Caramel Matzoh Crunch
Indulge in the irresistible combination of sweet, crispy, and chocolatey with this easy-to-make Caramel Matzoh Crunch. Perfect for Passover and beyond, this decadent treat transforms simple matzoh crackers into a luscious dessert with layers of buttery caramel, velvety melted dark chocolate, and a sprinkling of sea salt for a satisfying sweet-and-salty finish. With a quick 10-minute prep time and just 15 minutes in the oven, this recipe is as simple as it is delicious. Whether served as a snack, gift, or festive dessert, this crowd-pleaser is sure to become a family favorite. Don’t forget to break it into shareable pieces before indulging—if you can resist!
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Ingredients
- 4 sheets Matzoh crackers
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Dark chocolate chips or chopped dark chocolate
- 0.5 teaspoon Sea salt (optional, for garnish)
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil, making sure the foil completely covers the sides. Place a sheet of parchment paper on top of the foil.
Step 2
Arrange the matzoh crackers in a single layer on the prepared baking sheet, breaking them as needed to fit the pan snugly.
Step 3
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring frequently until the mixture comes to a boil. Reduce the heat to low and let it simmer for 3-4 minutes, stirring occasionally, until the caramel thickens slightly.
Step 4
Remove the saucepan from heat and stir in the vanilla extract. Immediately pour the hot caramel mixture over the matzoh crackers, spreading it evenly with a spatula to coat all the crackers.
Step 5
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the caramel is bubbling. Keep a close eye to avoid burning.
Step 6
Remove the tray from the oven and immediately sprinkle the chocolate chips evenly over the top of the hot caramel-matzoh layer. Let sit for 2-3 minutes to allow the chocolate to melt, then use a spatula or an offset knife to spread the melted chocolate evenly.
Step 7
If desired, sprinkle sea salt over the chocolate layer for a sweet-and-salty twist.
Step 8
Allow the Caramel Matzoh Crunch to cool completely at room temperature, then refrigerate for 1-2 hours until the chocolate is set.
Step 9
Break the matzoh crunch into pieces and store in an airtight container. The crunch can be kept at room temperature or refrigerated for up to one week.
Nutrition Facts
| Serving size | (744.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3499.0 |
| Total Fat 206.0g | 0% |
| Saturated Fat 116.0g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 1478.0mg | 0% |
| Total Carbohydrate 422.6g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 285.2g | |
| Protein 36.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 425.0mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 1546.1mg | 0% |
Source of Calories