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This Chocolate Covered Matzo Bark aka Matzo Crack is SO yummy, super addicting (you’ve been warned) and perfect for a Passover treat! It’s made using gluten-free matzo and this matzo crack recipe has 3 different variations to satisfy everyone’s favorite flavors!
Chocolate Matzo Crack
Last year at this time, we shared my family’s favorite Matzo Lasagna recipe! I am so excited to share how to make this epic Matzo Crack recipe today, three different ways! Stop & Shop has an incredible selection and offers a wide variety of kosher, organic, grain-free, and gluten-free products at great prices.
Here’s what I used in this recipe:
- Yahuda Gluten-Free Matzo (or Matzo of choice)
- Cookie Sheet Pans
- IF YOU CARE Parchment Baking Paper (Chlorine-Free & Unbleached)
- Dark Chocolate Chips
- Grass-Fed Butter
- Organic Raw Nuts & Seeds
- Nut Butters
- Let’s Do Organic Shredded Coconut (a must also for my Passover Coconut Macaroons)
3 Fun Flavor Options
- Peanut Butter Swirl Matzo Crack
- Trail Mix Matzo Crack
- Chocolate Toffee Crunch Matzo Crack (my personal favorite)
This is the perfect Passover treat that everybody will love! All three flavors are so yummy, and make perfect little gift bags.
Want other Passover favorites? Try these:
- Nanny’s Sweet and Sour Meatballs
- Hard Boiled Eggs
- Coconut Macaroons
- Charoset
- Make the Homemade Horseradish or Nanny’s Potted Chicken, both are in my cookbook!
Other creative things to do with matzo
- Matzo Lasagna
- Matzo Pizza
- Matzo S’mores
- Matzo Open Faced Bites
Chocolate Matzo Crack: 3 Ways (Gluten-Free!)
Ingredients
For ALL Versions:
- 1-10.5 oz box Yehuda Gluten Free Matzo-Style Squares
- 2 cups dark chocolate chips
For Peanut Butter Swirl Matzo Crack:
- 1/3 cup natural-style peanut butter at room temperature
For Trail Mix Matzo Crack:
- 1/2 cup chopped nuts of choice
- 1/2 cup raisins or dried cranberries
- 1/2 cup unsweetened shredded coconut
- 1/4 cup raw pumpkin seeds or sunflower seeds
- Coarse sea salt
For Chocolate Toffee Crunch Matzo Crack:
- 1 cup maple sugar can use coconut sugar but we highly recommend maple sugar
- 1 teaspoon water to help sugar melt
- 1 cup unsalted butter cut each stick in to 4 pieces
- 1/2 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- Optional: 1 teaspoon flaky sea salt
- You'll need a candy thermometer
Instructions
For Chocolate Peanut Butter Version:
- Make sure peanut butter is at room temperature, if not heat until warmed through and soft. Set aside.
- Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges.
- Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.
- Dollop peanut butter over chocolate while it is still warm, and use toothpick to make the swirl design.
- Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.
For Chocolate Trail Mix Version:
- Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap!
- Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.
- Sprinkle nuts, raisins, coconut and seeds evenly over the chocolate. Sprinkle with 1 teaspoon of flaky sea salt if you'd like!
- Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.
For Toffee Version:
- Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap, toffee will connect your pieces!
- Make the toffee (see directions below).
- Once you've poured your toffee over the matzo and have spread it, scatter the chocolate chips directly on the hot toffee covered matzo squares. Leave it to sit for 5 minutes, and then use an off-set spatula spread it to cover the toffee.
- Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.
Toffee Directions:
- In a medium sauce pan, before heating, add your maple sugar (you can use coconut sugar but we prefer maple sugar), 1 tablespoon of water and vanilla extract. Add butter and turn the heat to medium.
- As the sugar begins to melt, immediately begin to stir the mixture with a spatula, in one direction only. You are doing this to prevent any sugar from burning and to help both the butter and sugar to melt evenly. Once most of the sugar and butter has melted, switch to a whisk and gently whisk the mixture together, in one direction, until it is fully emulsified. If you *do not* start whisking right away, the toffee may not come together.
- Once it is fully melted and emulsified, stop whisking. Continue to cook the toffee over medium-low heat, without disturbing, until it reaches a temperature of 290 degrees with a candy thermometer. This took us about 10 minutes, but watch to avoid burning.
- Turn off heat, and add salt. Slowly whisk until combined.
- Carefully pour toffee over matzo. Using an offset spatula spread the toffee evenly.
- Continue with step above to spread your chocolate.
Notes
Pro Tip: If leftover toffee gets stuck to your pot, add water and bring to a boil. This will loosen the candy.
How do I melt chocolate with a double boiler?
Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.
Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.
This post is sponsored by Stop & Shop. All opinions are always 100% my own!
I used gluten free Matzah .And I omitted the vanilla extract, water , and maple sugar from the recipe.I used granulated sugar and salted butter for a richer and more buttery flavor to the toffee.I melted Ghirardelli’s milk chocolate chips on very low heat so that it would spread with greater ease and consistency with a rubber spatula over the cooled toffee ,followed by sprinkling of slightly toasted and buttery pecans.This is not my usually heart healthy recipe but it sure was a indulgent delight .It has motivated me to try to develop a healthier version with sugar free substitution for those who are diabetic .I Hope that helps someone who makes this delicious recipe.
How much sugar and vanilla extract to make the toffee? I think there are some ingredients and amounts missing!
So sorry! We had a website glitch. Should be back now and ready for you! Enjoy & thank you for bearing with us!
I just tried to make this and it was an epic failure. I needed 2 sheet pans to fit 10.5oz of matzah as stated in the recipe. Then used exact measurements and directions to make the toffee. The toffee came out great but when I tried to divide it between the 2 sheet pans there was not enough to cover all the matzah. Everything hardened too quickly to spread and complete the recipe. I am left with half covered toffee matzah which does taste delicious but I couldn’t complete the task. Next attempt will be less matzah and only 1 sheet pan. Also, ingredients say 1 tsp water but directions say add 1 tablespoon.
I’m in Australia. Could you please let me know what Matzoh crackers are and if there is an equivalent I could use in Australia. Otherwise where can I buy them please? Many thanks in advance. Kerrie
Feel free to google about Matzo! You likely have it in Australia. In case you don’t have it in home, some saltines could work in it’s place.
OMG they all look incredible!!
I make my version of Matzoh crack every year but you added some really interesting and delicious ingredients that I can’t wait to try!
YAY 🙂 Love it!
I can’t decide which topping I’d want to try first!!
I’m going to try this with chocolate and eating evolved roasted coconut butter!
I’m obsessed Lexi!!! this is gorgeous!