Quick Small Batch Matzo Crunch with Chocolate and Pecans
A miniature version of the beloved Passover treat that transforms a single matzo sheet into an irresistible candy bark. Buttery brown sugar caramel bubbles over crispy matzo, then gets topped with melted chocolate chips and toasted pecans. Perfect for satisfying a sweet craving without making a full batch, this small-scale version delivers all the addictive crunch and rich flavors of the classic confection. The microwave caramel technique makes it quick and foolproof, ready in under 30 minutes plus chilling time.
Ingredients
- 1 sheet matzo, 7 inchgraham crackers1:1use 4 graham cracker squares
high
- ¼ cup salted butter
- ¼ cup light brown sugar, packed
- ½ cup semisweet or bittersweet chocolate chips
- ½ cup pecans, chopped and toasted
Instructions
- 1
Preheat oven to 350 degrees and line an 8-inch square metal pan with nonstick foil or regular foil greased with butter
- 2
Set the matzo sheet in the prepared pan
- 3
Heat butter in a microwave-safe 2-cup measure for 30 seconds until partially melted, then stir in brown sugar until smooth
- 4
Microwave the butter mixture for 1-2 minutes, stirring every 30 seconds until it lightens and pulls away from the sides
- 5
Pour the caramel mixture over the matzo sheet
- 6
Bake for 10 minutes until caramel is very hot and bubbly, then remove and cool on wire rack for 3 minutes
- 7
Sprinkle chocolate chips evenly over hot caramel and place a flat pan on top to hold in heat
- 8
Let stand 5 minutes to soften chips, then spread melted chocolate over caramel
- 9
Sprinkle toasted pecans over the chocolate layer
- 10
Refrigerate until chocolate and caramel harden, about 1 hour, then break or cut into pieces
Tips
Toast pecans in a 350 degree oven for 5-10 minutes or in a skillet over low heat until lightly browned for best flavor
Watch the microwave caramel carefully and stir every 30 seconds to prevent burning - mixture is ready when it lightens and pulls from sides
Place a flat pan over the chocolate chips after sprinkling to create a heat tent that helps them melt evenly
Good to Know
Store in airtight container at room temperature for up to 1 week or refrigerate for firmer texture
Can be made up to 3 days ahead and stored covered
Serve at room temperature or chilled, broken into irregular pieces
Common Mistakes
Stir caramel every 30 seconds in microwave to avoid burning and ensure even cooking
Don't skip the 3-minute cooling period before adding chocolate or it may seize
Substitutions
FAQ
Can I use unsweetened chocolate instead of chips?
Yes, but add 2-3 tablespoons powdered sugar to the melted chocolate since unsweetened lacks the sweetness of chips.
What if my caramel hardens too quickly?
Pop it back in the microwave for 15-20 seconds to soften, then pour immediately over the matzo.
How long will this keep?
Store covered at room temperature for up to 1 week, or refrigerate for up to 2 weeks for firmer texture.