Sick of dry as cardboard Passover sponge cakes, questionably flavored tinned macaroons, or sickly-sweet jelly rings? While I love my Bubbe… when it comes to her matzo meal Bundt cake, it is time to rethink our post-Seder treats! Inspired by the Matzo “Crack” of my childhood and my love for nutty Florentine cookies, this recipe is for you!
This candy-like treat requires no special equipment or candy thermometers, just a sheet pan and the will to not eat it all in one sitting.
Learn more about Matzo Crack and Florentines and this crazy mash up here.
- Cook Time
- Prep Time
- 4-6 sheets unsalted matzos
- 1 cup butter or vegan butter
- 1 cup light brown sugar
- 1 ½ cups chocolate chips
- 1 ½ cup sliced almonds, divided
- Sea salt, to garnish
1. Preheat the oven to 375°F. Line a tray with baking paper. Arrange matzos in an even layer.
2. Combine butter and brown sugar in a small pot. Bring to a boil and let boil for 3 minutes.
3. Pour mixture overtop the matzos, and sprinkle with 1 cup of almonds.
4. Reduce heat to 350°F and bake the matzo for 15 minutes.
5. Remove from the oven, and sprinkle with chocolate chips, waiting 4-5 minutes, and spread chocolate using a spatula.
6. Top with remaining almonds and sprinkle with sea salt.
7. Let harden.
8. Break and eat!