Gluten free Matzoh Crack is the delicious answer to the age old question of what to do with all of the left over matzoh from Passover. It is so addictive that we make it all year long in my house. Salty and crisp matzoh coated in butter toffee then covered in chocolate. Talk about the perfect salty/sweet/chocolate combination!
The first time I tried Gluten Free Matzoh Crack, my good friend Elizabeth Stack brought it to our house. Let me start by saying that it is deceptively good. You can't see how amazing the toffee flavor is by looking at it. It is buttery and smooth. The chocolate just melts in your mouth. Yet it still has that salty crunch. You may have also heard this treat called "Christmas Crack" when made with saltine crackers. No matter what you call it or what crackers you use for the base, it is sure to be a hit! I can't wait to hear what you think of it, so don't forget to write in the comments section below!
Making Gluten Free Matzoh Crack
This is one of the easiest desserts to make too! Begin by laying out the crackers in an even layer on a large parchment lined rimmed sheet pan. Set that aside and melt the butter and brown sugar in a small saucepan over medium heat. Stir it regularly. At first the butter and sugar will separate easily even when you stir it. Eventually it will begin to bubble and combine. Continue to stir and let it heat for another 5 minutes or until a candy thermometer reaches about 280 degrees. Just make sure that it doesn't burn.
Reaching the "Hard Crack" Stage
Next, pour the mixture over the crackers. Use a spatula to spread the mixture from edge to edge evenly across the crackers. Pop it in the oven and watch for it to begin bubbling. Once the entire top is bubbling, let it continue to bake in the oven for another 5-8 minutes or until a candy thermometer reaches 300 degrees. This is the "hard crack" candy stage. It is important to reach this heat level so that the toffee will harden once cooled. Otherwise the sugar will crystalize as it cools. I have had this happen more than once and they still taste good, but they don't have the crunch of toffee and the crackers soften some too. Be careful not to let it heat too much though because then it will begin to burn the sugar and it will become bitter. Yup! I have made that mistake too. lol!
Time for Chocolate & Toppings
Once you take the sheet pan out of the oven, carefully sprinkle the chocolate chips on top of the hot toffee layer. When the chips all become shiny, they are soft enough to be spread in an even layer with a spatula from edge to edge. Before the chocolate hardens, sprinkle with whatever toppings you'd like. I have used Maldon salt, pecans, macadamia nuts, mini m&m's, Easter egg m&m's or left them plain. They've barely lasted an hour no matter how I've made them or messed them up over the years! lol!
Let the tray of deliciousness cool and harden in the fridge for about 30 minutes. Once the chocolate is solid, break the whole thing apart into jagged portions. Or use a large knife to cut straighter edges. My kids always love to help with breaking it apart too, of course!
Gluten Free Matzoh Secret
If you have only eaten regular matzoh, get your hands on some of the gluten free variety made by Yehuda. The little known truth that gluten free matzoh is seriously better than regular matzoh, is one of the best kept culinary secrets around. You can find it in many grocery stores year around and especially during the Jewish Holidays. By the way, have you noticed how many different ways there are to spell "matzoh?" matzo, matza or matzah? Good thing that it tastes the same no matter how it is spelled! LOL!
Gluten Free Matzoh Crack
Ingredients
- 4-5 Gluten Free Matzoh Crackers - I use Yehuda brand, any other saltine-like crackers will also work well
- 2 sticks butter
- 1 cup light brown sugar
- 1 bag of semi sweet chocolate chips - dairy free will work
- up to 1 cup chopped nuts, mini candy pieces, sprinkles, pinch of flaked salt - optional
Instructions
- Preheat oven to 350 degrees. Lay out a single layer of gluten free matzoh crackers on a parchment lined sheet pan.
- In a heavy saucepan on medium-high heat melt butter & sugar until well combined. Make sure the sugar crystals are dissolved & the butter isn't floating on top. Continue to cook for approximately 5 minutes or until a candy thermometer reads 280 degrees. Don't let it burn though!
- Pour over crackers & smooth out evenly with a spatula.
- Put in the oven. Once it begins to bubble, let it heat for another 5-8 minutes or until a candy thermometer reads 300 degrees.
- Remove from oven & immediately sprinkle chocolate chips on top in an even layer.
- When they become shiny, they will spread easily with a spatula. Sprinkle with nuts or other toppings if you wish.
- Let cool & harden in the fridge for about 30 minutes. Break apart when cooled through & devour!
Sondra nichols says
I’ve made this with saltine cracker and it’s delicious. Bet you can’t eat only one piece!
Shay says
Isn't that the truth!