That’s pretty much all you need to know about these crackers. They have a cult-like following in the blogosphere and with good reason; once you have a bite you will become a fanatical follower of all that is caramel, chocolate, and matzoh. I first made these for a dinner party that was right after the season finale of Breaking Bad, and while they sat next to a bowl of ‘blue meth’ rock candy, these crackers proved far more addictive. My friends also started calling them ‘crack’ crackers, and if you google ‘matzoh crack’ you’ll see that they’re not the only ones to fall victim to this incredible dessert.
So what makes these crackers turn everyone in it sight into an addict? I guess when you pour buttery, sugary, magical, caramel over pretty much anything you have a good start at dessert perfection. Add in the salty crunch of matzoh and top it with chocolate? Yea, okay, I guess it starts to all make sense. Did I mention it takes 30 minutes to whip these together and they’ll be gone in half that time? Best to make a double batch.
This insanely easy and delicious recipe is the brainchild of Marcy Goldman (of betterbaking), who calls these her trademark dessert. There are many variations with different types of chocolate and added toppings, but my favorite is Dave Lebovitz’s addition of vanilla extract and sea salt to round out the flavor. I threw on some toasted slivered almonds on one batch and that was also a nice additional crunch, and I think the next time I put together a batch I’m going to experiment with a darker chocolate for some depth. You can also use graham crackers, which soak up the caramel nicely, or swap out matzoh for saltines if it’s not the time of year where matzoh is easily accessible. Whichever variation you try, be sure to save some for a late night snack.
4-6 unsalted matzoh boards or sheets (Streitz is my favorite brand)
1 cup unsalted butter (or unsalted Passover margarine)
1 cup light brown sugar – packed firmly
pinch of sea salt
1/2 tsp. vanilla extract
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
Preheat oven to 350° F. Line a half sheet pan completely with foil. On top of the foil, lay a piece of parchment paper down as well. This is very important as the final caramel crackers can stick to the aluminum foil, so be sure to use the extra lining. Lay 4-6 matzoh boards on the sheet pan, cutting extra pieces to fit the pan as evenly as possible. This can be a little tricky, but remember these will be broken up at the end, so no need to be perfect. Just ensure that the entire pan is covered.
Combine butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat, stir in sea salt and vanilla extract and pour over matzoh. Using a heat-proof spatula, spread over the matzoh evenly.
Place sheet pan in the oven and bake for 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325° F and replace.
Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh with an offset spatula. Sprinkle with sea salt and any additional toppings of your choice (chopped nuts, coconut, dried fruit, etc). Chill in refrigerator until set and then break up into pieces and serve. Store in an airtight container for about a week. (good luck having it last that long)