Chocolate Caramel Matzah “Crack”ers

The Jewish holiday of Passover commemorates the exodus of the Jewish people from slavery in Egypt. During the 8-day holiday, it is forbidden to eat leavened grains such as wheat, spelt, barley, oats, and rye. The reason for this is that in their haste to escape from Pharaoh and slavery in Egypt, the Jews did not have enough time to wait for bread to rise. Instead, they ate matzah, unleavened bread.

While matzah usually gets a bad rap for being dry, when combined with the proper ingredients, it turns into an addictive dessert that even my picky husband can't resist. This chocolate caramel matzah has become a yearly Passover tradition that the kids help make which gets them excited for the holiday. It's fun to include the kids in holiday baking so they learn about their familial traditions and make lasting memories (swipe to see the kids make it through the years!). Chag Sameach (Happy Holidays) to all who celebrate Pesach (Passover)!

 4 sheets matzo/40 saltine crackersCan substitute with whole wheat matzah for a healthier twist
 1 cup unsalted butter/ non-dairy buttery spread
 1 cup light brown sugarCan substitute with coconut sugar to make it refined sugar free
 ½ tsp vanilla extract
 1.50 cups semi- or bittersweet chocolate chips
 Sea salt, for sprinkling
1

Heat your oven to 350°F. Line an 13×18-inch pan completely with parchment paper

2

Line the baking sheet with the matzahs, breaking them in large pieces if needed to fit.

3

To make the caramel, melt the butter and brown sugar together in a small saucepan, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.

4

Remove from the heat, add vanilla extract, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers as it will harden fast.

5

Put the baking sheet with matzos in the oven and bake for 10-15 minutes so that it bubbles, but watch that it doesn’t burn.

6

Remove from oven and immediately sprinkle with chocolate chips.

7

Let stand 5 minutes so they melt, and then spread them in an even layer over the caramel. Sprinkle the chocolate with sea salt. Put the tray in the fridge so the chocolate hardens.

8

Once completely cool, break or cut it into pieces and place in an airtight container. Enjoy!

Ingredients

 4 sheets matzo/40 saltine crackersCan substitute with whole wheat matzah for a healthier twist
 1 cup unsalted butter/ non-dairy buttery spread
 1 cup light brown sugarCan substitute with coconut sugar to make it refined sugar free
 ½ tsp vanilla extract
 1.50 cups semi- or bittersweet chocolate chips
 Sea salt, for sprinkling

Directions

1

Heat your oven to 350°F. Line an 13×18-inch pan completely with parchment paper

2

Line the baking sheet with the matzahs, breaking them in large pieces if needed to fit.

3

To make the caramel, melt the butter and brown sugar together in a small saucepan, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.

4

Remove from the heat, add vanilla extract, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers as it will harden fast.

5

Put the baking sheet with matzos in the oven and bake for 10-15 minutes so that it bubbles, but watch that it doesn’t burn.

6

Remove from oven and immediately sprinkle with chocolate chips.

7

Let stand 5 minutes so they melt, and then spread them in an even layer over the caramel. Sprinkle the chocolate with sea salt. Put the tray in the fridge so the chocolate hardens.

8

Once completely cool, break or cut it into pieces and place in an airtight container. Enjoy!

Chocolate Caramel Matzah “Crack”ers

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