Special Edition: Caramelized Matzo Crunch (Passover)


In honour of the holiday, we are posting early this weekend and are sharing our recipe for chocolate covered matzah.

I have been making this Marcy Goldman recipe for many years.  It can be made nondairy/pareve by using Passover margarine, however the cottonseed and palm oils used are less than desirable from a health perspective.  As well, the taste is much better when using good quality butter.  There are only FOUR ingredients in this amazing delicacy which we call “crack,” because of its addictive nature.  It can keep in the refrigerator for up to one week in a sealed Ziploc bag.


5 plain matzos
200 g butter
1 cup brown sugar
1 ½ cups semisweet chocolate chips



Preheat oven to 350F.  Line 2 cookie sheets with parchment paper and break the matzos into appropriate sizes so that they can accommodate the cookie sheet.


Bring the butter and sugar to a boil over medium heat.


Once the sugar is dissolved, allow the mixture to turn to amber colour.  Take it off the heat and pour the mixture over the matzos.  Bake for 10 minutes.


Sprinkle the chocolate chips over the matzos and allow to rest for 3-5 minutes.


Spread the chocolate over the matzos.


You can quickly set the chocolate matzos in the fridge and then break it up into pieces.

Science Fact of the Week

Matzo is unleavened bread made from flour and water! It can only be in the oven for 18 minutes as beyond this point it is considered to rise. Although matzo is for passover, this is so delicious you might want to eat it year round.

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