Passover is here again! I spend this holiday each year with my brother and his family in Florida. Spending time with my family and cooking for the holidays is a passion for me  that creates warm and wonderful memories.

We always seem to be cooking for a large crowd, which leaves little time for picture-taking and blogging. This year, however, I did want to include a recipe that my sister-in-law Shelley, had shared with me years ago for Passover. It originated several years back from Marcy Goldman (no surprise there) and has become a Passover staple ever since. 

This recipe is among one of my favorite Passover desserts.  It is a scrumptious cracker made up of caramel and chocolate on top of matzoh. You can use a variety of toppings such as peanuts, sesame seeds, banana chips, or anything that is kosher for Passover. It’s also a great way to use up leftover matzoh as well.

I like to keep it simple, so I use almonds, which are always a Passover favorite. It is simple to make and  everyone just loves it!

You do not need to celebrate Passover for this one! It is so good that it is addicting (hence the word “crack”).

Ingredients for Matzoh Crack

4-6 sheets of matzoh
1 cup (2 sticks) margarine, cut into small pieces
1 cup (7 1/2 ounces brown sugar, firmly packed
12 ounces high quality semi-sweet chocolate morsels
1 vanilla bean 
1/2 tsp. kosher salt

Preheat oven to 350.

Cover oven rack heavily with aluminum foil so caramel syrup will not seep through. 

Adjust oven rack to center position. 

Line a 12 – by 17 inch rimmed baking sheet with aluminum foil, or just simply use an aluminum pan.

Place matzoh side-by-side in the pan as close together as possible without overlapping them. Use matzoh pieces to fill in any gaps. Set aside.

Slice vanilla bean in half lengthwise and scrape out the seeds. Set aside.

In a medium saucepan, melt the margarine over medium-low heat stirring frequently with a wooden spoon.Once the margarine has melted, add brown sugar and vanilla. Stir to combine.

Cook until mixture is a dark brown color and has begun to bubble, about 5 minutes.

Remove from the heat and pour over matzoh using a spatula to spread it evenly.

Bake matzoh for 5-10 minutes or until margarine mixture begins to bubble and crackers begin to lightly brown. 

Remove from the oven and sprinkle evenly with chocolate morsels.

Return matzoh to oven and bake for about 5-8 minutes or until the chocolate starts to melt.

Remove from oven and spread the chocolate evenly so all of the matzoh are completely covered. 

You can add any other toppings now if desired.

Refrigerate until chocolate sets and hardens. Sprinkle with salt and break apart into smaller pieces and serve.

It’s that simple!