Happy Easter! This is a late post because I just got back from seeing my family for the first time since moving to DC, and it was a much needed little getaway. We laughed a lot, spent a lot of time in the sun, and generally just enjoyed some time together.
Definitely worth the upcoming week of quarantine while I get tested, etc.
I made the recipe for this post before we left so I could leave a treat for our cat sitter. Fortunately, since last week’s post, we were able to get our hands on some matzo, and therefore I was able to make the Passover recipe I wanted to make – Matzo Crack.
This comes together quick, and you may have had a version of this made on saltines rather than matzo. It’s essentially the same, except in the matzo version, you add sea salt, which is unnecessary in the saltine version. It’s called crack because it’s incredibly addicting.
Start by lining a baking sheet with aluminum foil and parchment paper. Then place four matzo sheets along the bottom, cutting pieces as necessary so that they fit properly.
Then, make the toffee. In a medium saucepan over medium heat, combine the butter and brown sugar. Whisk together to melt and bring to a boil. Once it begins to boil, whisk continuously for 3 minutes.
The mixture will thicken a bit. Working quickly, remove from heat and whisk in vanilla extract and sea salt. Pour over the matzo sheets and use an offset spatula to spread to the edges.
Sprinkle with chocolate chips and allow to sit for 5 minutes. Then use an offset spatula to spread the chocolate evenly over the surface.
Sprinkle with toasted chopped nuts and flaky sea salt.
Freeze until solid (or, if you’re patient, leave at room temperature until solid).
Use the parchment paper to remove from baking sheet and use a large chef’s knife to chop into different sized pieces.
Store in an airtight container in the fridge. This is best served chilled, and will last awhile if kept in the cold.
- 4 sheets matzo
- 1 cup unsalted butter, cut into cubes
- 1 cup (190 grams) light brown sugar, packed
- Flaky sea salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- 1 cup chopped nuts, toasted
- Line a baking sheet with aluminum foil and parchment paper. Cut 4 sheets of matzo to fit to cover the bottom of the pan.
- In a medium saucepan over medium heat, whisk together butter and brown sugar to melt. Bring to a boil and continue to boil for 3 minutes, whisking constantly.
- Remove from heat and quickly whisk in vanilla extract and sea salt. Pour over matzo and use an offset spatula to spread to edges.
- Sprinkle chocolate chips over caramel layer and let sit for 5 minutes.
- Use an offset spatula to spread chocolate over the caramel.
- Sprinkle with sea salt and toasted nuts. Allow to harden either at room temperature or by freezing. Once set, break into pieces.
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