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Caramel Matzo Crunch


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Caramel Matzo Crunch


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Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.


  • Ready Time : 0 min



  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract



1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completel

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can’t find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water.  Heat on low to medium until sugar dissolves.   Continue cooking until mixture turns medium amber.  Pour over matzoh which is laid out on baking sheets.   Spread and sprinkle on chocolate chips.  NO BAKING for this version.

Source: BetterBaking.com

About wheatgirl


I am a pastry chef and cookbook author and host of www.BetterBaking.com. I wrote A Treasury of Jewish Holiday Baking (Whitecap Books 2009), The New Best of BetterBaking.com (Whitecap Books 2009) and A Passion for Baking (Oxmoor House 2007) and my newest book due in fall 2011 is The Baker's Four Seasons (Harper Collins). I write for the Washington Post and New York Times, and can be heard on Martha Stewart Sirius Radio as a guest.




11 Responses to Caramel Matzo Crunch

  1. I only see 2 ingredients… I would love to make this!

  2. avatar says: Risa

    I do not see anywhere in the prep where the vanilaa is to be added. I assume it was with the brown sugar and butter step?

  3. I made this for Pesach seder and it got rave reviews from all, it was too easy, I can’t wait to make it again. I have been storing it in the freezer for best results and did not use vanilla.

    • avatar says: Ruth Okon

      I made this for the 2nd year in a row. From Marcy’s cookbook. I don’t use vanilla sugar. I also used dark choc this year and sprinkled a little white choc to swirl. Very good, was not cloying at all.

  4. avatar says: eema

    How much oil can I use to replace the margarine? (TIP: Often I freeze the oil to solidify it first.)

  5. how long does it take to turn to medium-amber? (I am doing the white sugar version)

  6. Any questions about my recipe for Matzoh Buttercrunch please email me at my site. The vanilla is optional.
    If using the white sugar, allow 15-25 pot-watching minutes until the sugar turns amber.

    • avatar says: Linda

      nancy asked the question that I was wondering. I would like to make this ahead of time. Can it be stored preserving the crunch? Freezer? Refrigerator? and how long? Thank you!

      • Yes for sure, I always have kept it in the freezer, cause I kind of like it that way, but I don’t think it is even necessary.

  7. avatar says: Nancy

    How long can Caramel Matzoh Crunch be stored successfully? Freezer? Refrigerator?

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