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Matzah Brittle

April 26, 2011

This passover delight needs little introduction, because chances are that you’ve had it already. It’s been all over the internet for years, sometimes going under aliases like “matzo bark” “matzoh buttercrunch” or “matzah candy. ” Regardless of how one spells “matzah” or how one characterizes its topping, this is a delicious (and simple) treat.

That said, the main reason I am posting is that, on the off-chance you’ve never heard of this recipe, you needed to be informed.

I’m a total candy-phobe in the kitchen. Don’t ask me what “soft ball stage” looks like or how to make string sugar syrup, but coating matzah in caramel and chocolate, that I can handle.

If it’s the wrong season or you don’t have easy access to matzah, you can do this just as easily with saltines or any other plain cracker.

I decided to get a little adventurous this time around and sprinkled some hot chile powder and cinnamon on the chocolate, along with the classic sliced almonds. It’s pretty much a blank chocolate canvas for all kinds of nuts and/or spices.

Matzah Brittle

Makes a few dozen irregularly-shaped pieces

5-6 pieces of matzah, or several crackers (enough to cover a baking sheet)
1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
12 oz semisweet chocolate chips
Optional: sliced almonds, sea salt, cinnamon & cayenne pepper, any other favorite chocolate accompaniments

1. Preheat oven to 375˚F. Line a rimmed baking sheet with foil and butter the foil.
2. Melt butter in a saucepan and add brown sugar. Stir over medium high heat until the mixture comes to a boil. Continue to cook, stirring, for about 3 minutes.
3. Lay matzah on baking sheet, breaking the matzah as necessary to cover the whole sheet.  Pour the caramel over the matzah, using a spoon or spatula to spread it out evenly.
4. Bake for 12 minutes.
5. Remove the caramel matzah from the oven and let rest for a few minutes. Sprinkle chocolate chips on top and return to the oven for 2 minutes.
6. With the spoon/spatula, spread the melted chocolate chips to form an even layer and sprinkle with optional toppings. Place tray, uncovered, in the freezer or fridge until fully hardened.
7. Once candy is cool and hardened, break it into many pieces. Store pieces in the fridge until ready to eat.

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