Coconut Chocolate Almond Caramel Matzo Crunch

This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.

Coconut Chocolate Almond Caramel Matzo Crunch

About This Recipe

This recipe appears in: Passover Candy: Manischewitz Pâte de Fruits and Matzo Crunch


  • 4 plain, unsalted matzos
  • 3/4 cup (1 1/2 sticks) unsalted butter or kosher margarine
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup shredded sweetened coconut
  • 1 cup semisweet chocolate chips
  • 1/2 cup toasted slivered almonds


  1. 1

    Preheat oven to 325ºF. Line baking sheet with nonstick foil or parchment paper. Arrange matzos in an even layer on baking sheet, breaking as necessary to fit.

  2. 2

    Combine butter or margarine and brown sugar in medium saucepan over medium heat. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely (you may need to spread it out a bit with a spoon). Sprinkle evenly with coconut.

  3. 3

    Transfer baking sheet to oven and bake until caramel is bubbling vigorously and browned slightly at the edges, 5 to 7 minutes.

  4. 4

    Remove from oven and sprinkle with chocolate chips. Let stand until chocolate is melted, 5 minutes. Spread chocolate evenly over matzo. Sprinkle with almonds.

  5. 5

    Transfer to refrigerator and chill until set, about two hours. Break candy into bite-sized pieces. Store in airtight container at room temperature or in refrigerator up to two weeks.


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