Passover is the perfect time to experiment with Matzo. This Matzo Crack Cake is sweet, crunchy, chocolatey and perfect for your passover seder. 

RECIPE

Ingredients:

Cake

- 8-10 Matzos

- 1 cup (2 sticks) unsalted butter

- 1 cup packed brown sugar

- 1 cup semi sweet chocolate chips

- Chefanie sheets (for decorating)

Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 t salt

    •    ½ cup butter, softened 

    •    (Up to) 1/2 cup of heavy cream

    •    3 tsp. vanilla extract

DIRECTIONS

- Preheat the oven to 350ºF

- Line 3 baking trays with parchment paper 

- Lay full matzo crackers on the lined baking sheets, and with the extra space break some crackers in half to fill the extra space

- In a saucepan, melt the butter on a medium heat

- Once melted, add the brown sugar and stir constantly until a smooth mixture forms. Carefully feel the mixture to make sure the mixture is not grainy.

- Quickly pour the hot sugar butter mixture on top of the matzohs and spread with a spatula to cover every matzo completely

- Place matzoh in the oven for 7-10 minutes until the sugar mixture begins to bubble

- While the cake is in the oven, whisk together buttercream ingredients until smooth and fluffy

- Take out of the oven and immediately place chocolate chips on the hot matzoh 

- The chocolate chips will melt, spread the melted chocolate to cover the whole cracker evenly

- Once the matzo are cool enough to be handled, stack them making sure to align all the corners perfectly

- Place the assembled matzo cake in the freezer to ensure that it sets completely

- Once fully set, spread buttercream frosting on the sides and top of the matzo cake 

- Cover with Chefanie Sheets, trim and enjoy!