Matzah Crunch!

I’m not gonna lie. Passover is my least favourite of the Jewish holidays. Maybe it’s because 3 out of every 4 years  my birthday happens to fall during Passover or just eating Matzah which is binding just doesn’t do it for me. BUT……..I have become known at the “pro Matzah crunch maker” in my family! I pretty much have it down to a science now and can produce awesomely addictive matzah crunch at a very fast pace!











So, how can you make matzah crunch?! I am going to share my secret with you so you will all be able to make it and enjoy it for the next week or so!

Ingredients (note, all ingredients used are Kosher for Passover)

The ingredients below will make 1 cookie sheets worth  (depending on the size of your cookie sheet) of Matzah crunch

4-6 sheets of matzah

1 cup of unsalted butter

1 cup of firmly packed brown sugar

1 package of chocolate chips or a larger cooking chocolate bar chopped finely

1 cookie sheet

aluminum foil

parchment or waxed paper.

1. Cover your cookie sheet well with aluminum foil. Then cover the foil with either parchment or waxed paper. Be generous as you don’t want anything getting onto the foil underneath. Preheat oven to 325 degrees

2. Cover the parchment or waxed paper with matzah. Break matzah into smaller pieces when needed to fill in the gaps on the cookie sheet. Do not overlap the matzah as not all the pieces will be properly covered in caramel and/or chocolate.

3. Over medium-high heat melt butter in a non-stick pot. I prefer non-stick as the caramel is able to slide right out and you can immediately reuse the pot for another batch!

4. Once the butter is melted, add the brown sugar. Mix together until the brown sugar has dissolved.  Bring brown sugar/butter mixture to a boil. Wait for the mixture to become caramel in colour and becomes the consistency of hot fudge sauce.

5. Once that happens take off of the heat and pour the mixture on top of the matzah. Spread it immediately all over the matzah with the back of a spoon or knife. Put cookie sheet into the oven.

6. Approximately 10 minutes later the caramel should be bubbling. Take it out of the oven.












7. Sprinkle the chocolate all over it. Let the chocolate sit for about five minutes. Again, take the back of a spoon or knife and spread the chocolate all over the caramel on the matzah. I like to add sea salt on top. If you can eat nuts you can now add any chopped nut of your choice.














8. Put into the freezer to cool. After an hour, you can take it out and break it into smaller pieces. I prefer to store the finished matzah crunch in large Ziploc freezer bags in the freezer. That way the chocolate stays firm and doesn’t melt. Then repeat as many times as needed until you get the desired quantity.

Please note: This recipe is highly addictive and not low in fat. However, it is extremely enjoyable!!!

Happy Passover to all!!

Have you ever had or made matzah crunch?


  1. kathy downey says:

    oh my,i wanna make this it look delish,thanks for sharing

  2. Maya Fitz says:

    yumm! I’m totally going to make this. Thanks for sharing 🙂

  3. Lindy Kramer says:

    We made the matzah crunch with peanuts on top. Can’t wait to try it!

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