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Matzoh Crack offers a great dessert base to get creative with flavors, but during Passover, there may be additional restrictions on what is permissible among items that would normally be considered kosher.
Because so many foods are industrially processed in facilities that also process many other foods, you need to be especially careful about looking for packages marked kosher for Passover. Because traditions differ between Sephardic and Ashkenazi Jews, it's always good to double check the label for ingredients that may not be permitted in your tradition. If you are a non-Jewish guest at a Passover Seder, be sure to check labels and double check with your host if you are going to bring food.
Because the Passover Seder is a meat meal, the recipe below uses kosher for Passover margarine. Having tried the recipe with both kosher for Passover margarine and butter, the butter does give a richer flavor, but note that butter is only acceptable if you plan to serve it with a dairy meal.
Matzoh Crack is also a great way to use up leftover matzoh post-Passover, in which case you can go to town with topping combos like peanuts, roasted nuts, sesame seeds, and banana chips, items that are considered kitniyot and not permitted during Passover in Ashkenazi traditions.
While saltine or soda cracker bark has been around for ages, Marcy Goldman, author of A Treasury of Jewish Holiday Baking, is widely recognized as the original Matzoh Crack or Matzoh Crunch creator. This recipe is adapted from Marcy's recipe and my own Chocolate 'Crack' recipe.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
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