’t tried it this way).

      • — Jenn on December 1, 2017
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    • Matzoh Crack is delicious and was delicious—cut it with a pizza cutter and that worked very well.

      • — Bill and Judith Bowie on March 30, 2018
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  • This recipe is so addictive it should be served with a warning label! My family and I refer to it as the HOLY GRAIL! Need I say more.

    • — Dorie Uscher on September 21, 2017
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  • Thanks for posting this! I had a box of matzos noone was eating/going to waste. Great way to get them eaten! 🙂

    • — Indiana Lover of Chocolate on September 8, 2017
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  • I made this just is written and it was absolutely perfect. I have never used pecans nor sea salt and that was the element that took it to the next level. I have a made this every year but it never came out this well. The recipe was clearly written beautifully photographed and as I said the pecans and the sea salt really added another dimension to the depth of flavors. I will definitely use this recipe over all of the other ones I have for this. And by the way there is a good reason they call it crack! You can’t stop eating it!

    • — Viv on April 27, 2017
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  • Every time I make this I get requests for the recipe. So easy and perfect every time.

    • — Barbara Dowtin on April 23, 2017
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  • This worked great with Gluten Free Matzah! Made 1 1/2 times the amount of toffee to cover the 5 matzah b/c thats my favorite part. Cooled it overnight on countertop rather than in fridge. Worked Perfect. Thank you so much for the photos, esp, of how the toffee should look (bubbly) when it is done baking. Mine took an extra 3 minutes, but your photos saved mine from being a disaster! Thanks so much!

    • — Penny on April 16, 2017
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  • Big Bust. Your photos are not accurate. When I waited for the sugar and butter to get syrupy, it was burnt. Total bummer

    • — Bummer on April 15, 2017
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  • Does this keep well for a few days? or will the matzo get soggy?

    • — emily on April 11, 2017
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    • Hi Emily, yes this will keep nicely for a few days in the fridge. Enjoy!

      • — Jenn on April 11, 2017
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  • Can I use toasted almonds instead of pecans? I want to make it for Passover?

    • — Theresa Becker on March 30, 2017
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    • Definitely!

      • — Jenn on March 30, 2017
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  • Should these be stored in the refrigerator? Thanks for all the great recipes!

    • — Mary on December 21, 2016
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    • Yes, I think it’s best if stored in the fridge and served cold. Glad you enjoy the recipes!

      • — Jenn on December 21, 2016
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  • My daughter and I love making this at Christmas time. It is simple and addictive!! Thank you for sharing.

    • — Julie on December 1, 2016
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  • wow – so good I had to call someone to come and take it away so I would not eat every bite!

    • — CP on June 1, 2016
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  • I dislike both matzoh and toffee and still ate an entire baking sheet of these!

    • — Bonnie on April 28, 2016
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  • All set to make this and realize I only have wax paper, not parchment. Can I cook it right in the foil?

    • — Krisstel on April 22, 2016
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    • Hi Krisstel, Don’t use the wax paper, but you probably can get away with just using the foil (assuming it’s heavy duty). Hope you enjoy!

      • — Jenn on April 23, 2016
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  • Can I substitute light brown sugar for the dark brown sugar?

    • — Danielle on April 21, 2016
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    • Yes, Danielle, that’s fine. Enjoy!

      • — Jenn on April 22, 2016
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  • This sounds amazing! I have a couple of questions:
    1. If I need to make this pareve, can I use margarine instead of butter? will it come out good?
    2. Can this recipe be made with regular matzos or with the egg ones?

    THANK YOU!!!

    • — natalie on April 19, 2016
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    • Hi Natalie, You can use Passover margarine for this. I think regular matzo is best for this, but think you could get away with egg matzo. Hope you enjoy!

      • — Jenn on April 20, 2016
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  • We can not have any added salt due to hypertension. Can I omit the salt as it sounds wonderful.
    Thanks

    • — Chris on April 13, 2016
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    • Definitely Chris- it will still taste great!

      • — Jenn on April 14, 2016
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  • This is a great recipe that I have made for years, and my gentile relatives LOVE it! So they always ask me to bring it for EASTER DINNER! I am wondering if I add 1 TB corn syrup it will be a little easier to work with.

    • — Doris Ruth on March 23, 2016
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    • Glad everyone enjoys it! I don’t think it’s really necessary to use the corn syrup, but it won’t hurt the recipe if you do.

      • — Jenn on March 24, 2016
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  • Made this today for my son who loves toffee. Before my son could get home my husband started eating it. I had to hide it from him as otherwise I think he wouldn’t have been able to stop eating it. He said it is “dangerous”. The only problem I had was the chocolate didn’t seem to get very melty and was difficult to spread. The end result was still delicious.

