Matzo Crunch, a Passover Dessert for Everyone

This is a serious hit for Passover and you can be creative with the toppings.

This dish has been a Passover classic since the 1980s. Dreamstime/TCA

This recipe was originally developed by author Marcy Goldman in the 1980s. She named it Matzo Buttercrunch, and it became a sensation in food sections in newspapers across the country. She shared that her toddler son wouldn’t eat any Passover foods, so she came up with this Passover classic that has won a place on Passover dessert plates around the world. This is a serious hit on my Passover table year in and year out as well. You’ll find kids love it as much as adults.

I find that having everything organized in small bowls is a big help in putting these sweet gems together. I also use a metal offset spatula to help spread the caramel and chocolate quickly. If you don’t have one, use the back of a spoon for spreading.

You can double this recipe, but you will have to make the caramel in two different batches. If you have the time, I make up cellophane bags of this for each guest and place it on the table for them to take home. I have also given this as a gift when I am going to someone’s home for Passover.

Through the years I have changed around the toppings, as you can with the following list of tasty tips I’ve offered. Use what you prefer and enjoy. And remember you can serve this all year round—it never disappoints. With all the work required to put together a Passover dinner, I make this up ahead and keep it refrigerated until serving. Remove from the fridge an hour or so before serving. I often like to serve the matzo crunch with a bowl of spring-ripe strawberries.

Tasty Tips

Substitute chopped toasted hazelnuts, pecans, or walnuts for the almonds.

Omit the nuts and toffee; sprinkle with dried cranberries or sea salt.

Substitute chopped toasted pistachios for almonds and omit toffee bits; sprinkle with sea salt.

Matzo Crunch

Makes 4 sheets (each sheet can feed 2 to 4, depending on their appetite)

• 6 tablespoons unsalted butter or margarine
• 1/2 cup dark brown sugar
• 4 sheets matzo
• 3/4 cup bittersweet chocolate chips
• 1/3 cup toasted almonds
• 1/3 cup toffee bits

Preheat the oven to 400 degrees F. Line two baking sheets with foil or parchment paper. (I prefer to use two disposable baking sheets and place them on top of the cookie sheets since it is so messy.) Place two matzos on each baking sheet.

In a medium saucepan over medium heat, melt the butter or margarine. Add the sugar and stir well. (If the heat is too high, the mixture will burn.) Simmer for about 3 minutes, making sure to whisk constantly so the mixture blends well, or until it becomes a thick caramel-like mixture. Remove from the burner.

Working quickly so that the caramel doesn’t harden, divide the caramel mixture among the sheets of matzo, using an offset metal spatula to evenly spread the mixture over the entire surface of each matzo.

Return to the oven and bake the matzos for about 5 minutes or until the topping is bubbly and brown. Watch carefully so they don’t burn.

Remove the sheets from the oven and immediately sprinkle the chocolate chips evenly over each piece of matzo. Place the matzo back in the oven for about 2 more minutes or until the chocolate is just melted. Remove from the oven and spread the chocolate evenly over each piece with a spatula. Sprinkle evenly with the almonds and toffee bits.

Place in the refrigerator for at least an hour. Break into pieces or cut into strips and arrange on a serving platter.

Make ahead: This can be stored, tightly wrapped in plastic wrap in an airtight container and refrigerated for a week or it can also be frozen for a month

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].