the not quite chef

it's a messy kitchen

Crack Matzoh

Okay. I’ve been holding off posting this for who knows what reason, but it’s time I shared it. This will change. your. world.


I got the recipe from a coworker, who brought in this unbelievably addicting treat for someone’s birthday. After housing about a million pieces, I asked her for the recipe, which she was kind enough to provide me with – it’s from her boyfriend’s mother.

In any case, if you make this, you will be the hit of ANY party. Seriously. There’s a reason it’s named crack matzoh, because you won’t want to stop eating it. So unless you want the whole tray in one sitting (or you have superhuman willpower), I recommend sharing it. If you can bear to do such a thing.

Because this is the best.

Crack Matzoh
3-4 boards matzoh
3/4 cup margarine or butter
1/2 cup brown sugar
1-1/2 cups semisweet or dark chocolate chips
1 cup chopped walnuts, hazelnuts or pecans (optional)
1/4 tsp. kosher salt or sea salt



1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.
2. Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.
3. Heat the margarine and brown sugar in a medium saucepan to a boil.
4. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.
5. Bake 10-12 minutes. Turn off the oven, and remove the matzoh.
6. Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with a knife.
7. Top with nuts, if using. Sprinkle with kosher salt.


September 2, 2012 - Posted by | Out + About in Boston, Tips + How-Tos | , , , ,

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