Chocolate Caramel Matzo Crunch 


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Difficulty Level Easy

YIELD Makes about 30 pieces of candy

My mother-in-law is going to be 90 this year and she is the family matriarch. She has always held the Passover Seder but it is a huge amount of work and has become too much for her. I have offered to have it in our home for several years, but larger family politics being what they are, it's never happened. All that got sorted this year, and the Seder is happening here.

This is a huge, and I'm sure, difficult step for her, relinquishing control of this very important Jewish holiday. So when she said she wanted to make dessert, I said great. Then she called and said, "Don't buy the matzo, I bought it already". Then she called and said, "Don't buy the chicken wings, I bought them already". Then she called and said did I want her to hard boil the eggs? I declined. Then she called to say that she'd made the soup and matzo balls already so don't make it (so much for the great recipe I was going to try). Then she called and asked if I wanted her to bring cranberries which just confused me. My daughter says I should just tell her I've done everything already, but she knows I haven't. It makes her crazy to think that I haven't cooked everything and frozen it by now. I think the only way to keep her from telling me she has cooked the meat, assembled the Seder plates and bought all the kosher wine is to stop answering the phone for the rest of the week.You don't have to be Jewish to make and enjoy this matzo crunch. Apparently you can keep it in an air-tight container for up to a week, but I guarantee it won't last that long.


4 to 5 pieces of matzo
1 cup firmly packed dark brown sugar
1 cup unsalted butter (2 sticks)
1 cup chopped bittersweet chocolate, or semi-sweet chocolate chips


  1. Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
  2. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.
  3. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
  4. Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.
  5. After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
  6. Let cool completely, then break into smaller pieces and store in an airtight container.

    via: The Kitchn

This recipe appears in: Candy
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