Happy Passover! I’m not Jewish, but I love Jewish traditions… and food! Passover is a celebration of the freeing of the Israelites from Egypt over 3,000 years ago. It is said that when the Israelites were freed, they left in such a hurry that they could not wait for bread dough to rise. In commemoration, only unleavened bread is eaten during Passover, hence, matzo!
When I was doing my medical residency, I was very often fed very well by my friend Rachel. I worked long and brutal hours in the hospital and Rachel always looked out for me; she is an incredible cook and she always made a vegan version of whatever she cooked so I would be well-fed. She used to make me amazing matzo crack during Passover. Luckily my medical training days are over, but she gave me the recipe so now I make it myself!
Here’s a pic I took of Rachel one of the many times she made me a late-night meal in the hospital– this was a vegan honey cake she made me for Rosh Hashanah. She’s so cute!!
Matzo crack is so named because it is the most addictive snack you’ll ever eat. You can’t put it down and after a while you’re in a diabetic coma but it was SO WORTH IT. It’s matzo covered in gooey toffee, chocolate and pecans.
Here is the recipe– enjoy!!
Chocolate Toffee Pecan Matzo Crack
Makes approx 50 2-inch squares
|7-8 lightly salted matzos, preferably Streit’s
2 cups (4 sticks) Earth Balance
2 cups firmly packed dark brown sugar
|2 12-ounce bags dairy-free chocolate chips (semi-sweet or dark)
1 heaping cup chopped pecans
Kosher salt (approx 2 tsp)
1. Preheat oven to 350 degrees. Cover two 18″ x 13″ rimmed baking sheets completely with heavy duty aluminum foil, wrapping foil around the edges, and top with a sheet of parchment paper.
2. Cover baking sheet with matzos, cutting and piecing together in order to cover the entire tray.
3. Melt the Earth Balance in a large saucepan. Once melted, add brown sugar. Cook over medium heat, stirring constantly, until Earth Balance and brown sugar are no longer separated and come together. The allow it to boil for another 2 minutes, while stirring frequently so it does not boil over the sides of the pan, being very careful not to burn the toffee mixture. Once it is foamy and thickened, immediately pour toffee over matzos and, using a spatula, spread into an even layer. Be very careful as this toffee is very hot!!
4. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove from oven and immediately scatter chocolate chips evenly over top (1 bag per pan). Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle both pans with pecans. Evenly sprinkle about 1 tsp of salt over each pan (to taste– I like my chocolate salty!). Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will crumble when cutting.
5. Lift foil overhang to transfer matzo crack onto a large cutting board. Peel off the foil and parchment paper, and using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.