This delicious treat is called by many names: Matzo Bark, Matzo Candy, or Matzo Crack…because you just can’t stop eating it!
Indulge in the irresistible simplicity of matzo bark candy, a sweet and crunchy treat that transforms humble matzo into a decadent delight.
This no-fuss dessert starts with crisp sheets of traditional matzo, layered with a rich, buttery toffee made from caramelized brown sugar and butter. Once the toffee sets into a glossy, golden layer, it’s blanketed in melted chocolate, spreading smoothly to every edge.
For a final touch, sprinkle on flaky sea salt, chopped nuts, or even a handful of dried fruit—customize it to your heart’s desire.
After it is chilled to firm it up, break the bark into jagged, bite-sized pieces. Perfect for Passover or any time you crave a sweet-salty crunch, this matzo bark is an addictive blend of textures and flavors that’s as easy to make as it is to devour.
This treat can be made any time of year, but is a great way to use up some leftover matzo after Passover.
Matzo is an “unleavened bread” that is similar to a great big saltine cracker and is available in most grocery stores. If for some reason you can’t find it, you can substitute Saltine (soda) crackers instead of matzo in this recipe.
NOTE: Don’t substitute saltines if you are making this recipe for Passover, as most have yeast in them. I would recommend ordering matzo/matzah online if you want to make this for Passover and can’t get it locally…like me now living in Arkansas.
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To Make Matzo Bark Candy You Will Need:
- matzo
- brown sugar
- butter
- chocolate chips
- chopped nuts (I use pecans and pistachios)
- flaked salt (or kosher salt) – optional
- baking sheet
- aluminum foil
- parchment paper
- sauce pan
- whisk
- offset spatula
Watch Me Make This Recipe:
How to Make Matzo Bark Candy
To begin, preheat your oven to 350 degrees.
Line a baking sheet with aluminum foil and a sheet of parchment paper. Arrange matzo pieces all over the pan in a single layer. This is a great way to use any broken pieces that you may have. You’ll just want to minimize any gaps between the pieces.
In a sauce pan, combine butter and brown sugar.
Cook this over medium heat, whisking continually until the mixture boils and becomes very thick toffee mixture. Remove it from the heat.
Pour the toffee over the matzo and spread it out with an offset spatula.
Bake the matzo for 10 minutes.
When the matzo comes out of the oven, immediately sprinkle chocolate chips all over the top.
Wait 3 minutes and spread out the chocolate using an offset spatula again.
Sprinkle on some chopped nuts and a little flaked sea salt (or kosher salt) all over the top. I did half with pecans and half with pistachios.
Allow the candy to cool to room temperature and then refrigerate for 45 minutes.
Cut the candy into pieces and store in an airtight container in a cool place or in the refrigerator.
Enjoy!
Be prepared to make a second or third batch in no time, because it will vanish in no time!
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