Chocolate Caramel Matzah Crunch

Happy belated Purim, friends! With a whopping four votes (including mine) on my first ever informal poll, Chocolate Caramel Matzah Crunch (CCMC) is the Passover dessert winner! You lose, macaroon! I will go into more details on the magical holiday of Passover as I delve head first into the disgusting delicious world of chametz– free foods in the next few weeks, but for now, onto the good stuff. I was pretty jazzed to see CCMC triumph for two solid reasons. One, I have never made it before and two, it looked super easy.  After three eight days of frolicking around ATX for SXSW with my cronies, I clearly did not have the mind capacity for dealing with difficult tasks like “measuring” and “mixing” and certainly not “grocery shopping” (sorry for the onslaught of air quotes).

But not only is this dessert easy, it also tastes awesome!! Bonus! (Not a shock considering two sticks of butter are involved, I guess). My cousin Jared and brother Andrew were in town and were happy to help in the kitchen (aka spend the day watching 12 hours of basketball and down the entire recipe before I had a chance to bring in leftovers to my work crew. Sorry ladies!) I made half of mine with walnuts I had on hand from another recipe, but you could certainly fancy up this recipe with white chocolate, almonds, or even (kosher?) rainbow sprinkles. I can’t wait to try a few more versions myself!

All you need for CCMC is matzah, sugar, chocolate and butter- seriously! See what I said about easy?

First, preheat the oven to 350 degrees. Line two cookie sheets with foil (or be lazy like me and buy disposable foil sheets). Then line the bottom of the sheet with parchment paper. Put matzah pieces evenly on the cookie sheet, cutting smaller pieces if needed.

caramel matzah crunch

In a saucepan, bring butter and brown sugar to a boil, stirring constantly for about three minutes. Remove sauce from heat and pour over matzah immediately. Put the baking sheets in the oven and reduce heat to 325 degrees F. Bake for 15 minutes.

Remove from the oven and sprinkle with chocolate chips. Let melt for 5 minutes and then spread over the matzah and sprinkle with walnuts or additional toppings.

caramel matzah crunch

caramel matzah crunchcaramel matzah crunch

Cut into pieces while still warm, and chill matzah in the freezer until set.

Share with amigos!!

caramel matzah crunch

This recipe is adapted from Marcy Goldman of!

Chocolate Caramel Matzah Crunch
Prep time
Cook time
Total time
Not your Bubbe's Passover Dessert!
Recipe type: Passover, Dessert
Cuisine: Jewish
Serves: 10
  • 5 pieces matzah
  • 2 sticks (1 cup) butter
  • 1 cup brown sugar
  • ¾ cup chocolate chips
  • Walnuts (optional)
  1. Preheat oven to 350 degrees F.
  2. Line two cookie sheets with foil. Cover the foil with parchment paper.
  3. Line the sheets with matzah, adding extra pieces to fill the sheet.
  4. In a saucepan, bring butter and brown sugar to a boil. Cook for three minutes stirring constantly.
  5. Remove sauce from heat and pour over the matzah.
  6. Put the baking sheets in the oven and reduce heat to 325 degrees. Bake for 15 minutes.
  7. Remove matzah and sprinkle with chocolate chips. Let melt for 5 minutes and spread the chocolate over the matzah. While warm, break into pieces and chill in the freezer until set.




  1. Bubbe says

    Oy Oy …..everything gets better and better in your generation. We had plain matzah and stomach aches in my day You have a chocolate delight plus two cute boys in your kitchen. To be young again! Hag sameach!

  2. says

    Aw Bubbe! You more than anyone knows that tasty food brings the boys to the kitchen. I learned from the best!

  3. says

    Hi there – just tuned into your blog through FB. I couldn’t not help but crack up because I love your title! Looking forward to more recipes!

  4. says

    That looks OUTSTANDING! I love matzoh and eat it year round. I love it with sweet stuff (I used to eat it with butter and honey slathered on top–yum!). I can’t wait to try this recipe, and to share your site with my mother. She’ll love it!

    • says

      Thanks, Jenn! I love matzah too- but only the Yehuda brand. It is the best! Hope your mom enjoys my blog too!

    • says

      Thanks, Sara! I think this concept would be really tasty with saltines also instead of matzah- that would be an even more sweet and salty treat. Or sprinkled with sea salt would be an awesome contrast too!

  5. says

    I make the exact same thing..with salted butter. It is like crack for a crack addict.(I’m guessing since I’m not a crack addict!) Love the pictures of the steps and your conversation!

    • says

      Thanks, Gloria! I may add sea salt to mine next time which should have a similar effect. I love that salty sweet combo!

  6. says

    My mouth is watering; these look incredible. Wow! Such a creative recipe; I love it. Just came across your fabulous blog…and love how you’re in Austin as I’m dying to get down to that amazing town…
    Enjoy your weekend!

  7. says

    Thanks for a great recipe. I have used this one for the past several Passovers. The only difference I make is in the chocolate layering. I found the chipits melting too unevenly, so while the matzah is baking, I melt the chocolate in a saucepan or microwave if I am in a hurry and then spread it with an icing knife and add either the walnuts or sliced almonds.

  8. says

    I discovered this recipe last year and now it is considered a MUST for my Passover dinners. Today is Thursday and I am on batch number four with five and six probably to be made over the weekend. Loving your blog.

  9. says

    Hi Amy. Your recipe was well received, especially as there were no leftovers to take home after 1 box of matzah was consumed by 6 adults and two children.

    I accidentally discovered a new extra. My wife (Judi) was making macaroons and I ran out of almonds, so I used the coconut. It was fantastic! and didn’t fall off like some of the almonds do.

    Mazel Tov with this blog, It is the first I have seen based around Jewish cooking.

  10. Sharon says

    Hi- just found your site and plan to subscribe. But thought you might like to know the recipe for your CCMC is a copyright recipe by Montreal cook and author Marcy Goldman………
    Have a wonderful holiday.

  11. Sherry Herron says

    Making right now!!! I’ve already told you I love this page!! Keep up the great work! Happy Passover!!!!


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