Matzoh Buttercrunch


  • 4 to 6 unsalted matzoh boards or sheets
  • 1 cup unsalted butter or unsalted Passover margarine
  • 1 cup firmly packed brown sugar
  • 3/4 cup chocolate chips or semisweet chocolate, coarsely chopped


  1. Heat oven to 375 degrees F. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment (on top of foil). This is very important as mixture becomes sticky during baking.
  2. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as needed, to fit any spaces on the cookie sheet as evenly as possible.
  3. Combine butter or margarine and brown sugar in a 3-quart, heavy-bottom, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.
  4. Place in oven and immediately reduce heat to 350 degrees F.
  5. Bake for 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 degrees F and return to oven.
  6. Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips.
  7. Let stand for 5 minutes then spread melted chocolate over matzoh.
  8. While still warm, cut into squares or odd shapes.
  9. Chill in refrigerator until set.