April 18, 2025
Every spring, my family observes the Feast of Unleavened Bread as described in Exodus 12:15-20, and every spring, we do our best to come up with recipes and ways to eat unleavened bread for every meals. Over the years, the favorite that we all come back to has been matzah crack: a buttery, toffee-and-chocolate sweet treat with matzah crackers as the base — thus where it gets its name, although my sister-in-law likes to say that’s it’s addicting, too!
As we’re currently observing this mo’ed, I just made my go-to recipe for this yummy snack yesterday, and figured I’d share it with you all to try yourselves. It’s only four ingredients, makes 30-40 pieces of “crack,” and takes about 30 minutes to make it, plus 45 min. to chill.
Ingredients:
- 5-6 salted matzos (I use Manischewitz brand)
- 1 cup butter
- 1 cup hard-packed brown sugar
- 1 12-ounce bag of semi-sweet chocolate (I used Toll House mini chips)
- 1 cup of chopped pecans or walnuts (optional)
- 1 teaspoon sea salt (optional)
Instructions:
- Preheat oven to 350°F, then clear a place in your refrigerator large enough to hold a baking sheet.
- Prepare a rimmed baking sheet with a layer of aluminum foil across the bottom and sides. Lay out matzah crackers, cutting them to size and piecing them together as a single layer, filling the pan. Set aside.
- In a medium saucepan, combine the butter and brown sugar over medium heat. Stir it continually with a whisk, bringing the mixture to a boil. Once the mixture begins to boil, keep stirring it for another 3-4 minutes, until its texture is foamy and thick. Immediately pour it over the matzah crackers, then spread it around into an even layer with a spatula, being careful not to burn yourself on the hot sugar.
- Put the pan into the preheated oven for 8 minutes. The top will be bubbly all over, rising up the sides of the pan. Remove the pan from the oven and sprinkle the bag of chocolate over the top. Wait 4 minutes for the chocolate to soften, then spread it evenly across the toffee with a spatula.
- (Optional:) Sprinkle your nuts or sea salt across the top for some extra texture, to your taste. You can even cover just half the pan, leaving the rest plain.
- Refrigerate the pan on some hot pads or a towel (the pan will still be very warm) until the chocolate is hard — about 45-60 minutes.
- Remove it from the fridge, lift the foil to move the matzah crack onto a cutting board, then peel the crack off of the aluminum foil. Using a large knife, cut it into 2″ squares. Store in an airtight container in the fridge, and serve your addicting crack cold.
I find myself grabbing a piece of crack almost every time I open the fridge as long as it’s in there, and it’s a fantastic and delicious way to observe the feast, as it says, “Seven days you shall eat unleavened bread” (Exodus 12:15).
From my table to yours,
All the recipes listed on this site are Biblically clean based on the laws described in Leviticus 11.
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