If you like Heath Bars, you’ll love this chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s insanely addictive. (Get it? Crack-ers.) It’s perfect for Passover but don’t worry if you can’t find matzos – there’s a wildly popular variation made with Saltines called Crack Candy (or Christmas Crack during the holidays) and it’s just as good. Both versions have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, pecans and sea salt – a combination that’s absolutely irresistible. And the beauty of it is, it’s easy to make – no candy thermometers, special equipment or tempering of chocolate required.
- 4-5 lightly salted matzos (preferably the Streit’s brand – see note below)
- 2 sticks (1 cup) unsalted butter or Passover margarine
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 heaping cup chopped pecans (toasted if desired, for maximum flavor – see note below)
- 1/2 teaspoon sea salt flakes or kosher salt
- Preheat oven to 350°F.
- Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
- Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
- Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.)
- Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful — toffee will be very hot!)
- Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
- Remove pan and place on wire cooling rack on the counter.
- Immediately scatter chocolate chips evenly over top.
- Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
- Sprinkle with pecans and sea salt.
- Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift foil overhang to transfer matzo crack onto a large cutting board.
- Using a large sharp knife, cut into 2-inch squares.
- Store in an airtight container in the fridge and serve cold.
- I love Streit’s lightly salted matzos for this recipe (and for breakfast slathered with butter and jam) but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can’t find matzos, substitute Saltine crackers and omit the salt. You’ll need enough to cover the entire sheet pan.
- It’s a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
You heard me. Bacon. Popcorn. Chocolate. That’s right! This salty-sweet combination is so delicious it should be illegal. Forget stringing popcorn around your tree—this delectable treat is where it’s at.
- 2 slices center-cut bacon, chopped
- 1/3 cup kettle corn, popped
- 1/8 teaspoon coarse salt
- 7 ounces dark (72% cacao) chocolate, finely chopped
- Create mise en place: Make sure you have everything you need—prepped ingredients and equipment—ready to roll before you start cooking. You’ll need 7 ounces dark chocolate, 2 slices center-cut bacon, 1/3 cup kettle corn popcorn, and 1/8 teaspoon coarse salt. As far as equipment goes, you’ll need a small pan, a microwave-safe bowl, and a baking dish lined with parchment paper.
- Stir and sizzle: Heat a large skillet over medium-high heat. Add chopped bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan and lay on a paper towel to get rid of extra fat.
- Melt the chocolate: Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, microwaving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.
- Spread it thin: Pour chocolate mixture into a 13 x 9-inch baking dish lined with parchment paper. Spread to 1/16-inch thickness.
- Top it off: Set a new favorite holiday tradition—let your little helpers top this gift-worthy bark. Spread popcorn and bacon evenly and sprinkle with coarse salt.
- Cool and serve: Freeze 5 to 10 minutes to set. Break bark into 15 pieces (about 1 ounce each) and serve!
They are so simple to make.
All you need is Hershey Kisses, Nutter Butter Bites, Butterscotch Chips, and Peanut Butter to glue all three together.
They are delicious to eat but they are even more fun to make with those little helpers around you.
If you don’t have a tradition yet, here is an easy and yummy idea for you.
Give them a try!
Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) for the holidays.
- 2/3 cup sugar
- 1/3 cup light-colored corn syrup
- 1/4 cup water
- 1/2 cup unsalted dry-roasted pistachios, coarsely chopped
- 1/3 cup pine nuts, lightly toasted
- 1/4 cup dried cranberries, coarsely chopped
- 1 1/2 tablespoons unsalted butter, softened
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Line a baking sheet with parchment paper.
- Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown.
- Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble).
- Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness.
- Cool completely (about 2 hours).
- Break brittle into bite-sized pieces.