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Chocolate Toffee Matzo Crack

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With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!

Matzo Crack

If you like Heath bars, you’ll love this homemade chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s so hard to resist. (Get it? Crack-ers.) Originally created by cookbook author Marcy Goldman of Better Baking, matzo crack is the Jewish version on crack candy (or Christmas crack), which is made from saltines. Both recipes have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, nuts, and sea salt. And the best part is that it’s easy to make – no candy thermometers, special equipment, or tempering of chocolate required.

Matzo crack is a dessert staple during Passover at our house, along with chocolate chip meringues, coconut macaroons, and flourless chocolate cake.

How To Make Chocolate Toffee Matzo Crack

ingredients for matzo crack

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

matzo arranged on baking sheet

Make the toffee: Combine the butter and brown sugar in a saucepan.

butter and brown sugar in sauce pan

Bring to a boil.

boiling toffee

Continue cooking, stirring frequently, until foamy and thickened, about 3 minutes.

foamy boiling toffee

Pour the toffee over the matzos and spread into an even layer with an offset or rubber spatula. Be very careful – it’s very hot.

spreading toffee over matzoBake in the oven until bubbling all over, 8 to 10 minutes.

boiling toffee on matzo

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.

spreading chocolate chips over toffee

Sprinkle with chopped pecans and sea salt.

sprinkling with nuts and salt

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

cutting matzo crack into squares

Eat and enjoy or give as gifts.

Matzo Crack

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Chocolate Toffee Matzo Crack

With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!

Servings: 35 2-inch squares
Total Time: 30 Minutes, plus 45 minutes to chill


  • 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)
  • ½ teaspoon sea salt flakes or kosher salt


  1. Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
  2. Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
  3. Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
  4. Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the 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 the foil overhang to transfer the 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 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.

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  • Hi Jenn! I have made something similar for years and always have issues getting the toffee hard (that one used white sugar and a 15 minute boil time). I saw your recipe and was super excited- everything on your site is superb. I made this this morning and it is still chewy! I had it in the fridge for maybe two hours now. I broke it up into pieces and am freezing it. So what do you think I’m doing wrong? Not a hot enough or long enough boil? Maybe a few minutes more in the oven? I would love some advice before the kids all come home next week, as toffee is one of their favorites. The salt, oooh my. Even with my toffee being chewy that threw it over the edge of amazing.

    • — Heather E. on December 16, 2022
    • Reply
    • Hi Heather, It sounds like you didn’t boil it quite long enough so next time, I’d let it go a little longer on the stove. Glad you like it despite the chewy texture!

      • — Jenn on December 17, 2022
      • Reply
  • I am definitely going to make this for our office holiday party this Friday. Question: Do you think candied pecans (I have them in the cupboard) would work?

    • — D.J. Rosenbaum on December 13, 2022
    • Reply
    • Sure (it will make it even more decadent)!

      • — Jenn on December 14, 2022
      • Reply
  • Jenn, you are my go to when I want a fabulous recipe that always turns out?. I’m making these today and was wondering how long (if I keep them hidden from the masses…or just myself ?) they will keep.

    • — Wendy on November 27, 2022
    • Reply
    • LOL! I think it will last nicely in the fridge for about a week. You can also freeze it for up to 3 months.

      • — Jenn on November 28, 2022
      • Reply
      • I forgot to ask what size rimmed sheet pan should I use!??

        • — Wendy on November 28, 2022
        • Reply
        • Hi Wendy, You’ll need an 18 x 13 inch pan (the size that’s typically used for baking cookies). 🙂

          • — Jenn on November 29, 2022
          • Reply
  • Great recipe! I made these yesterday and they came out perfect. Since they taste so good (for-portion-control) I cut them into finger slices! I had almonds on hand, so I used them here.

