However throughout my baking adventures I’ve started noticing a number of delicious recipes I make throughout the year that would be kosher for Passover in their original state– for example macarons (how have Jewish bakeries not noticed this, it seems like a giant market waiting to happen!). While I’ve built up a list of delicious kosher for passover recipes I might make all year (I’ll share these at some point), there is one Passover recipe that should be a must for every household.
Matzah Crack. I somehow was not introduced to this easy, amazing, addictive, delicious dessert until college.. I don’t know the origin of this recipe, as it appears all over the internet, but if there is anyone out there that has not tried this yet, then you are really missing out. Seriously, you should just go make a tray now. I’ve heard it is delicious with saltines too, if you are not a matzah house hold.
This recipe is very easy and fast to make, yet somehow I managed to mess it up this year. I guess I've gotten into the habit of thinking that all recipes should have 113 grams of butter and by mistake used that instead of the suggested 226 grams of butter. But I think I’ve stumbled onto a healthier and maybe even better version of the recipe – it came out crunchier and doesn’t stick to your teeth at all. So below is my new recipe for matzah crack. Please do try it, but make sure you have people around to share it with, or you may end up feeling slightly sick after not being able to stop yourself from snacking.
4-6 pieces of salted matzah
113 grams (1 stick) of unsalted butter
1 cup brown sugar
1 cup chocolate chips
1 tsp salt
Preheat the oven to 190 c (375 f )
- Line a baking tray with edges with aluminum foil, and place one layer of matzah crackers down to cover it. (This requires carefully breaking some crackers to fit appropriately).
- In a small pot on the stove melt the butter and brown sugar together, stirring till the sugar is dissolved. Once it begins to boil, let it boil for 3 minutes.
- Pour the caramel quickly over the matzah, making sure to get it close to the corners. Quickly use a spatula and spread it out so it covers all the surfaces.
- Reduce the temperature of the oven to 176c (350f), and bake the matzah crack for 10-12 minutes – until it starts to brown slightly and looks dry-ish (see picture above).
- Remove from the oven and immediately sprinkle the chocolate chips all over the surface. Wait one minute, then use your spatula to spread the chocolate evenly across the matzah crack.
- Wait patiently for it to cool (or place it in the fridge if you are less patient). Then cut it into squares and enjoy.