Matzo Balls Full Crack AKA Matzo Full Chocolate Toffee Recipe
If you find the classic English toffee hard to resist and daunting to make from scratch, try this Matzo Crack AKA Matzo Toffee!! Matzo crack is a dessert staple during Passover at our house, along with chocolate chip meringues, coconut macaroons, and flourless chocolate cake.This Easy Toffee Recipe is a Passover Classic dessert, but a yummy treat for any holiday!
Originally created by cookbook author Marcy Goldman of Better Baking, Chocolate Toffee Matazo Balls 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.
I’d been super curious about all the peusdo-toffee recipes I’ve seen over the years. Some are made with graham crackers, others with saltines. As a huge toffee fanatic, I wasn’t certain I wanted to find an easy way to have a batch of toffee at my disposal.
When toffee is in the house, all my will power flies out the window! But I had some friends coming over, so I found an excuse to make my own Matzo Crack. I tested this easy toffee recipe earlier this month as Passover was approaching and there were plenty of boxes of matzos on the grocery store shelves.
A Super Easy Toffee Treat
Well, this was easy as could be. No candy thermometer necessary for a decadent, toffee-like treat. Now I’m dying to try it with graham crackers. I can see why this was dubbed matzo crack; it’s totally addictive!!!
For another twist on this recipe, my friend, Betsy, of Desserts Required, shared her Coconut Chocolate Toffee Matzo Crunch
- prep time 10 MINUTES
- cook time 15 MINUTES
- total time 25 MINUTES
- yield 18
- 4-5 matzos
- 1 cup (2 sticks) butter
- 1 cup dark brown sugar
- 12 ounces (2 cups) semi-sweet chocolate chips
- 1+ cup chopped, toasted pecans
Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper.
Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.
Combine butter and brown sugar in a heavy saucepan.
Stir over medium heat till it comes to a boil, then continue to stir and boil for 3 more minutes.
Carefully pour hot mixture over matzos and spread evenly.
Bake for 10 minutes or till caramel mixture is bubbling.
Remove from oven and evenly sprinkle with chocolate chips.
Wait about 5 minutes for chocolate to melt, then smooth over surface and sprinkle with pecans.
Refrigerate till chocolate is firm, about 45 minutes.
Using parchment, remove toffee from pan to large cutting board and cut into bite sized pieces.
Store in refrigerator up to 2 weeks.
Total Time: 1 1/2 hours
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