    Thanks, Sc

    • — Sheree on April 18, 2022
    • Reply
  • Made it. Loved it. Everyone wanted the recipe!!! Thank you

    • — Carol on April 18, 2022
    • Reply
  • This works very well with Yehuda Gluten Free Matzos. They are very crisp and slightly sweet and very delicious in this recipe. No other change is necessary since the rest the ingredients are gluten free though if you have celiac people in you group Nestle tollhouse allergy free morsels chocolate chips are certified GF and so are some other, but not all, brands.

    • — Maxine on April 17, 2022
    • Reply
  • OMG! To die for!

    I just cut them apart.

    Especially do not forgo the salt!

    • — Robin Ben-Chaim on April 14, 2022
    • Reply
  • I add a package of Heath toffee (not the one that is chocolate covered) right after it comes out of oven. I then sprinkle the choc chips and then spread it out as chocolate melts. BTW, an offset spatula does a wonderful job of spreading the toffee and chocolate.

    • — Barbara Berman on April 14, 2022
    • Reply
  • Jenn, could I use chopped walnuts in place of pecans?

    • — Ms. Liz on April 13, 2022
    • Reply
    • Definitely!

      • — Jenn on April 13, 2022
      • Reply
  • Can I overnight this to my kids?? Is it ok to be without refrigeration for 24 hours?

    • — Karen on April 13, 2022
    • Reply
    • Hi Karen, It won’t go bad in the mail, but depending on the temperature, it may melt a little. If you’re overnighting it, it should be fine. Hope they enjoy!

      • — Jenn on April 13, 2022
      • Reply
      • THANK YOU SO MUCH!!! So excited for them to have it!! Chag Sameach!

        • — Karen Silver on April 13, 2022
        • Reply
        • Chag Sameach!

          • — Jenn on April 14, 2022
          • Reply
        • Oh my god! Fabulous, dangerous!

          • — Gabrielle on April 15, 2022
          • Reply
      • This looks yummy! I had the saltine version years ago but since I now have celiac I can’t make them. Fortunately there are gluten free matzos available around Passover so I look forward to making this then. I love all the ideas for add-ons! Thanks

        • — Meredith Bartek on December 14, 2022
        • Reply
  • Insanely good! Everyone loves it.
    Forget about the calories!!!

    • — Ronni nassof on April 11, 2022
    • Reply
  • Thank you for this wonderful recipe! First batch did not bake the toffee long enough and it ended up being chewy as opposed to crunchy. Still very yummy – just have to keep it in the freezer so that it does not get too soft. Second batch baked for almost 15 minutes (I guess perhaps I need to check my oven’s temperature …), instead of using pecans, found some leftover chopped toasted hazelnuts and scattered a mixture of toasted hazelnut and almonds over the chocolate. Used salted matzo and salted butter and ended up not using the fleur de sel as planned.

    As to all the “shards” generated from cutting it up – they make great ice-cream topping! 🙂

    Thank you again for sharing this recipe!

    • — Picosinge on March 28, 2022
    • Reply
  • This recipe looks great. I want to make it. For the part of the recipe where you bake the matzo/toffee- what temperature should you set the oven at?

    • — Carol Tomusiak on March 25, 2022
    • Reply
    • Hi Carol, The oven should be set to 350°F/180°C. Hope you enjoy!

      • — Jenn on March 25, 2022
      • Reply
  • Getting ready to make your Matzo Crack and wondering how large a baking sheet to use.
    Would a 9 X 13 Pyrex work or would the aluminum baking sheet work better?
    This looks amazing … I’m sure our company will devour it. Happy Holidays!
    ~ Julie ~

    • — Julie on December 24, 2021
    • Reply
    • Hi Julie, I use a 13×18-inch baking sheet. Hope that helps!

      • — Jenn on December 24, 2021
      • Reply
      • I made a mistake and only used one stick of butter but it seems to have worked anyway. It’s in the refrigerator so will know soon. Fortunately there is time to remake if needed.

        • — Nancy on April 20, 2022
        • Reply
  • Could you use graham wafers on the bottom instead?

    • — Kelly on September 4, 2021
    • Reply
    • Hi Kelly, I haven’t tried this with graham crackers. The finished product may not be quite as crunchy, but I think it will work. Please LMK how it turns out if you try it!

