How to Make Matzah Crunch for Passover

Image of the ingredients to make Matzah Crunch - matzah, brown sugar, butter and chocolate chips

Having a birthday in April means most years my birthday falls during the holiday of Passover. This means instead of a traditional birthday cake (since you can’t eat anything that leavens over Passover), I have Matzah Crunch for my birthday treat. Not that I am complaining! I mean what could be better than melted chocolate, gooey caramel and crunchy matzah?  

Today I’m sharing my family’s Matzah Crunch recipe, also known as Matzah Bark or Matzah Toffee, for you to add to your family’s seder menu (or birthday celebration)! Make sure that you make a few batches, as your guests will be craving more. 

Erin – Creativebug Marketing Manager


  • 3-4 sheets of matzah 
  • 1 cup of unsalted butter 
  • 1 cup of brown sugar, packed firm 
  • 1 cup of semi-sweet chocolate chips or measure with your heart 


  1. Preheat oven to 375 F 
  1. Line a lipped cookie sheet with foil and parchment paper 

It is super important to use a LIPPED tray, as the caramel can leak over the side if you are using a flat tray. Also, for easy cleanup, I recommend lining the cookie sheet with foil first and then parchment paper over the top. 

  1. Line the bottom of the tray evenly with the matzah sheets. You might need to break some to fully cover the bottom of the sheet. 
An image of matzah on a baking sheet
Your tray should look similar to this.
  1. In a saucepan, over medium heat, combine the butter and brown sugar and cook until the mixture comes to a boil. Make sure to stir constantly. Once the mixture comes to a boil, continue cooking for 3 more minutes. This takes longer than you think in order to get the right consistency that we need for our caramel, patience is key!  
  1. Remove the caramel from the heat and pour over the matzah. 
  1. Place the tray in the oven and immediately lower the heat to 350F. Bake for 15 minutes, checking to make sure that it isn’t burning. If it is getting too dark, you can lower it to 325F.  
  1. Remove tray from oven and sprinkle the matzah with chocolate chips. Let the chocolate chips melt for 2 minutes and then using a rubber spatula, carefully spread the chocolate evenly over the matzah. 
An image of matzah crunch prior to cutting
Spread the chocolate, then place in fridge to set.
  1. Place the tray in the fridge to set. Once it has set (it usually takes 1-2 hours) you can remove it from the fridge and break the matzah into irregular shapes or cut it into squares with a large knife.  

Once you have the basics down feel free to customize the recipe to your liking. You can use different chocolate like white chocolate or dark chocolate. Or try fun toppings such as flaky salt or sliced almonds. Just make sure that the toppings are kosher for Passover and aren’t leavened. 

An image of Matzah Crunch on a plate
The finished project!