    • — kathy on April 18, 2015
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    • Hi Kathy, Glad you and your family enjoyed. Make sure you add the chocolate right when it comes out of the oven, otherwise it won’t melt well.

      • — Jenn on April 20, 2015
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  • Excellent! Even after Pesach it remains a hit! 😀 Love your clear directions. Especially sometimes why something should(n’t) be done. Thank you!

    • — Lydia on April 13, 2015
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  • My toffee part came out somewhat gritty. What am I doing wrong?

    • — Susanna on April 5, 2015
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    • Hi Susanna, Happy to help troubleshoot…did you make any substitutions?

      • — Jenn on April 6, 2015
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  • Help! The toffee layer is struck to the parchment paper. They look and smell so yummy! I want to eat them but don’t want a mouthful of paper. What did I do wrong?

    • — Mary Ann on April 5, 2015
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    • Hi Mary Ann, Did you pour the toffee over the matzo?

      • — Jenn on April 5, 2015
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  • Have you tried it with unsalted matzoh? I have boxes of that so wanted to use it but am wondering if the recipe needs the extra salt.

    • — Bonnie on April 3, 2015
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    • Hi Bonnie, it should be fine; you can just add a pinch more salt at the end.

      • — Jenn on April 3, 2015
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  • My husband is Jewish, my kids are half Jewish, and after making and eating these I may just convert! These are delicious and will definitely be a new tradition to begin the Passover season. Thank you, Jenn!

  • What a great recipe! I must admit, I was a bit skeptical about using crackers as a crust, but I should have remembered whose recipe I was reading. The toffee is phenomenal! Easy to make, and delicious to eat.
    I did wonder however, would it work if I were to substitute the crackers for the crust recipe listed on the Pecan Shortbread Squares? Either way, it’s still quite a tasty treat 🙂

    • — Aminah on February 8, 2015
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    • Hi Aminah, So glad you enjoyed! That could work, although not sure the crust would be sturdy enough to support all of the filling.

      • — Jenn on February 10, 2015
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  • They certainly are delicious. I took a few into work and everyone is addicted!

    • — Deb on August 4, 2014
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  • This tastes wonderful. Every recipe I’ve made from your website is delicious!.

    • — Suzan on July 19, 2014
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  • I’ve also made this with white chocolate! I follow this recipe through the oven part, then freeze the matzo and toffee for 15 minutes. Then I melt white chocolate chips or, preferably Ghiradelli melting disks, and spread it on top of the frozen toffee. Then I refreeze it for another 15 minutes. The white chocolate toffee is amazing!

    • — Linda Frey on April 19, 2014
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    • Oops…forgot to mention…if you use white chocolate chips, you will need to add a small amount (sorry I don’t measure but it’s between a teaspoon and a tablespoon, of vegetable oil to smooth it out.

      • — Linda Frey on April 19, 2014
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  • I could only get the unsalted matzo which many recipes like this use. However, I want that sweet salty combo like your recipe calls for. I’m wondering if just the sea salt finish will cut it or if I should make sure one of the sticks of butter is salted. Thoughts?

    • — Cwein on April 17, 2014
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    • Salted butter is a great idea. You may still need a little extra salt at the end but should come out just fine.

      • — Jenn on April 17, 2014
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      • Thank you! I’ll try it!

        • — Cwein on April 18, 2014
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        • Just made this with the unsalted matzo and used one stick salted butter and one unsalted. I added the 1/2 tsp salt as per your recipe at the end. More than half was eaten in my household before dinner was ready! I had to hide the rest so I could bring to a party tomorrow which was why I made the crack in the first place!

          • — Cwein on April 19, 2014
          • Reply
  • I’ve made this and love it. I’m wondering if it can be made in advance and frozen. Thanks.

    • — Joanna on March 21, 2014
    • Reply
    • Hi Joanna, Yes, no problem to make ahead and freeze.

      • — Jenn on March 21, 2014
      • Reply
  • Has anyone used phyllo dough instead of crackers?

    • — vickie quintana on December 16, 2013
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  • I love this stuff! Now I know there is another way…. matzo! I like the bigger sheets matzo come in. I will definitly look forward to trying this method. Thanks!

    • — Jennifer on November 6, 2013
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  • Love this! It took a few tries to get the caramel candy right but it was great for an end of the year teachers treat.

  • Followed the recipe for the first time today, to bring to a Seder tonight. I’m always a bit nervous with a new recipe that mine won’t turn out like I hope. My family tried it and all I can say is thank goodness I prepared a double batch! Otherwise there wouldn’t be any left to bring tonight. It IS that good and that easy! The recipe, comments and photos were exact matches to my experience, which doesn’t always happen. I can’t wait to see everyone enjoy this treat tonight, thank you so much!

    • — cheryl c on March 30, 2013
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  • i couldnt wait to make this as soon as i got home from work today. they came out perfectly and are delicious. the fun part was following your directions exactly and seeing everything proceed just like the pictures. such a treat! thankyou!!!