      • — Jenn on September 7, 2021
      • Reply
      • Hi Jenn,
        You can make this with graham crackers and with Saltine crackers. They all come out amazing.
        Laura V

        P.S . I have tried a lot of your recipes and they are delicious!

        • — Laura V on October 30, 2021
        • Reply
        • Easy and quick to make. Haven’t eaten it yet. And no danger of being too healthy!

          • — Robin Ben-Chaim on April 14, 2022
          • Reply
  • Forget Passover!, my Mother, Aunt & Uncle have repeatedly asked me to make this for them ahead of their card-playing Friday nights. ? My Uncle recently called me the next day overjoyed with happiness, laughing as he spoke, of how wonderful this treat is! He said “you’ve really outdone yourself!” after I made this recipe + your chocolate marbled banana bread. I’m grateful to have stumbled upon your site and have since made several recipes shown here. Thank you Jenn for sharing your talent with the masses. You bring joy to so many households and make it easy for someone like me – who never really cooked much – to be highly successful!

    • — Ms. Liz on June 3, 2021
    • Reply
  • I made some homemade matzoh yesterday and made a batch of this with that matzoh. Yummy! I made a whole sheet pan full and after eating a piece I knew I had better give most of it away! I soon regretted giving most of it away so I’m making another batch right now! Delicious recipe!

    • — Scott Kaplan on April 2, 2021
    • Reply
    • Mine is in fridge just cooling. I have an abundance of matzoh and chocolate. Butter is expensive… Can this be modified with margarine even a mix with shortening? I also have a bunch of that.
      Just trying my options

      • — Taylor on May 19, 2022
      • Reply
      • Unfortunately, I don’t think it will work with margarine or shortening — sorry!

        • — Jenn on May 20, 2022
        • Reply
  • This is delicious and truly hard to stop eating! It was easy to make and came out great. Thanks for another wonderful recipe.

    • — Eileen on March 31, 2021
    • Reply
  • I have no photo to post as the matza toffee wasn’t around long enough! I shared the first batch with my daughter and son-in-law who DID NOT share it with their own kids! Am about to make more of this delicious recipe. What base would you suggest for a non-Pesach version and should be kosher; what are saltines? Anyhow, thank you so much for this, definitely a huge hit.

    • — Joy Steiner on March 30, 2021
    • Reply
    • So glad you liked this (and your comments made me laugh)! Saltines are a light square cracker that is lightly salted.

      • — Jenn on March 30, 2021
      • Reply
      • I had to use odds and ends I had available, without brown sugar, but instead with cane sugar and truvia mix and I added some splashes of maple syrup to make it look like toffee I guess. I used wax paper instead of parchment paper because I never have that in the house. Big mistake! Do not use wax paper with sticky substances, and probably don’t use syrup either. I’m such an idiot and made a huge mess! Anyway the good bits, that I could peel off without residual wax, were delicious! Next time I would get actual brown sugar to do this right.

        • — MP on April 4, 2021
        • Reply
  • Made this yesterday for Passover last night. I made it with Miyokos dairy-free butter, and Enjoy Life vegan chocolate chips. The matzah was even gluten-free!! Suffice it to say, my family (all of them VERY opinionated, discerning dessert-eaters), LOVED it. My brother couldn’t stop eating it and made me swear I’d never bring it to his house again. It is truly one of the best desserts EVER. Two tips: Watch it carefully in the oven. If the parchment isn’t completely covered with matzah and toffee, it can easily burn. Also, if you eat a bite of this and then a bite of popcorn… Heaven. Although it’s heaven on its own. And toasting the pecans is a must. The end.

    • — Anonymous on March 28, 2021
    • Reply
  • Thank you for this. I jus made it and still have to cut it up. Will post a pic.

    • — Shoshy Roback (www.hamatcon.com) on March 26, 2021
    • Reply
    • Made it and it came out great!! One of the best Matzah recipes, thank you!! I tagged you on instagram, I’m @hamatconfoodtips Trying to figure out how to add the pic!

