This treat is a take on the Christmas Crack that my mother-in-law makes every Christmas. She uses saltines as the base, but I got inspired when thinking of recipes to use matzah for Passover. Simply substitute matzah for saltines, and you have a tasty treat for the Passover holiday. It’s called crack because you crack it into pieces after sets in the refrigerator.
Passover Crack
Course: Uncategorized, DessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
2
minutesCooking time
15
minutesTotal time
17
minutesIngredients
6-8 matzah crackers
1 cup salted butter
1 cup brown sugar
1 tsp. vanilla extract
12 oz. semi-sweet chocolate chips
Sprinkles
Kosher Salt
Directions
- Preheat oven to 300 degrees.
- Line a baking sheet with parchment paper.
- Spread a single layer of matzah crackers on the baking sheet filling all space on the baking sheet. If you need to break the cracker, do so, so that you have a full baking sheet of a single layer of crackers.
- In a saucepan, melt the butter over low heat.
- Add the brown sugar. Constantly stir over a medium heat.
- Bring to a boil, and cook for 2 minutes.
- Turn off the heat, and add the vanilla extract.
- Quickly pour the hot mixture over the matzah crackers. Use a spatula to make sure the mixture evenly coats each cracker.
- Bake for 5 minutes to allow the caramel sauce to harden.
- Remove from the oven. Evenly spread the chocolate chips over the cracker in an even layer. Return to the oven for 10 more minutes.
- Remove from the oven. Use the spatula to spread out the melted chocolate in an even layer.
- Sprinkle with sprinkles and kosher salt.
- Cool in refrigerator for about half hour to set.
- Once set, break the crackers into pieces. Serve and enjoy.
Notes
- Substitute for any cracker that you have on hand.
- You can use a double boiler to melt the chocolate. I found this oven method required less clean-up, and I didn’t need to stand over the double boiler stirring the chocolate.
Sign up to receive notification of my next post.
Recent Comments