Matzo Cracker Recipe Authentic

6ingredient Toffee Matzo Crack (In 20 Minutes!)

WEBApr 9, 2020 · Matzo crack — essentially chocolate covered matzo — is the most tolerable (and addictive!) way to enjoy matzo. Seriously, people go …

Rating: 4.9/5(15)
1. Preheat oven to 350 F. Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately 4).
2. Place butter and brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes over medium heat until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from heat and add vanilla extract, then carefully stir to combine.
3. Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 15 minutes.
4. Remove baking sheet and pour entire bag of chocolate chips on top. Bake an additional 3-5 minutes. Spread chocolate in an even layer with an offset spatula. Generously sprinkle sea salt all over the top, then refrigerate until hard, about 2 hours. It will look like too much salt, but trust me - it's not! Break matzo into bite-size pieces. Store in refrigerator in an airtight container until needed.

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Easy Matzo Crack Toffee Recipe (5 Ingredients) Yay …

WEBFeb 26, 2024 · This Easy Matzo Crack Toffee Recipe is always something to look forward to on Passover. We like to call this dessert our Passover …

1. Preheat the oven to 350ºF.
2. Lay 3 1/2 matzos out on a 9 x 13 baking sheet lined with parchment paper. You may have to break the matzo to get it to fit.
3. Heat the butter and brown sugar in a small sauce pan on low heat until melted together. Whisk occasionally.
4. Increase heat in the sauce pan to medium and whisk constantly for 3 minutes.

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Chocolate Toffee Matzo Crack Once Upon a Chef

WEBApr 13, 2011 · TESTED & PERFECTED RECIPE - Matzo crackers topped with buttery toffee, melted chocolate, pecans & sea salt – an irresistible …

1. Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
2. Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
3. Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
4. Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

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