Reviewed: Mar. 31, 2012

I've been making this recipe for years, just as many others have. It is always requested, we call it chocolate matzo bark. Whatever you call it, make it, it is yummy.

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Paw Paw, West Virginia, USA

Reviewed: Dec. 1, 2011

You wouldnt think crackers make a good candy but it is the BEST...SOOOOOOOO GOOD!!!!

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Reviewer:

eternalsunshine

Reviewed: Apr. 20, 2011

Word of caution...don't let yourself get distracted like I did while cooking the butter and brown sugar. If the toffee gets too hot it will bubble up and almost become foamy. The sugar crystallizes and thickens which makes the pouring/spreading process onto the matzo very difficult. My first batch wasn't ruined per say because I'm sure the flavor is still good. But my second batch (which I watched and stirred constantly) came together with ease and will probably have better texture. Sad part is I knew better but oh well! I'm still very excited to try it! Thank you!

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

used dark brown sugar and everyone raved

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Reviewer:

bev

Cooking Level: Intermediate

Home Town: North Potomac, Maryland, USA

Reviewed: Dec. 29, 2010

This is so addictive. I made two batches, one with chocolate top and no nuts, the other with nuts and no chocolate. I have also made it with graham crackers and another recipe I saw used saltine crackers. I did use the mini chips, which eliminated the necessity of putting it back in the oven. By the time I sprinkled the chips all over the top, they melted and spread without trouble. Make sure you put foil or parchment on your cookie sheet!

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Reviewer:

cookin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 11, 2010

LOVE it!

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Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

Reviewed: Apr. 1, 2010

Don't subsitute the butter for anything else :( I made this with light butter and the caramel never set up. Didn't stop me from eating some before I threw it out. Shame on me for trying to save a few calories! I'll be making this again with regular butter, I'm looking forward to a second attempt. I made this in a bakery I worked in years ago and it was delicious. *Edit, I made this again with butter and it made all the difference. It came out perfect. I laso let it cool for a few hours. Perfection!

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Reviewer:

sugarbean

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

Reviewed: Mar. 30, 2010

I love this recipe! I've been making it for years with saltines as well. I don't know if it's a computer glitch, but the proportions are off a bit. The amount of butter, brown sugar, chocolate and nuts are enough for ONE pan - not two. I used 6 crackers on one pan and had another pan ready just in case. The thick caramel was just the right amount for the one pan - it would not have stretch ed to cover both. Ditto on the chocolate and nuts. So if you want to make two pans, you need 12 crackers, 2 cups of butter, 2 cups of brown sugar, 4 cups chocolate chips and 2 cups chopped nuts! Hope this helps!

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Reviewer:

LTDENT

Reviewed: May 26, 2009

I have been making this recipe for years. Found it in the Los Angeles Times. I always have to make a triple batch to have extra on hand for everyone to take home from Passover. It is fun to add other toppings besides chopped nuts. Try white or dark chocolate instead of semi sweet chocolate Excellent!!!!

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Reviewer:

marjonah

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: San Carlos, California, USA

Reviewed: Apr. 19, 2009

I made this for Passover and WOW, was it ever a hit. I made 1/2 w/o nuts for those that don't like or are allergic to them. Both 1/2's went very fast, but he nuts were the best. I used Pecans, I like the taste better. I also used mini choc. chips and didn't have to put the trays back in the oven. They melted very quickly. I kept the 2nd tray in the oven while I worked the chips onto the first tray.

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