Matzo Crack Recipe

Make this matzo crack recipe for Passover dessert or just to have as a sweet snack.

Preheat the oven to 400 degrees and line a rimmed, 10x15-inch baking sheet with parchment paper. Place the matzoh on the sheet in a single layer.
In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted. Continue boiling, undisturbed for 5 minutes. Remove from heat and pour caramel mixture over the cracker layer. Spread out with a spatula to the matzoh cover them evenly.
Transfer the sheet to the oven and bake for 5-6 minutes, or until just bubbly.
Remove the sheet from oven and sprinkle immediately with chocolate chips. Return to the oven for 2 minutes until the chocolate begins to melt and becomes shiny. Remove from oven and spread the chocolate out over toffee with an icing spatula. Sprinkle with salt before the chocolate sets.
Transfer the sheet to the freezer until the chocolate is firm, about 30 minutes. Break into pieces and store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months (see more below!).

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