Caramel Matzo Crunch Recipe

by Zehorit Heilicher, Tastemaker in Residence

Read Zehorit's personal Passover story.

 Image from “A Treasury of Jewish Holiday Baking” by March Goldman

Image from “A Treasury of Jewish Holiday Baking” by March Goldman


4 medium unsalted matzo, or more if needed
1 cup unsalted butter, or margarine
1 cup firmly packed brown sugar
3/4 cup chocolate chips, or chopped semi sweet
1/2 cup chopped pecans, optional


  1. Heat the oven to 375F and line a cookie sheet completely with foil. Cover the bottom of the sheet with parchment paper.
  2. Line the bottom of the sheet evenly with the Matzo, cutting extra pieces to fit, as needed all the spaces.
  3. In a 3-quart heavy bottom saucepan combine the butter with the brown sugar. Cook over medium high heat, stirring constantly until the mixture comes to a boil (2-4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzo, covering completely.
  4. Place the baking sheet in the oven and immediately reduce the heat to 350F. Bake for 15 minutes, checking every few minutes to make sure that the mixture is not burning. (If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325F and replace the pan).

  5. Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes and then spread the melted chocolate over the matzo. Top the matzo with the nuts. While still warm, break into squares or odd shapes.

  6. Chill the matzo, still in the pan, in the freezer.

This makes a good gift.