Matzah, or matzo, is typically eaten during the Jewish holiday of Passover, but this version of matzah crack is so tasty you’ll want to enjoy it year round. It’s made with crunchy matzah, toffee, ABO Matcha Usagi, white chocolate and flake sea salt. It has a very short ingredient list and is very easy to make. We actually tried out two versions, a matcha chocolate which we give instructions for below, and a dark chocolate version that is dusted with matcha after the chocolate has cooled completely.
Servings: 24-35 pieces
Cooking time: 25 minutes
Chilling time: 45 minutes
Total time: 1 hour 10 minutes
4 pieces of matzah
1 cup unsalted butter
1 cup packed brown sugar
2 cups white chocolate chips
3 Tbsp ABO Matcha - Usagi
½ tsp sea salt flakes
- Preheat your oven to 350°F. Wrap a baking sheet with aluminium foil, go up and over the edges. Place a sheet of parchment paper on top.
- Arrange matzahs in a single layer, filling up the entire pan as neatly as possible.
- Over medium heat, mix and melt the butter and sugar in a small saucepan. When it comes to a boil, continue heating and stirring for an additional 3 minutes. Carefully pour the toffee over the matzah, then spread it to cover with a spatula.
- Put the pan in the oven for 8 minutes. When you pull it out, it will be crackly and bubbly. Immediately, sprinkle the white chocolate chips over the matzah. In a few minutes the heat from the matzah and pan will melt the chips.
- Once the chocolate is melted, sift the matcha powder over the chocolate and spread it all around with a spatula. The matcha will become incorporated into the white chocolate as you spread it. Sprinkle with the sea salt flakes. If using dark chocolate, wait to dust your matcha until the very end.
- Put the pan in the fridge to cool and allow the matcha chocolate to set, about 30 minutes. Once cooled, remove the matzah crack from the pan and plan on a cutting board to cut into pieces. Store in an airtight container and store in the freezer.