Salted Chocolate Matzah Crack

Ok so this is crazy good and oh so addictive. Plus it’s super easy to make…the hardest part is waiting for the chocolate to completely cool so you can snap and crack it into pieces. Wish I could take credit for the name and the recipe but I took it from Dinner with Julie last year and made it for book club. It was an instant hit and made me realize that I cannot make this unless I’m about to share it with several people because I don’t even want to think about what would happen if it were just me and the Crack. Ok, so I have thought about it…a lot! It’s so hard to just sit here on the couch and write about it and not get up and make a batch!

Place the matzah in a parchment and foil-lined cookie sheet with sides, pour melted caramel over it, spread it, then bake it until golden.

Then scatter chocolate chips all over the matzah and let the heat from the caramel melt the chips until you can spread them.

Sprinkle some course salt and then let it cool completely. Break into pieces. Then I dare you not to eat it all! We packed ours up and most of it made it over to our friends’ house.

Salted Chocolate Matzah Crack
adapted, barely, from Dinner with Julie

The proportions are 1:1 so really you could easily make as large or small a batch as you like.

4-6 sheets matzah (or any other thin crisp flatbread, really)
1 cup butter
1 cup packed brown sugar
1 cup chocolate chips (or more…)
coarse salt

Preheat oven to 375°.  Line an edged baking sheet with tin foil and then parchment paper. Place matzah on the sheet, breaking some to fit.

Make caramel by melting the butter and brown sugar in a saucepan, then bring to a boil for 3 minutes stirring constantly. It will get all bubbly.

Pour the caramel over the matzah and spread it with a heat-resistant spatula. Bake for about 10 minutes, until caramel is golden. Then scatter chocolate chips over the caramel and let them melt with the existing heat. Spread melted chips with the spatula, sprinkle with coarse salt and let cool completely (putting it in the fridge helps if you’re impatient!)