BrokeAss Gourmet

BrokeAss Gourmet

Salted Matzo Crack

  • Prep Time 0:15
  • Cook Time 0:10
  • Estimated Cost $8
  • 5 Comments

I guess matzo kind of stops being the bread of affliction after you drizzle it with gooey caramel, melted chocolate and flaky salt and serve it for dessert, but that is a risk I am willing to take.

Best of all, it’s simple to make and delicious enough to part a major body of water.

Note: If you want to make it pareve, use margarine in place of the butter.

Ingredients

  • 1 cup (2 sticks) unsalted butter $3
  • 1 cup brown sugar Pantry
  • 1 tsp vanilla optional
  • 1 cup semi-sweet chocolate chips $2.50 for 12 oz.
  • 6 sheets plain matzo, broken into 3" pieces $2.50 for a 16-oz. box
  • coarse salt for sprinkling Pantry

Recipe Serves 8-10

Directions

  1. Combine the butter and and brown sugar (and vanilla, if using) in a medium pot over medium heat, stirring constantly until it boils. Let it boil for 3 minutes, stirring the entire time. It will begin to thicken at this point. Turn the heat off, but leave the caramel on the stove.
  2. Melt the chocolate chips in a double boiler or in the microwave. Remove from heat.
  3. Line a baking sheet or a couple of large plates with wax or parchment paper. Arrange the matzo pieces on top of the paper, very close together (it's fine for them to touch--just make sure they are not stacked on top of each other).
  4. Dip a teaspoon (one you would use to stir tea--not a measuring spoon) in the chocolate and move it back and forth over the matzo pieces to scatter the chocolate over them. Continue dipping the spoon into the chocolate and scattering it over the matzo, until each piece is nicely drizzled with chocolate. Now repeat the same process with the caramel. This will get messy--just accept that you will be wiping chocolate and caramel up later. I promise it will be worth it.
  5. Once all the matzo has been nicely scattered with chocolate and caramel, sprinkle generously with the salt.
  6. Let the matzo crack harden in the fridge for 20-30 minutes (or 10-15 in the freezer), then let come to room temperature for a few minutes before serving.
  7. Store the uneaten matzo crack in an airtight container for up to a week.

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What They're Saying

Melinna, on Mar 29, 03:34 PM, wrote:

Just made some earlier this week for a Women’s Seder….it may technically last a week but it never stays around that long!

Garrett deRosset, on Mar 30, 05:08 PM, wrote:

Moskowitz is my dealer.

Jennifer, on Mar 30, 11:24 PM, wrote:

Ooh, I love this… I had it for passover last year. I should make some to share with my coworkers!

Adriann, on Apr 14, 10:26 AM, wrote:

I had the pleasure of whipping this up with Gabi herself and a bunch of friends last night. OMG delicious!

Mercutia, on Jun 6, 02:57 PM, wrote:

I’ve seen this before except with Saltines. ‘Twas excellent. Now I want to go make this and do a taste test.

BTW, bought your book and so far the recipes are EXCELLENT. The brown-sugar sriracha hot wings are fifty kinds of scrumptious. I posted about them on Facebook and now all my friends are lying around (on the internet) moaning and begging me to make them some!