      • — Shoshy Roback (www.hamatcon.com) on March 27, 2021
      • Reply
  • made four batches today..it is great…i read the reviews and kept seeing parchment paper but didn’t see in the recipe..can you instruct me where the parchment goes… i did end up having issues with the bottom of the matzah sticking to the foil. thanks,amy

    • — amy on March 23, 2021
    • Reply
    • Hi Amy, Glad you like it! In the first paragraph, it indicates that you should line a rimmed baking sheet with heavy duty aluminum foil and then top with a sheet of parchment paper. Hope that clarifies!

      • — Jenn on March 24, 2021
      • Reply
  • Hi, I don’t know if anyone will see this but as a black thumb cook so-to-speak (nothing ever comes out right) I’m hopeful for some advice ASAP, before I cook it tomorrow evening.

    I planned to use kosher salt as I don’t like sea salt, however one reviewer emphasized that you MUST use sea salt only. HAS ANYONE ACTUALLY USED KOSHER SALT FOR THIS RECIPE? Also, I’m assuming some of the toffee and chocolate ends up underneath the matzohs. Am I right and if so, is there a way to avoid this (praying it doesn’t stick to the parchment like several people have said has happened to them)? Thanks!

    • — Dianne on March 22, 2021
    • Reply
    • Hi Dianne, Either kosher or sea salt will work here equally well. And a little bit of the toffee and chocolate can end up under the matzo but you shouldn’t have a problem with it sticking to the parchment. Hope you enjoy!

      • — Jenn on March 23, 2021
      • Reply
  • Hi Jenn,
    I think I fixed it. I used a finer brown sugar ( I previously used vons/safeway organic) and I let the chips melt longer and I used a small butter knife to spread the chocolate around.
    Much better!!!! Awesome recipe !!!!!

    • — Debbie on March 21, 2021
    • Reply
  • Hi Jenn

    Just to follow up…. I’m going to make again today. I think the brown sugar I used was too coarse. I’m also going to let the chips melt a little longer and lightly spread so the toffee and chocolate don’t mix together.
    Ill see how it goes …..

    • — Debbie on March 21, 2021
    • Reply
    • Hope you have better luck this time!

      • — Jenn on March 22, 2021
      • Reply
  • Hi there – this is the first time I’ve tried making this myself, although I have eaten it many times. The recipe is pretty easy. I used KFP chocolate, though, so it didn’t melt as smoothly as in the photos 🙁 Next time, Cadbury (I’m in Australia so Ghiradelli isn’t as common here). I also think I didn’t cook the toffee long enough because it wasn’t very thick when I was spreading it, and my matzos were a little curved, which didn’t help. I’ll have to try again – woe is me! 😀

    • — Marla Sanders on March 21, 2021
    • Reply
  • Hi Chef Goddess Jenn
    You are my go to for almost everything I make.
    You are far and away the best cooking/recipe source ever!

    I just made the matzoh crack, but my chocolate does not look as smooth as yours.
    It’s a little grainy looking.
    I suspect I did not cook my toffee long enough. Thoughts?

    Many thanks!

    • — Debbie on March 20, 2021
    • Reply
    • LOL – so glad you like the recipes! 🙂
      Based on what you’re describing, I don’t think it was the toffee. What is the chocolate completely melted? What type of chocolate did you use?

      • — Jenn on March 23, 2021
      • Reply
      • I had this come up too – nestle chocolate (all that was left in s/s). It wasn’t melted enough. I put the pan with the chips back in the hot oven (off) for 2 minutes and it made all the difference for the extra chocolate melting! Super smooth after that.

        For the 2nd batch I used 1 stick of salted and 1 stick unsalted butter which also set off the toffee sweetness.

        • — mellvan on March 27, 2021
        • Reply
  • Your recipe for the matzo crack is fantastic thanks. please can you tell me how to store it – just in a sealed container or in the fridge? thanks

    • — Vera on March 15, 2021
    • Reply
    • Hi Vera, You can store it in an airtight container at room temperature. (And glad you like it!)

