Passover Crack Recipe
This Passover Crack Recipe transforms humble Matzah into an irresistible sweet, salty, and crunchy dessert perfect for the Seder table.
Equipment
- 2 Cup
- 1 Spoon
- 2¾ Matzah leaves
Instructions
- Tray preparation
Preheat the oven to 200 °C and line a 25 x 38 cm baking pan with parchment paper. Place the matzah sheets side by side, without stacking them.
Irresistible toffee
In a medium saucepan over medium-high heat, melt the butter with the brown sugar. Stir occasionally until you dissolve everything and the mixture comes to a boil. Add the vanilla extract right at the end for that special touch. Then, without stirring, bring to a boil for 5 more minutes.
- Caramel bath
Pour that golden caramel over the matzah and use a spatula to spread it well, covering every corner.
- Quick bake
Bake for 5 to 6 minutes, until the caramel bubbles with happiness.
- Chocolate time
- Take the pan out of the oven, sprinkle the chocolate chips on top and bake again for just 2 more minutes. The heat will make the chocolate melt and shine like never before. Take it out and spread it with a spatula. Sprinkle with sea salt before it hardens.
- Time to chill (and dream!)
Put the tray in the freezer for about 30 minutes until firm. Then break it into irregular pieces. The fun part, I promise.
Video
Notes
Maximum recommended storage
In an airtight container at room temperature:
Up to 1 week, in a cool, dry place. In the refrigerator:
Up to 2 weeks. Will remain firm and crisp. In the freezer:
Up to 3 months. Just let it rest at room temperature for 15-30 minutes before serving.
Up to 1 week, in a cool, dry place. In the refrigerator:
Up to 2 weeks. Will remain firm and crisp. In the freezer:
Up to 3 months. Just let it rest at room temperature for 15-30 minutes before serving.