Three things make good munchies food: not too bland, interesting texture, and heavy richness. I usually prefer savories over desserts because of texture and stronger flavors, but matzo crack checks every box. It needs to chill in the fridge for a while, but the first few steps before chilling just take a quick twenty minutes, so you can light up while you wait!
Matzo Crack is a Jewish modern-classic that people serve as a Pesach (Passover) dessert or make with leftover Matzah. Matzah (or Matzos) is a traditional flatbread eaten by Jews on Pesach, one of our spring holidays. On Pesach, matzah is the only kind of bread we can have, which rules out a lot of desserts like cakes and cookies, so we have to find creative substitutes that don’t involve bread.
Made from matzah and layered with crunchy toffee, chocolate, and whatever toppings you want, it’s always the first thing to run out at a Seder (ritual dinner). It’s got that perfect combination of strong flavor, fun texture, and heavy richness that satisfies even the most extreme munchies. I’ve also seen someone make an edible version by making the toffee layer with infused butter.
STEP 1: Prep
Preheat your oven to 350°F and cover a baking sheet with aluminum foil. Line the matzos on the baking sheet, edge to edge, so that they cover the whole sheet. Prepare whatever toppings you’re using.
STEP 2: Toffee Layer
Put the butter and brown sugar in a saucepan over medium heat and stir to combine. Once it starts to boil, give it about another three minutes to really thicken it up. Pour the toffee onto the matzos and spread it evenly with a spatula. Be incredibly careful, the toffee will be boiling hot and stick to your skin. NOT A FUN EXPERIENCE.
STEP 3: Chocolate Layer
Put the baking sheet with the matzos in the oven to harden up the toffee for about 8-10 minutes. Once you take it out, immediately sprinkle the chocolate chips on it. The hot toffee will melt the chocolate in 3-5 minutes, once it’s melted spread it evenly with a spatula. Sprinkle whatever toppings you chose on top and put it in the fridge to chill for 45 minutes.
Once you pull it out of the fridge, cut it into squares 1-2” on a side. Just like Bubby makes it, delicious, no?
