If you’ve never tried Matzoh Crunch before, prepare to be amazed. Sweet and Salty Matzoh Crunch starts with crisp matzoh, gets coated in rich, buttery toffee, and is finished with swirls of chocolate and a sprinkling of crunchy toppings. It’s completely addictive—just ask my husband, who has been “testing” it all week.
A huge shout out to @marcygoldman, who created the OG version of Matzoh Crunch. Over the years, I’ve had so much fun coming up with new flavour variations, and this one is my favourite yet. A mix of milk, white, blonde, and bittersweet chocolate, plus roasted almonds, Kosher for Passover pretzels, and coconut, creates the ultimate balance of flavour and texture. Sweet, salty, crunchy, and chocolatey—everything you want in a Passover dessert.
The recipe comes together fairly quickly and is easily customizable. If you want to keep it pareve, just use vegan butter or margarine and dark chocolate only. Can’t find blonde chocolate? Leave it out. it will still be delicious. It can be made ahead and stored in the fridge for several weeks. Watch it come together.
Keys to Success for the perfect Sweet and Salty Matzoh Crunch
- 1. Line Your Pan Properly – Trust me, skipping this step will lead to regrets. Line your baking sheet with foil first, then parchment paper. This ensures an easy cleanup and prevents any caramel from sticking to the pan.
- 2. The Toffee Trick – As the butter and brown sugar cook, the mixture might look like it’s separating into an oily mess. Don’t panic! Keep stirring, and it will come together beautifully. Once it reaches a boil, whisk vigorously for another minute or two to achieve a smooth, glossy caramel.
- 3. Melt Chocolate at 50% Power – Melting chocolate in the microwave? Use 50% power and stir every minute to avoid burning. Each type of chocolate melts at a slightly different rate, so be patient.
- 4. Marbling Magic – For a beautiful marbled effect, drizzle the white, blonde, and bittersweet chocolates over the milk chocolate while it’s still wet. Use a skewer or the tip of a knife to swirl them together into an elegant pattern.
- 5. Toppings Matter – Sprinkle on almonds, pretzels, and coconut while the chocolate is still melted and warm so they stick. A final touch of flaky sea salt brings out all the flavours.
- 6. Chill Before Slicing – Let the Matzoh Crunch set in the fridge for a few hours before cutting. Use a large, sharp knife to get clean, even pieces.
Sweet and Salty Matzoh Crunch
This “sweet & salty matzoh crunch” is delicious and utterly addictive, as my husband and chief recipe tester discovered this week. Thanks to @marcygoldman who created the OG matzoh crunch. I have so much fun coming up with new flavour variations every year.
Ingredients
- 6 pieces matzoh
- 227 grams unsalted butter
- 213 grams brown sugar
- 340 grams milk chocolate, finely chopped
- 60 grams white chocolate, finely chopped
- 60 grams blonde chocolate, finely chopped
- 60 grams bittersweet chocolate, finely chopped
- 32 grams Passover Pretzel Thins
- 70 grams roasted salted almonds coarsely chopped
- 35 grams toasted shredded coconut or coconut flakes
- 1 teaspoon flaky sea salt, I used Maldon
Instructions
- Preheat oven to 325ºF. Cover an 18×13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Do not leave this step out or you will be cursing me when it comes time to cleanup! Cover the parchment paper evenly with the matzoh. You will have to trim some of the matzoh with a sharp knife to make it fit into a flat even layer. You will have some matzoh scraps leftover. Slather the scraps with salted butter and jam and eat.
- In a large heavy bottomed saucepan, melt butter. Add brown sugar and cook over medium heat, stirring every minute or so with a wooden spoon, until the mixture comes to a boil. This will take about 2-4 minutes. At one point it will look like the butter is separating from the sugar and it will appear to be an oily mess. Just keep stirring, it will come together again. Once mixture comes to a boil, switch to a whisk and whisk vigorously for another minute or two. Carefully pour caramel onto matzoh. Using an offset metal spatula, spread it out into an even layer.
- Place baking sheet into oven and bake for about 8-10 minutes until the caramel topping is golden brown and bubbling
- While caramel is baking, place milk chocolate in a glass bowl and melt in microwave on 50% power for 1 minute. Stir and melt for a further 10-20 seconds if not completely melted. There may be a few lumps, just stir and let sit for a few minutes to completely melt.
- Repeat melting with white, blonde, and bittersweet chocolate.
- Remove caramel covered matzoh from oven and let cool for a few minutes. Pour milk chocolate over the matzoh and smooth it out into an even layer with an offset spatula.
- Drizzle the white, blonde, and bittersweet chocolate over the milk chocolate. Using a wooden skewer or the tip of a paring knife, swirl the wet chocolate to make a marbled design.
- While chocolate is still wet, sprinkle with almonds, pretzel thins, coconut and sea salt. Chill pan for several hours until chocolate is firm. Peel off foil and parchment paper and place marble matzoh crunch on a large cutting board. Using a very large sharp knife, cut matzoh into large squares. For an 18×13 inch pan, I usually get about 18 pieces. Store matzoh crunch in an airtight container in the fridge. It keeps well for about 2 weeks. (That is, if no one else int he house knows it’s there!
Nutrition
Calories: 328kcalCarbohydrates: 32gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 28mgSodium: 145mgPotassium: 159mgFiber: 2gSugar: 26gVitamin A: 318IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!
