Cranberry Bliss Crunch, a Passover Dessert Treat

| April 9, 2017

Cranberry bliss bars

Passover desserts are always a challenge due to the limitation of ingredients available to use during the holiday. Fortunately, chocolate stays on the list and remains a delicious treat 365 days a year.  And so, we are always experimenting with chocolate to help create a sweet, satisfying finish to our Passover meals.

Our recipe for Cranberry Bliss Matzo Crunch Is not only satisfying, but truly addictive and a great way to use leftover matzo throughout the year.  Be sure to also try our Salted Caramel Matzo, which is also a family favorite!


Cranberry Bliss Matzo Crunch





  • 4 to 6 sheets unsalted matzos
  • 1 cup unsalted butter, cut into chunks
  • 1 cup firmly-packed light brown sugar
  •  Pinch of sea salt
  • 1 tbs of vegetable oil
  • 24 ounces white chocolate chips 
  • 6 ounces dried cranberries (I prefer craisins)


1. Line a rimmed cookie sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Spray the foil with vegetable oil spray. Preheat the oven to 400ºF

2. Line the bottom of the sheet with matzo, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4-quart saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzo. Working quickly, spread the caramel with a heatproof spatula.

4. Put the pan in the oven. Bake for 5 minutes.

5. Remove from oven.

6. In the interim, melt the white chocolate and oil in a double boiler. Spread half of the chocolate over the matzo base and then spread the second half evenly.


Place in the freezer for 20 minutes, then remove from the freezer and break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Enjoy! Charlotte Goldblatt