Go Back
–+ servings
a pile of of chocolate and toffee covered matzah pieces with pecans and sea salt on top.

Chocolate Toffee Matzo Crack

You will love this Matzo Crack made with layers of matzo, homemade toffee, silky vegan chocolate, and sea salt!
5 from 5 votes
Print Pin
Course: Dessert, Vegan Desserts
Cuisine: Jewish
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • 4 pieces matzo
  • 1 cup vegan butter
  • 1 cup brown sugar light or dark works
  • 12 ounces vegan chocolate chips
  • 1-2 teaspoons flaky sea salt use more or less according to preference

Instructions

  • Line a baking sheet with aluminum foil and preheat the oven to 350F. Then, assemble the matzo onto the aluminum covered baking sheet in a single layer. It's okay if some ends or edges overlap. Set aside.
  • Next, make the toffee. Add the vegan butter and brown sugar to a saucepan and stir over medium heat. Once melted, continue cooking until the mixture starts to boil and bubble. Continue cooking at a boil for another 2-3 minutes until the toffee turns frothy and thick.
  • Remove the toffee from the heat and immediately pour the hot toffee over the matzo. Then, use a spatula to spread it into an even layer.
  • Add the tray of toffee-covered matzo to the oven and bake for about 10 minutes until the toffee is bubbling all over.
  • Remove the matzo toffee from the oven and immediately scatter the chocolate chips on top. Let them sit to soften and melt for 2-3 minutes. Then, use a spatula to spread the chocolate into an even layer on top of the toffee.
  • Finally, sprinkle the sea salt over the melted chocolate. If using additional toppings, this is the time to add them.
  • Add the tray of matzo crack to the fridge for about 1 hour to set and harden. Then, remove the matzo from the fridge and break it apart. I prefer to do this by hand so the matzo candy is all different shapes and sizes vs. with a knife. Serve & enjoy!

Notes

  • Please see the blog post for substitution ideas and more recipe tips!
  • I recommend storing the matzah bark pieces in a closed container between layers of parchment paper so they do not stick. You can also store it in a plastic bag. They will keep in the fridge for 4-5 days.
  • I don't recommend freezing this treat as the matzo gets a bit chewy after defrosting and is no longer crunchy.

Nutrition

Serving: 1serving (without pecans) | Calories: 340kcal | Carbohydrates: 36g | Protein: 2g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 508mg | Potassium: 28mg | Fiber: 2g | Sugar: 31g | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!