My favorite part of Passover is the delicious Passover desserts! One of our close family friends used to always make Matzah crunch for us growing up, so I never had to made my own. Now that we have moved, I finally decided to learn to make my own!
I used this recipe from Israel 21C. They say the recipe takes only 41 seconds (and this was definitely not my experience). It took me much longer (especially with the cooling times required, but the result is totally worth it.
Warning: Matzah crunch is completely addictive, so you might want to make a smaller portion if you have little self control and don’t have people to share it with.
My edits to the
original recipe are in red.
- 3 1/2 pieces matzah
- 1 cup butter
- 1 cup dark brown sugar
- ½ teaspoon coarse salt
- 1 teaspoon vanilla
300 grams chocolate (2 bars milk chocolate and 1 bar bitter chocolate)I used 300g semisweet chocolate chips
- ¾ cup pecan halves, chopped
1. Break up matzah pieces to fit on a parchment paper-lined tray. Set aside.
2. Make toffee. Combine butter, sugar, and salt in a large pot and cook on medium heat until the sugar has melted.
3. Once sugar has melted let mixture boil while stirring frequently, until the temperature
registers 150 degrees Fahrenheit (290-300 degrees Celsius) on a candy thermometer (I don’t have a candy thermometer, so I just waited until the sugar melted). Add vanilla and step back as the mixture will bubble up.
4. Immediately pour over the prepared tray and spread out evenly over the matzah pieces. Put in fridge for 15 minutes to set.
5) Meanwhile break chocolate into small pieces and melt in the microwave in 30 second pulses. Stir after each pulse until melted. Set aside. Chop pecan halves and set aside.
6) When toffee has set, pour chocolate over the toffee matzah, and sprinkle with pecans. Let set in the fridge for 40 minutes, then break into shards, or cut into squares.
Sorry the picture is not pretty (I didn’t get pictures of the matzah crunch when it hardened, but I swear it’s delicious)!