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Tray of pieces of chocolate Matzo crack
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Burnt Caramel Chocolate Quinoa Matzo Crack

The best way to consume matzo is Matzo Crack. A base of quinoa, hemps seeds, & matzo pieces slathered in hot toffee and Alter Eco Burnt Caramel Chocolate
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Dessert, Hanukkah, Holiday Dessert, Passover
Cuisine: American
Keyword: Bark, Chocolate, Hemp Seeds, Holiday Dessert, Matzo, Quinoa
Servings: 12
Author: rylee

Ingredients 

  • 1 ¼ cup quinoa rinsed and dried
  • ½ cup hemp seeds
  • 3 large matzo crackers broken up into different sized pieces
  • ½ cup maple syrup
  • 2 tablespoon coconut oil melted
  • 2 sticks 1 cup unsalted butter
  • 1 cup brown sugar packed
  • 4 Alter Eco Organic Deep Dark Salted Burnt Caramel Bars coarsely chopped or 12 oz. dark chocolate
  • Flaky Salt

Instructions

  • Preheat oven to 350F and line a rimmed baking sheet with parchment paper or a slip pad
  • In a large bowl add quinoa, hemp seeds, matzo crackers, maple syrup, and coconut oil and mix until well combined and evenly coated
  • Spread the quinoa matzo mixture out in an even, thin layer on the prepared baking sheet
  • Bake for 20-25 minutes or until the bark becomes golden
  • While your bark is baking, make your toffee. In a medium saucepan over medium heat, combine butter and brown sugar stirring constantly with a whisk, until the mixture reaches a boil (if it looks like it’s separating, just keep stirring it will come together!)
  • Once it comes to a boil, continue stirring for another 3-4 minutes until foamy and thickened
  • Remove bark from oven and immediately pour toffee over the bark, using a spatula to spread into an even layer. Do this quickly, as the toffee will harden quick
  • Put pan back into the oven for another 8-10 minutes, until the toffee in bubbling all over
  • Remove from oven and immediately scatter the chopped Alter Eco Organic Deep Dark Salted Burnt Caramel Bars all over the top
  • Wait 3 minutes for the chocolate to soften and then using an offset spatula, spread the chocolate into an even layer
  • Sprinkle with flaky salt and refrigerate until the chocolate is firm, about 45 minutes to 1 hour
  • Lift parchment off of baking sheet and place on a cutting board and cut into squares and store in an airtight container in the fridge and eat cold!

Notes

*Make ahead and keep in an air tight container in the freezer for up to 3 months or in the fridge for up to 2 weeks (it won't last that long!)