Marcy Goldman’s Original Matzoh Buttercrunch, aka Matzoh Crack

A close up of some food on a paper plate

Marcy Goldman’s Original Matzoh Buttercrunch, aka Matzoh Crack


My Legendary Matzoh Buttercrunch Marcy Goldman © Betterbaking.com
This recipe almost needs no introduction but once in awhile it can use some credit. I created it in the mid-80’s for my then toddler son who wouldn’t eat anything at Passover. From there, I contributed the recipe to the many food sections of print newspapers I wrote for, as well as magazines. Then it went into my first cookbook, A Treasury of Jewish Holiday Baking. It became viral before the Internet! Before the recipe appeared all over the place (now YouTube TikTok, Instagram, etc.) it was presented to the Smithsonian Institute as an example of a recipe that becomes an urban legend. Even Martha Stewart demos it (check out YouTube).

To me, my Matzoh Buttercrunch, now commonly called Matzoh Crack (because it’s as addictive as a drug but fortunately it’s legal!) is almost as much my pride and joy as the son I created it for.
It’s a Passover must and you can find variations on it everywhere these days!

Here’s a recent New York Times Tribute to my recipe: https://www.nytimes.com/2022/04/01/dining/passover-dessert-matzo.html

Here’s a link to my Jewish Holiday Cookbook, now in its 25th year!
https://www.amazon.com/Anniversary-Treasury-Jewish-Holiday-Baking/dp/1927936225/ref=sr_1_1?crid=18XGDHNDAV5HU&keywords=marcy+goldman+jewish+holiday+baking&qid=1680222732&sprefix=marcy+goldman+jewish+holiday+baking%2Caps%2C85&sr=8-1

Here’s the recipe!

4-6 unsalted matzoh boards or sheets
1 cup unsalted butter or unsalted Passover margarine
1 cup light brown sugar
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preheat oven to 350 F. Line doubled up, rimmed cookie sheets completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzo boards, cutting extra pieces of matzo, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and spoon or pour over matzo.

Bake 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 F. and replace.

Remove from oven and sprinkle matzo boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzo. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.

Serves 4-6
Recipe doubles well and freezes

 


print

Print Friendly, PDF & Email
No comments yet.

Leave a Reply