Matzo Crack

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Last night, I was too tired to cook a full Passover seder. Instead, I used all my energy to stay up late and make matzo crack. I knew the reward would be worth the effort.

I wasn’t wrong. The crack (it feels weird writing that) is crunchy, sweet, caramely, and salty because of the Maldon that I sprinkled on top. I started ruining pieces on purpose as I cut it up so I could eat more.

Matzo crack is pretty easy to make but there are a couple tricks. First, make sure you have mostly big pieces of matzo lying on a cookie sheet. It’s easier to spread toffee and chocolate over whole pieces than little crumbles of cracker.

Second, it’s probably wise to use the best chocolate chips you can find. Sure, any chocolate would do, but I used Guittard and it took my crack from above average to A++. I found myself “missing” the baking sheet and scattering chocolate chips all over the place so I could eat them by themselves.

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ANYWAY. I would highly recommend making this matzo crack as soon as possible. If you’re celebrating Passover full-force, it makes giving up bread more bearable. If you’re lapsed like me and you’re really only making matzo crack to satisfy your own cravings, it’s still delicious.

Here’s a song that reminds me of this matzo crack. It’s sweet, salty, and addictive. It’s good for most occasions, but probably not a Passover seder.

Matzo Crack (slightly adapted from Once Upon a Chef)

Ingredients

10 lightly salted matzos
4 sticks (2 cups) unsalted butter
2 cup firmly packed dark brown sugar
2 (12-ounce) bags semi-sweet chocolate chips (I used Guittard semisweet)
1 tsp Maldon sea salt flakes for sprinkling on top

Directions

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.

Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.

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.

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 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.

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. Enjoy!

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About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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