Chocolate Toffee Matzo Crack

Getting ready for Passover? Add this to your leaven free recipe box. Warning: This recipe is highly addictive. It's a great Passover treat that you might not be able to stop eating. Matzo crack is easy to make and a surefire crowd-pleaser!

Recipe adapted from the queen of all things delicious: Smitten Kitchen

You will need:

4 - 6 Matzos

12 oz. semi-sweet chocolate

2 sticks of butter (I use salted)

1 cup light brown sugar, packed

A handful of slivered almonds or chopped walnuts

Place your matzo on the baking sheet so that it fits. You can break it up and pieces can overlap to cover the area. We also wrapped the baking sheet in aluminum foil for easy clean up.

Preheat the oven to 350 degrees. Place the butter and sugar in a saucepan over medium heat. Melt and stir until the mixture starts to thicken and bubble. Once it begins to bubble, leave it on the heat, continuing to stir, for a few more minutes. At the last minute, add about a half teaspoon vanilla (if you desire) and stir in.

Pour the mixture on top of your matzo and spread quickly before it begins to set. Once it is thoroughly distributed, place the sheet in the oven and bake for about 15 minutes. Keep an eye on it and turn the heat down if it starts to bubble or brown too much.

Once your matzo and toffee have set in the oven, remove it and immediately sprinkle on the chocolate chips, distributing evenly. Let them sit to melt on the hot toffee for a few minutes, then spread the chocolate with a spatula. When the chocolate is still melted, add your almonds or walnuts (if desired).

Let the entire sheet cool. You can put it in the fridge to the speed up the process, it should take about an hour in the fridge.

We just used our hands to crack the matzo deliciousness into smaller pieces. They'll be uneven, but trying to cut them with a knife proved unsuccessful. They are just as delightful, no matter what shape they are.

This is the part where you have to stop yourself. It's too good. Share your matzo crack with some friends.