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Thursday, April 9, 2009

A Passover Treat For All -- "Matzoh Crack"

Here it is, just about the simplest "candy" you will ever make (no candy thermometer needed), and it's really, really, really good. Really. If you want to add a little ecumenical confectionery to your holiday feast, try this: Matzoh Toffee Crunch.

What you need:

* About 1/2 of a box of regular, unsalted Passover Matzoh (not Egg Matzoh. Won't work.)
* 1 cup butter -- 2 sticks (Hey, it's candy. Not health food.)
(Using margarine makes this more universal if you keep kosher, but not as delicious.)
* 1 cup packed brown sugar -- light but dark works in a pinch
* 1 to 2 cups real chocolate chips or chunks (depending on how thick you want the chocolate)

* (Optional: sprinkle the top with chopped nuts. Or you can use more creative toppings, like chopped candied ginger, drizzles of melted white chocolate, melted butterscotch or peanut butter chips, ice cream "sprinkles," crushed toffee chips, whatever you like. Not anchovy-stuffed olives.)

What you do:
1) Line a big cookie sheet (jelly roll pan) with aluminum foil, and spray the foil with cooking spray.
2) Lay out the matzoh on top of the foil, single layer. Break as needed to fit, like a jigsaw puzzle.

3) Bring brown sugar and butter to a boil in a heavy saucepan.
Let it boil till it doesn't look "oily" on top, about 3 minutes.

4) Pour the butter/sugar mixture over the pan of matzoh, spread it out.
Pop the pan into a preheated 350-degree oven, for about 10 - 12 minutes, or until it bubbles on top. This may take as long as 15 minutes -- the caramel will bubble and get slightly darker, but watch so it doesn't burn, which can happen quickly.

5) Remove pan from oven and spread the chocolate chips on the hot matzoh.

Allow the chips to get glossy (melted), and then spread them over the matzoh with a knife or spatula.

6) Optional ... sprinkle finely chopped nuts or other topping, into still-soft chocolate. I melted some butterscotch chips -- I didn't have anything more exotic in the pantry -- and drizzled it with a fork over the chocolate. Not very pretty, but it will look better broken up.

And ... now let the candy cool down; you can pop it into the fridge if you are impatient. When it's COOL, you break it into smaller pieces. Taste. Enjoy. It is good, no?

Now you know why the Israelites made sure they grabbed that
matzoh they were baking before they high-tailed it out of Egypt.

This candy will keep for at least a week in an airtight container, but good luck with that.
 You can easily double this recipe, and just make two pans at once.

And a final note -- most recipes you find for this specify unsalted butter. I've used both, and I actually like the touch of salt from salted butter, as it's a welcome foil to the intense sweetness of the caramel and chocolate.  You may even want to lightly sprinkle coarse salt on top.

And a really final, final note: some folks call this "matzoh crack," if by "some folks," we mean my sister-in-law, Phyllis.  But she is right: it IS that addictive.

When it's not Passover, you can make this with unsalted Saltine crackers ( funny is that? "Unsalted Saltines."). Saltine Crack is OK ... but made with matzoh the candy has a flakier, lighter base, and is just better. Plus, it has wackier shapes when broken up -- no scoring on matzoh.

A blessed Easter weekend, and a Zisen Pesach, to all.

-- Cass


  1. Cass,
    If I can prey myself away from the last of the jelly beans I will try this out. It looks interesting! All my best…~Cathy~

  2. I will have to try this one! I am always up for making candy!

  3. Thank you for sharing this Passover treat .......

  4. Mmmmmmmmmmmmm Passover candy. Another day I realize how fortunate I am to get to share That Old House with the ever young and stylish Cass.

  5. Cass I have never heard of "matzoh crack". I doubt I can find that around my neck of the woods.
    Looks yummy.
    Happy FF and Happy Easter Cass.
    Love Claudie

  6. This sounds like I'm going to have to try this. Thanks for sharing this recipe. ~ Robyn




  8. Well that looks delicious. I must pass your post on to my friend who is celebrating Passover.
    And hope she gives me some!

  9. I am almost addicted and I'm just looking! Yummy post!

  10. I love Matzoh! Especially with butter spread on top.

  11. I have never had Matzoh. I think this is something my son would make. Kind of like the Mint Bark he makes during the Holidays.

  12. Yummy that sounds good. Have a great week.

  13. Great pictures! Just to show you have culture spreads, I have had this made with soda crackers, or as my family calls them "saltines", (hey - I live in the rural South!) And down South, we usually have it at Christmas!
    I can say that it is amazingly delicious and addictive. I will have to try it on Matzoh, in your honor!!!!! :D Jewel

  14. Now THAT looks delicious!! Thank you for the step-by-step. I can't wait to try this -

  15. Yummy! Have a wonderful Easter/Easter weekend!

  16. I make a version of this and it's one of our favorite treats! Never tried the butterscotch before, though. YUM. :-)

  17. Hi Cass :)

    WOW! That looks soooo good! Sorry about the drool LOL

    How cute that your husband wrote on here!

    Have a great weekend :)


  18. This just looks like it would be wonderful!

  19. yum, yum! wish i were at your house, but since i am late to post, i am sure it is all gone!

  20. Oh. Yum. I want a piece right now! I might just have to try this.

  21. Cass

    Hey, I could make this! Looks easy adn a nice thing to do with my daughter who's 8!

    Hope you enjoyed a wonderful holiday with you and yours! Tara


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