    • — susan on March 29, 2013
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  • I would definitely make a lot. I always make a lot because most Passover desserts suck. Not this one, it;s amazing… Thanks for posting.

    • — Beth on March 21, 2013
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  • This recipe was requested by my friend for her baby shower so I made it, exactly as written. It was consumed quickly and so easy to make. It will definitely be a repeat as much as my waistband will allow. 🙂

    • — Angela on March 11, 2013
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  • This one is going on my Passover menu this year. Based on my experience with your other recipes, I better make a dobke batch?

  • This is such a great idea! My mom really loves it, and it is so easy to make. Not just for holiday’s.

    • — patricia Barna on March 9, 2013
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  • Love the taste, but when I cut mine, they splintered into jagged-edged shapes. Did I let them chill too long? Was my toffee/chocolate too thin? Thanks! LOVE your recipes…

    • — Sheila on December 18, 2012
    • Reply
    • Hi Sheila, Glad you enjoyed! It’s hard to say what might make them hard to cut…I can tell you that mine cut neatly but aren’t totally perfect (the prettiest ones always go in the picture). It could be the brand of matzo you used, or that they were too cold. But I wouldn’t worry about it too much — in fact, some people don’t cut them at all but rather just break them into pieces like candy bark. Hope that helps!

      • — Jenn on December 19, 2012
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  • Recently made these using saltine crackers – so good!

    • — Dorothea on October 2, 2012
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  • Love Love Love… a staple for our Passover Seder!

    • — Cherie on October 2, 2012
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  • We’ve made this recipe multiple times since I last posted above. I absolutely love it and crack couldn’t be a better descriptor.
    As far as modifications we’ve made:
    – Used light brown sugar instead of dark because that’s all we seem to have on hand and it works just fine.
    – Instead of semi-sweet chips, we’ve used dark chocolate chunks; again, it’s what we had on hand. The toffee provides enough sweetness to make it work.
    – Substituted pistachios for the pecans; again, it’s what we had on hand. The pistachios were awesome, but then again we’re partial to pistachios.
    – One time, we were out of foil so we used parchment paper. The end result tasted fine,but it is definitely wasn’t as great as using foil nor was it as pretty… maybe it had something to do with the paper not conducting heat as well?

    • — Roxanne on June 20, 2012
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  • When I make these I often make half with nuts and the other half with a more kid friendly topping like mini marshmellows since a lot of the kids don’t like nuts

    • — Meredith Loveless on June 20, 2012
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  • I love this recipe! Such a delicious way to use up the matzoh until next year.

    • — TJ on May 19, 2012
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  • “Crack” is the perfect name for this addictive recipe. Delish!

  • Quick, easy, and popular with co-workers…it doesn’t get any better!

    • — Grace DeShaw-Wilner on May 15, 2012
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  • I have done this with saltines in the past. The matzoh is superior! Thank you!

    • — Jennie on May 15, 2012
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  • Since my first batch these have become a family favorite. They’re easy to make, store well, and perfect for just a bit of sweet when the sweet tooth hits.

    • — Schmidty on May 15, 2012
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  • We have made matzo “brittle” as we call it, for many years, but never added nuts before. What a difference!

    • — Claire on May 15, 2012
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  • I love these with matzo or saltines they are delicious!

    • — Marcia on May 15, 2012
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  • April 6, 2012
    Made this for the holiday tonight and it was the best dessert I’ve ever had. And easy enough for even me to make.
    Thanks for sharing.

    • — Lauren on April 6, 2012
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  • I made these from your recipe right after Christmas and I can definitely testify they are like crack (well, not from personal experience etc etc LOL) We loved them! ….and they were insanely easy to make. I froze half of the batch and we’ve just finished THAT off also. Highly recommended!

    • — Schmidty on March 7, 2012
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  • I made this for the first time last year and looking forward to repeating it again this year after Passover. It was definitely addictive.

    • — Angela on March 5, 2012
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  • Thanks for the tasty Passover recipe, it’s hard to find good desserts without flour in them.

    I used almonds instead of pecans, more like almond roca candy.

    • — phyllis on March 2, 2012
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  • Does the type of Matzo really make a difference??

    • — tai on March 2, 2012
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    • Hi Tai, I love Streit’s but the type doesn’t make a big difference here.

      • — Jenn on March 2, 2012
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  • My grandson is in his first year at West Point. This is what he asks me to make more than anything. He calls me as soon as he gets it. The cadets love it at West Point.

    • — Gayle Snyder on March 1, 2012
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  • These are amazing and highly addicting! I’ve never met anyone who didn’t love these. Plus, some of the ingredients may be substituted. I used saltine crackers instead of matzos and use any kind of nut that I have in the house. You don’t have to be a good baker either. They are super easy to make!

