Caramel Matzo Crunch
Indulge in the irresistible layers of sweet and crunchy decadence with Caramel Matzo Crunch, a simple yet show-stopping dessert perfect for Passover or any occasion. This easy-to-make treat starts with crispy matzo sheets coated in a rich, homemade caramel made from butter and brown sugar. Once baked to golden perfection, it’s topped with a generous layer of melted semi-sweet chocolate, creating a luscious combination of flavors and textures. For an extra gourmet touch, sprinkle sea salt, chopped nuts, or colorful sprinkles on top. Ready in under 30 minutes, this no-fuss recipe is ideal for gifting, entertaining, or satisfying late-night cravings. Caramel Matzo Crunch is the ultimate crowd-pleaser that will have everyone coming back for more!
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Recipe Information
Ingredients
- 4 sheets Matzo
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1.5 cups Semi-sweet chocolate chips
- 0.5 teaspoons Sea salt (optional)
- 0.25 cups Chopped nuts or sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil and place the matzo sheets in a single layer, breaking them as needed to fit within the edges of the pan.
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil. Let it boil for 3 minutes without stirring, then remove from heat.
Carefully pour the hot caramel over the matzo sheets, spreading it evenly with a spatula to cover all the edges.
Bake the caramel-coated matzo in the preheated oven for 10-12 minutes, or until the caramel is bubbling and golden. Keep a close eye to prevent burning.
Remove the tray from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Wait 2-3 minutes for the chocolate to soften, then use a spatula or knife to spread the melted chocolate into an even layer.
Optional: Sprinkle sea salt, nuts, or sprinkles over the chocolate layer for extra flavor and texture.
Allow the Caramel Matzo Crunch to cool at room temperature for about 20 minutes, then transfer the tray to the refrigerator to chill for 1-2 hours, or until fully set.
Once set, break the matzo crunch into irregular pieces and store in an airtight container at room temperature or in the refrigerator for up to one week.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 279.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
