Matzah crunch 1

Chocolate Matzah Crunch

Why do we seem to crave chocolate at this time of year? Not sure, but it seems that we do. Maybe it’s the notion that chocolate can make almost anything taste better … especially bland matzah?!

Here’s the perfect solution. But careful, once you start munching it’s awfully hard to stop!


This is from a recipe originally shared by Marcy Goldman  over ten years ago. It quickly became a favorite, requested every spring as thoughts of Passover begin. Here is my version of a classic.

4-6 unsalted Matzah, (5 pieces of matzah will cover a 11.5″ x 16.5″ cookie sheet)

1 cup (2 sticks) unsalted Butter

1 cup (6 7/8 oz) Brown Sugar, packed

1 generous cup (5 oz) Semi-Sweet Chocolate Chips

1/8 tsp Cayenne Pepper

2 pinches fine Sea Salt

Optional Toppings

White Chocolate Chips

Chopped Pistachio Nuts and Chopped Dried Cherries

Chopped Roasted Almonds

Chopped Crystalized Ginger

Flakey Sea Salt, like Maldon or pink Murray River (use sparingly)


Heat oven to 350 degrees.

Line a cookie sheet (not a flat sheet, it must have sides) with tinfoil and cover with parchment paper. Place a single layer of matzah on top of the the parchment , breaking the matzah to fit the bottom of the pan completely.


In a medium size saucepan combine the butter, brown sugar, pinches of salt and cayenne pepper. Cook over a medium heat, stirring constantly until mixture comes to a boil. Boil for another 3 minutes, stirring constantly.

Remove from heat and pour over the prepared matzah. Spread the mixture to evenly coat the matzah. Place in the oven and bake for 15 minutes. Check part way through to make sure the caramel is not burning. If it is browning too quickly, reduce the heat to 325 degrees.

Remove from the oven. Sprinkle the chocolate chips evenly over the matzah. Let it sit for 5 minutes as the heat from the caramel softens the chocolate. Spread the melted chocolate evenly over the matzah.

Allow to cool completely before breaking into pieces.


If you are using a nut or dried fruit topping, sprinkle them while the chocolate is still warm, then lightly press with a spatula or the flat of your hand.

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If you are using white chocolate, melt it in the microwave until melted. (do not overcook) Drizzle over the dark chocolate, then using a toothpick spread the white chocolate around the bark.

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