Matzoh Candy

Rating: 3.88 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Salty and sweet with a crunch! Easily substitute different types of chocolate and/or peanut butter. Nuts are a great addition.

By CC Bombet

Gallery
1 more images

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
30
Yield:
30 pieces
Nutrition Info
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.

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  • Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.

  • Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.

  • Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

Nutrition Facts

Per Serving:
134 calories; protein 0.8g; carbohydrates 15.6g; fat 8.2g; sodium 73mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

A. Bell
Rating: 4 stars
04/21/2010
I've made this recipe before from a fantastic book I found at my library so I know it can be awesome! I had some problems with this one though it could very easily have been my fault somehow which is why I'm giving it a high rating. I used unsalted butter instead of margarine so maybe that's what messed me up? I followed all other directions to the letter and when I removed it from the oven the matzoh had floated to the top! Anyone else have this happen? Also my chocolate chips crystalized from the intense heat so I would recommend a brief cool-off period just in case. This can be a delicious recipe and I wish you better luck than I had! Thanks for posting CC.:) Read More
Helpful
(10)

Most helpful critical review

skg
Rating: 1 stars
04/09/2012
I've been making this recipe for years but mine called for white sugar not brown sugar and it called for something like 5 minutes in a 400 degree oven. I followed this recipe and the cook time wound up being probably double what it should have been so I wound up with burnt caramel -- yuck. I might try this again but next time I know better. Read More
Helpful
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
A. Bell
Rating: 4 stars
04/21/2010
I've made this recipe before from a fantastic book I found at my library so I know it can be awesome! I had some problems with this one though it could very easily have been my fault somehow which is why I'm giving it a high rating. I used unsalted butter instead of margarine so maybe that's what messed me up? I followed all other directions to the letter and when I removed it from the oven the matzoh had floated to the top! Anyone else have this happen? Also my chocolate chips crystalized from the intense heat so I would recommend a brief cool-off period just in case. This can be a delicious recipe and I wish you better luck than I had! Thanks for posting CC.:) Read More
Helpful
(10)
Doris
Rating: 5 stars
11/30/2010
a friend gave me this recipe last year I didn't believe it could taste so good! It tastes just like a Heath Bar. We acutally used saltine crackers and followed the rest of the recipe exactly. Everyone loved it! Give it a try and you will be surprised! Read More
Helpful
(6)
yfrender
Rating: 5 stars
12/10/2010
My husband and I are goyim and we love this stuff! I have to give it away or I would eat it all myself. It keeps well tightly wrapped in the freezer too. Read More
Helpful
(6)
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skg
Rating: 1 stars
04/08/2012
I've been making this recipe for years but mine called for white sugar not brown sugar and it called for something like 5 minutes in a 400 degree oven. I followed this recipe and the cook time wound up being probably double what it should have been so I wound up with burnt caramel -- yuck. I might try this again but next time I know better. Read More
Helpful
(4)
Kira Lee
Rating: 5 stars
12/28/2010
We were doing a Night in Bethlehem at church and wanted snacks that were Jewish or period. I couldn't find the matzo anywhere. I substituted oyster crackers in desperation. IT WAS A HIT!!!!! YUM!!!! Read More
Helpful
(3)
J.Rushmeyer
Rating: 5 stars
04/25/2013
Close friend made some during passover and I loved it!!!! Easy snack! Read More
Helpful
(2)
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Andrea Adkins LaBarbera
Rating: 1 stars
04/13/2017
15 minutes in the oven is way too long. Totally burned it! Read More
Bkschneiderman
Rating: 5 stars
03/21/2018
A new Passover tradition. Buttery and yummy Read More
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