Marcy Goldman’s Treasury of Jewish Holiday Baking cookbook is a favourite of mine. I love all of her recipes, but I have a particular fondness for her Matzah Crunch recipe, which she calls, ‘My trademark, Most Requested, Absolutely Magnificent Caramel Matzah Crunch. Her recipe was originally developed in 1986 and has become a cult favourite in the food world. Some even call it ‘matzoh crack’, because it is highly addictive, as well it is the Jewish version of Christmas Crack, which is made with saltine crackers. This recipe was an instant hit in my family when I started making it years ago and continues to be a staple in my house during Passover. Marcy says that if you make one thing at Passover, it should be this, and I would agree with her.

matzah crunch on plate

Passover Matzah Crunch


4-6 unsalted matzahs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

matzah crunch ingredients


  1. Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
  2. Line the bottom of the cookie sheet evenly with the matzahs, cutting extra pieces, as required, to fit any spaces.
  3. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzah, covering completely.
  4. Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
  5. Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzah. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
mixing bowl matzah ingredients

Kitchen Notes:

  • This makes a great gift. It can be wrapped easily in a gift box or cellophane tied with a ribbon.
  • You can also get creative with toppings. Use coarsely chopped white chocolate (or a combination of white and dark), chopped or slivered toasted almonds (sprinkled on top as the chocolate sets), sea salt or coloured sprinkles. Anything goes.

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