Crispy, salty, sweet and addictive… that’s why they call it CRACK! This is a favorite at any Seder table and what I love about this recipe is that I can make it gluten-free and vegan by simply using gluten-free matzo and using vegan butter. Easy and fun to make!
5 salted matzos (may substitute with gluten-free, if desired)
3 sticks (1 ½ cups) unsalted butter (may substitute with Miyokos Vegan Salted Butter, if desired)
1 1/2 cups firmly packed brown sugar
1 (12-ounce) bag semi-sweet chocolate wafers or chips (preferably Guittard organic chocolate wafers)
1 cup chopped pecans
1/2 - 1 teaspoon Maldon sea salt flakes
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper in a criss-cross pattern to cover the bottom and drape over all sides. This will make it much easier to pull out when the dish is done.
Line the matzos onto the parchment in a single layer to cover the bottom of the baking sheet. Break additional matzo into pieces to fill any holes.
To make the toffee, combine the butter and sugar in a small saucepan over medium high heat. Stir with a whisk until it comes to a boil. Turn down heat to medium and continue cooking on a low boil, whisking as needed, for about 3 minutes. The mixture may start to look separated. Keep whisking, it will come back together. Once it’s frothy and thickened, remove from heat and pour immediately over the matzo. Spread over the matzo with a spatula to uniformly cover.
Place the pan into the oven and bake for 8 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on a heat-safe surface. Distribute the chocolate wafers (or chips) in an even layer over the toffee. Wait 3-5 minutes for the chocolate to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the pecans evenly over the chocolate. Lastly, finish with the Maldon salt on top.
Place the baking sheet into the refrigerator to set, about 30 minutes. To remove the Matzo Crack from the pan, grab the parchment paper on both sides and lift it out in one piece. Peel off the parchment paper and place Matzo Crack onto a cutting board. Cut into 3 x 3 inch squares and serve. Place any leftovers in a covered tin and store in refrigerator.
