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Saturday, April 23, 2011

Chocolate caramel matzo "crack"

Since it is still Passover, I thought I would get in one batch of chocolate caramel matzo "crack".  This is a versatile bar and can be made with or without nuts and can be made any time during the year. I have never tried Holyland Matzos before, but I bought them this year because they were the only brand I could find in single boxes.   I was happily surprised with a crispy, well done matzo.
My cousin Lori gave this recipe to me and I have tweaked just a little bit over the years.

If you like a mixed marriage of caramel and chocolate, you will love this bar! It might turn out to be your favorite all time treat.  It is crispy, but not crunchy, chocolately, caramely, and not too sweet because you use salted butter and add nuts.  You can leave the nuts on or off. I have heard this recipe is also made with saltines, but saltines definitely have a different flavor and texture than matzo.  Let me know what you think!
  The few, delicious ingredients:

The matzo set up:

The caramel stuff:

The spread:

Post baked, ready for chocolate:


The chocolate spread:

The final nuts:

The final cut:

The ingredients:
(4) plain, no salt added matzos
(1) cup salted butter (two sticks)
(1) cup packed light brown sugar
(1) cup chopped nuts (I use pecans - if you have time toast them)
(1.5 -2 ) cups semi sweet chocolate chips
(1) 2-ounce package of toasted sliced almonds

The directions:  Preheat oven to 350°

Line the bottom of a Pam-sprayed cookie sheet with the matzos (the sheet should have sides and be about 11"x17").  Break them to fit.
In a medium saucepan over medium heat melt butter and then add brown sugar and pecans.
Increase heat to medium-high and bring to a boil stirring constantly.
Once boiling, reduce heat to medium and let boil for 2 minutes.
Remove from heat and pour quickly over matzos.  Spread quickly to cover matzos because the caramel wants to start setting up.

Bake matzos in the pre heated oven for 9 or 10 minutes or until the caramel is bubbly and a little darker..
Remove them from the oven and sprinkle with chocolate chips.   Turn oven off.
Return to the oven for 2 minutes so chocolate melts.
Spread melted chocolate to cover chocolate doesn't always cover completely-I like a little bit of the caramel showing through-it is a pretty dark gold and shiny.
Sprinkle immediately with sliced almonds and pat them down.

I usually slice them at this point because once they are completely cool, it is more difficult to slice them. I take a sharp large knife and press down hard.  
Refrigerate for about 30 minutes.   They can be stored on the counter top for a week, or longer if you refrigerate them.   Please let me know what you think if you try this recipe!


  1. I have a similar recipe using saltines instead of matzo, it's so sinfully easy and delicious! I may have to pick up some matzo just to make this. I also gave your blog an award, please do stop by my blog to accept it!

  2. These look delicious. I have made the saltine cracker variation but I think I'd like using the matzo crackers better.
    Thank you for stopping by my blog!

  3. Mmm, I once saw this on Martha Stewart and it looks every bit as delicious in your post. Your comment definitely made me smile. I don't know whether I should be happy or apologize for being the reason you're still up at midnight, but I will say that I'm tickled pink about it.

  4. Mmmm! I would have a hard time leaving that alone!

  5. This looks great with the added pecans with the caramel and almonds on top. I will have to try that!!

  6. Oh, I have to make THIS! This recipe looks fantastic as do all of your recipes. Thanks for stopping by my blog. I'll be back to see what delicious things you are creating...