      • — Jenn on March 15, 2021
      • Reply
    • Don’t know anything about matzo or where to get it??

      • — Barbara on March 25, 2021
      • Reply
      • Hi Barbara, Most major grocery stores should carry it. You may find it in the ethnic section or Passover section if they have one.

        • — Jenn on March 25, 2021
        • Reply
  • I’ve been making a version of this for the past 25 years. I honestly have to say this recipe turned out flawless. I did part of it with pecans and part of it with chopped pistachios and used Ghirardelli chips as recommended. This will be my new “go-to!”

    • — Alice G. on March 14, 2021
    • Reply
  • Hey Jenn, is the caramel supposed to grainy or smooth? Both times I’ve made this the caramel has been grainy and not yummy. I know it can be so much better, what’s the secret? Thank you!

    • Hi Audrey, It should be smooth. Are you using real butter?

      • Yes, real butter. It had been frozen – does it matter if the butter is chilled, frozen or room temp? Has the grainy caramel thing never happened to you?

        • It hasn’t and freezing the butter shouldn’t matter. It sounds like your sugar is crystalizing. How long are you cooking the mixture? Are you using the full amounts of butter and brown sugar?

  • Jen,
    I have a simple but ignorant question. I love chocolate toffee, but have never found a recipe that is simple and goof proof. Now that I have found you I thought I would check and see if you had a recipe – and found this one. From the reviews, it seems simple and yummy. But here is my question, I have never had it with matzo. How is it different and is this strictly a Jewish recipe for passover?

    • Hi Laura, That’s not an ignorant question! It tastes very similar to other similar recipes that use saltines. And you can use this any time of year — it doesn’t matter at all if it’s not Passover!

  • Jen,
    I want to make these for my son & mail them. Do you think they will mail well?

    • I think you could get away with mailing these. Hope he enjoys!

  • I used saltines and halved the recipe. 1 stick of butter and 1/2 cup dark brown sugar (I love maple flavor). On a whim, on a few crackers I added raisins and dried fruit for chew. Loved it!!

  • Extremely easy to make and quickly became a family favorite. Now I just need to figure out what to use instead of Matzo the other 51 weeks of the year….

  • I also add raisins and/or slivered almonds

  • I’ve made this for years and I love your recipes. Today I made it to clean out the cupboard. While I wouldn’t recommend my method I emptied used brown sugar that was dried and leftover from 2 separate bags. My semisweet chocolate chips got had a white tint. (I think that’s called a bloom.) I literally used whatever was in the cupboard which made 2 kinds. Semisweet chocolate with chopped walnuts and white chocolate with cranberries and pistachios. All came out delicious… I share this just to say… The recipe is forgiving, flexible, and awesome. (I love pecans — wished I’d had some to use.)

  • I made this for (virtual) Passover 2020! It was SO easy and delicious. We hid it from the kids so there would still be some for the end of the seder. Well, the kids should have hidden it from us parents. My husband and I kept sneaking a square here and there. Come seder time, there wasn’t even one matzah sheet worth of the crack/brittle.

    • LOL – glad it was a hit!

  • Hi, I loved your matzo crack, the best ever. Your directions were detailed and your pictures were a great visual resource.
    The second batch of matzo didn’t turn out as crispy as the first batch. The matzo was a little soggy. I used tin foil and parchment paper as recommended. The only difference was the chocolate. The first batch I used semi-sweet chips, the second batch I used nestle’s semi-sweet pieces. Please help as I am about to make my next batch. Thank you again.

    • — Monica M Biegel
    • Reply
    • Hi Monica, glad you like this! I think I’m likely weighing in too late to be helpful but I suspect that the chocolate was the culprit in the second batch. Chocolate chips contain stabilizers whereas the chocolate pieces probably don’t (so the melted chocolate may not quite as hard). Hope that helps!

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