    • — Beata Harnett on March 1, 2012
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  • I’ve made this in various different forms (using graham crackers, Keebler crackers) but had never used matzos. I liked this variation. I’ve also added finely chopped dried cherries with the chocolate chips, have substituted butterscotch chips for the chocolate–it’s a very versatile recipe, and no matter what I do to it, my family loves it.

    • — Colleen on March 1, 2012
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  • I made this for my co-workers and they are addicted! So it’s true, it is like crack!

    Awesome!

    • — Marissa Pacelli on March 1, 2012
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  • These are the best. in fact I made a bunch of this and packaged in glass Christmas tree cookie jars for Christmas presents for the office. Everyone loves them. for the kids I swapped mini-marsmallows for the nuts and that went over well!

    • — meredith Lovelss on March 1, 2012
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  • My mother-in-law makes this! It really is crack. Sweet, salty, crunchy. Hits all the bases!

  • This recipe made me look SO good last Christmas. It was so easy to make but looks & tastes like a professional made it. I will be making it again for Easter!!

    • — Jennifer on March 1, 2012
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  • I have promised my husband that I’ll make this treat during Passover this year… I’m pretty sure that the most excited he’s ever gotten about the holiday.

    • — Roxanne on March 1, 2012
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  • This recipe is incredible! It is the BEST part of Passover…is it “legal” to hide it as the afikomen? Best to make a double recipe: no one could get enough of it.

    • — Linda on March 1, 2012
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  • i originally found this recipe in the better homes and gardens magazine a few years ago, and I decided to make it for Hanukkah. Everyone loved it! I make mine with pistachios though. It gives it a nice color and the saltiness of nut is great. I lost the recipe this year though, so thanks a million for posting it. You’re a life saver!

    • — Becky on December 15, 2011
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  • I just made my own version which I have been making for years-it is similar to this, but yours has more chocolate and I have to say it looks quite good! Spray a cookie sheet with Pam and you will have no problems. I am lazy so I use salted butter and then don’t sprinkle salt on top. You can also stir nuts into the caramel before you bake it in the oven.

  • Hi! Thanks for your response. I did use 100% recycled aluminum that I purchased at the health food store, in a brown box. It is very thin compared to regular aluminum foil. I guess that made a difference in it sticking to the matzah. Next time I will put parchment on top of the foil.

    Thank you!

    • — Lindsey on April 16, 2011
    • Reply
  • Hi Lindsey,

    Thanks so much for your comment. I’m so sorry you had a problem with the foil sticking to the candy. To be honest, I’m not sure why it happened. I’ve made this dessert so many times and never had that problem. The only thing I can think of is maybe the foil…Which brand do you use? Is it heavy duty? Anyhow, if you make it again, there’s a solution: just cover the foil with a sheet of parchment paper. I’m actually going to add that to the recipe – if you had a problem, others might too. Thanks so much for letting me know…I appreciate it! Hope you were able to peel it all off and enjoy the candy. Best, Jennifer

    • Hi Jennifer,
      Thanks for your great recipes, they always work out so well and taste delicious. I have a question about your doughnut muffin recipe. You call for 2 tsp of grated nutmeg in the batter. Do you mean fresh grated nutmeg or nutmeg from the spice jar?
      Thanks for sharing so much of yourself along with your recipes. All the best to you and your family.

      • — Sheila M. on September 28, 2013
      • Reply
      • Thank you so much, Sheila. That is so nice to read! You can use either freshly grated nutmeg or ground nutmeg from a jar. Fresh is better but definitely not necessary, especially if your ground nutmeg is reasonably fresh.

        • — Jenn on September 28, 2013
        • Reply
  • Hi! I made this tonight with my kids. It came out great except that the aluminum foil ended up glued to the bottom of the matzah and it is very difficult to remove. I guess I should have sprayed Pam before I put the matzah down? Any advice?

    • — Lindsey Cohen on April 14, 2011
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    • I use Reynolds non stick aluminum foil. Yesterday I used Reynolds foil on one side- parchment paper on other side wrap. Never saw this before and gave it a try. Worked great too!

      • — Adele on March 25, 2013
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    • I use throw away aluminum pans that are sprayed with Pam. That way nothing sticks to the matzo and I don’t have to clean my cookie sheet.

      • — Linda Frey on March 29, 2013
      • Reply
  • i am afraid to make that…it looks too good

  • Ooh…!! I love this stuff. I make a version at Christmas with saltines and people go bananas for this stuff. Sort of dying for some right now, actually.

    Hope you’ve been doing great! xo

  • I made a similar recipe a few weeks ago and ate the whole pan in like 3 days. Crack is a VERY appropriate name for this treat 🙂 Can’t wait to make it again with your recipe!

    • — Liz on April 14, 2011
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