Chocolate Caramel Matzo Brittle

Matzo bread takes center stage the weeks leading up to Passover, and recipes using this flat, flaky, unleavened bread begin making an appearance all over the blogosphere. When I saw this recipe for Chocolate Caramel Matzo Brittle on The Kitchn, I pinned it to my Death By Chocolate Pinterest board and made it the week of Easter.

The whole process of making this takes less than half an hour and requires no special equipment– not even a candy thermometer. You can make this with or without the chocolate if you prefer a simple caramel brittle. The nut toppings are certainly optional, but I love the look and added flavor of finely diced almonds.

If you take one bite of this, you’ll find it hard to stop; it is one of those “addictive” treats that is best to make–and quickly take–to someone else’s house! It is so delicious and so simple to make, it would be lovely wrapped in a clear cellophane bag, tied with raffia, and given as a hostess gift.

Chocolate Caramel Matzo Brittle

Ingredients:

• 4 to 5 matzo pieces
• 1 cup firmly packed dark brown sugar
• 1 cup (2 sticks) unsalted butter
• 1 cup chopped bittersweet chocolate or semi-sweet chocolate chips
• optional toppings (I used toasted almonds and sea salt)

Preparation:

1. Preheat the oven to 375°F, and line a baking sheet with aluminum foil or parchment paper.
2. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
3. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly.
4. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.
5. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
6. Put the pan in the oven, then immediately turn the heat down to 350°F.
7. Bake for 15 minutes, watching to make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 325°F.
8. After 15 minutes, the toffee should have bubbled up and turned a rich golden brown.
9. Remove from the oven and immediately sprinkle the chocolate over the pieces.
10. Let sit for five minutes, then spread the now-melted chocolate evenly over the caramel.
11. You can leave it just as is or sprinkle with toppings while the chocolate is still melted.
12. Let the brittle cool completely, then break it into smaller pieces and store in an airtight container.

This should last a week stored in an airtight container, but I doubt seriously that it will last that long!