Matzo Buttercrunch
Experience the ultimate combination of sweet, salty, and crisp with this irresistible Matzo Buttercrunch recipe! Perfect for Passover or any time you want a quick and decadent treat, this no-fuss dessert layers crunchy matzo crackers with rich, buttery toffee and velvety semi-sweet chocolate. Optional toppings like chopped nuts or a sprinkle of sea salt add delightful texture and flavor to every bite. Ready in just 30 minutes, including prep and bake time, this recipe is not only easy to make but also incredibly addictive. Whether you're serving it at gatherings or gifting it during the holidays, Matzo Buttercrunch is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 sheets Matzo crackers
- 1 cup Unsalted butter
- 1 cup Brown sugar (light or dark)
- 0.25 teaspoons Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups Optional topping: Chopped nuts (e.g., almonds, pecans, or pistachios)
- 0.25 teaspoons Optional topping: Sea salt flakes
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil, ensuring it covers the sides, and top with a layer of parchment paper for easy cleanup.
Lay the matzo sheets in a single layer on the prepared baking sheet. Break them as needed so they fit snugly, covering the entire surface.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and salt. Cook, stirring continuously, until the mixture comes to a boil and bubbles uniformly. Let it boil for 2-3 minutes while stirring constantly to prevent burning.
Carefully pour the hot toffee mixture over the matzo sheets. Use a spatula to spread it out evenly, ensuring all the matzo is coated.
Bake the matzo in the preheated oven for 10-12 minutes. Keep a close eye on it, as the toffee can burn if left too long. Remove from the oven when the mixture is bubbling all over.
Immediately sprinkle the chocolate chips over the hot toffee-covered matzo. Wait 3-5 minutes for the chocolate to soften, then use a spatula or knife to spread the melted chocolate into an even layer.
If using optional toppings, sprinkle chopped nuts or sea salt flakes over the chocolate layer while it is still soft.
Let the matzo buttercrunch cool to room temperature, then transfer it to the refrigerator for at least 2 hours (or until fully set).
Once set, break the matzo buttercrunch into irregular pieces with your hands or a knife.
Store in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 65 mg | 1% | |
*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.
