Recipe by CC Bombet
"Salty and sweet with a crunch! Easily substitute different types of chocolate and/or peanut butter. Nuts are a great addition."
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sheets of salted matzo
dark brown sugar
I've made this recipe before, from a fantastic book I found at my library, so I know it can be awesome! I had some problems with this one, though it could very easily have been my fault somehow, which is why I'm giving it a high rating. I used unsalted butter instead of margarine, so maybe that's what messed me up? I followed all other directions to the letter and when I removed it from the oven, the matzoh had floated to the top! Anyone else have this happen? Also, my chocolate chips crystalized from the intense heat, so I would recommend a brief cool-off period just in case. This can be a delicious recipe, and I wish you better luck than I had! Thanks for posting, CC. :)
I've been making this recipe for years but mine called for white sugar, not brown sugar, and it called for something like 5 minutes in a 400 degree oven. I followed this recipe and the cook time wound up being probably double what it should have been so I wound up with burnt caramel -- yuck. I might try this again but next time I know better.
My husband and I are goyim and we love this stuff! I have to give it away or I would eat it all myself. It keeps well tightly wrapped in the freezer, too.
a friend gave me this recipe last year, I didn't believe it could taste so good! It tastes just like a Heath Bar. We acutally used saltine crackers and followed the rest of the recipe exactly. Everyone loved it! Give it a try and you will be surprised!
We were doing a Night in Bethlehem at church and wanted snacks that were Jewish or period. I couldn't find the matzo anywhere. I substituted oyster crackers in desperation. IT WAS A HIT!!!!! YUM!!!!
Close friend made some during passover and I loved it!!!! Easy snack!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 74
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