Caramel Matzoh Crunch for Passover

March 26, 2013

When the Jewish holiday of Passover rolled around this year, I knew I had to make a couple batches of a Passover dessert staple, Caramel Matzoh Crunch. This sugary concoction is a simple-yet-addicting dessert combining matzoh, chocolate and caramel. The process of making it can get a bit messy, but it's definitely one of those treats you never regret making.

I learned some tricks after failing at making a batch last year so I was excited to tackle this sweet Passover dessert. For example, when making the caramel, make sure you never stop stirring the pot because the caramel can easily burn if it sits still. Also, ensure you are checking on the baking caramel matzoh in the oven. Ovens can vary but it's a good idea to keep checking on it as it bakes, to ensure it does not burn. My last tip is to use a rubber spatula for spreading the caramel and chocolate. I felt this tool did the best job of evenly covering the matzoh with caramel and chocolate.

Feel free to top your matzoh with any variety of items. I made a batch sprinkled with sea salt and a batch sprinkled with chopped almonds but the possibilities are endless! Check out the photos and recipe below and let me know what your favorite Passover desserts are!

Making the caramel

Spread a baking sheet with matzoh boards

Cover the matzoh with your caramel

Sprinkle chocolate chips and allow to melt

Spread the melted chocolate evenly across the matzoh and add your favorite topping, like chopped almonds

Matzoh crunch sprinkled with sea salt

Caramel Matzoh Crunch
Recipe adapted from Epicurious


4-6 unsalted matzoh boards
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup semi-sweet chocolate chips 


1) Preheat the oven to 375°F. Line a large cookie sheet completely with foil. Cover the foil with parchment paper. Don't use wax paper--I made that mistake last year!

2) Line the cookie sheet evenly with the matzoh boards, breaking pieces if necessary to fill spaces.

3) In a saucepan, combine the butter and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 4 to 6 minutes). Make sure you are constantly stirring or else the mixture will burn.  Remove from the heat and pour over the matzoh, covering completely.

4) Place the baking sheet in the oven and immediately reduce the heat to 325°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning. Mine cooked nicely at 325°.

5) Remove from the oven and sprinkle immediately with the chocolate chips. Let the chocolate chips melt on the caramel for a few minutes, then spread the chocolate on the matzoh. I used a rubber spatula and it worked perfectly.

6) While the chocolate is still warm, sprinkle with toppings, if desired. I used sea salt and chopped almonds but you could add anything! Place the cookie sheet in the freezer until the chocolate sets.

7) After the chocolate has set, cut into squares and enjoy! 

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