Chocolate matzah crack
Crisp matzah under caramel and dark chocolate, snapped into generous pieces.
Hands-on 20minTotal 1.7 hrPareve
Ingredient amounts scale with servings. Oven temperature and cooking times stay as written; adjust the pan size and check for doneness.
Ingredients
Method
- 01Heat the oven to 180°C conventional. Line a rimmed 23 × 33 cm baking tray with foil and then baking paper. Arrange the matzah in one layer, breaking pieces to fill the gaps.
- 02Melt the margarine and sugar in a saucepan over medium heat. Bring to a bubbling boil and cook for three minutes, stirring carefully with a long-handled spoon.
- 03Pour the hot caramel over the matzah and spread evenly. Bake for 8–10 minutes until bubbling across the surface, watching closely near the end.
- 04Remove from the oven and scatter finely chopped chocolate over the caramel. Wait three minutes, then spread the melted chocolate into an even layer. Sprinkle with flaky salt.
- 05Cool completely, then refrigerate for 30 minutes until the chocolate is firm. Break into pieces and keep in a sealed container in a cool place.