Passover hacks: Millionaire’s matzah

This recipe — a modern riff on Marcy Goldman’s original caramel matzo crunch — is utterly addictive. It should come with a health warning.

  • place PRE 5 minutes
  • place COOK 20 minutes
  • place SERVES 4
  • printicon

You can take this to your Seder night host or give it to friends, but frankly we’d rather keep the lot for ourselves.

Make a double batch — it never lasts long. We top ours with extra salt or chopped pecans, but it’s just as tasty with nothing on top. 

Preheat the oven to 180°C.

Line a baking tray with parchment paper.

Put 2 whole matzah sheets on the baking tray.

In a medium heavy-based saucepan, melt the butter and brown sugar together stirring until the sugar has fully dissolved. Once it has melted allow it to come up to a boil, then leave it to bubble for at least three minutes, stirring from time to time.

Take off the heat, add the salt and vanilla, stir again and immediately pour it over the matzah and quickly spread it out evenly. Take care – it will be hot!  Top tip: if the fat butter splits out from the sugar — it will look oily – then take it the pan off the heat, allow the caramel to cool a little then add a splash of hot water and whisk briskly. It should come back together. If not, the recipe will still work, it just looks less pretty and the texture will be slightly different.

Place in the oven for 15 minutes to cook the caramel further — keep an eye on it to make sure it does not burn.

Remove from oven and immediately sprinkle with the chocolate chips. Leave for five minutes to allow them to melt then spread them evenly across the caramel.

Sprinkle with toasted chopped nuts and/or sea salt to make it even more memorable. 

Explore the Sainsbury’s Passover range here


2 - 3 matzah sheets

110g unsalted butter, cut into a few large pieces

100g soft light brown sugar

1 tsp sea salt

½ tsp vanilla extract

90g dark chocolate chips

Optional: extra sea salt for sprinkling and a handful of coarsely chopped pecan nuts

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