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Small Batch Matzo Crunch

Quick Small Batch Matzo Crunch

Quick Small Batch Matzo Crunch is made in an 8 inch square pan.
Course Dessert
Cuisine American
Keyword Matzo Crunch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Cookie Madness


  • 1 sheet Matzo (7 inch sheet)
  • 1/4 cup salted butter (56 grams)
  • 1/4 cup packed light brown sugar (50 grams)
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 cup chopped pecans toasted


  • Preheat oven to 350°. Line an 8-inch square metal pan with nonstick foil or line with regular foil and grease foil with some extra butter (or cooking spray).
  • Set the sheet of matzo in the pan.
  • Put the butter in a microwave-safe 2 cup measure (I use a Pyrex liquid measuring cup) and heat the butter for 30 seconds or until it is partially melted. Add the brown sugar and stir until smooth.
  • Put mixture in microwave and microwave for 2 minutes, stirring every 30 seconds (important!). Pour over the matzo.
  • Bake at 350 for 10 minutes or until caramel is very hot and bubbly. Remove from oven and let cool on a wire rack very briefly -- just about 3 minutes or until caramel settles down.
  • Sprinkle chocolate chips evenly over hot caramel. Set a flat pan on top of the square pan to help hold in the heat. Let stand 5 minutes to soften chips, then spread softened chocolate chips over caramel. Sprinkle nuts over the top.
  • Refrigerate until chocolate and caramel have hardened, about 1 hour. Break or cut bark.
  • Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.