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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Recipe Information
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)
Instructions
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.
Arrange the matzoh crackers in a single layer on the prepared baking sheet, breaking them as needed to fit the pan snugly.
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.
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.
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.
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.
If desired, sprinkle sea salt over the chocolate layer for a sweet-and-salty twist.
Allow the Caramel Matzoh Crunch to cool completely at room temperature, then refrigerate for 1-2 hours until the chocolate is set.
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
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 26.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 187 mg | 4% | |
*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.
