CHOCOLATE MATZO TOFFEE aka MATZO BRITTLE for Passover

My sister made this fabulous Chocolate Matzo Toffee aka Matzo Brittle for the Passover Seder a few years ago. It's an easy recipe, but it does take time.. lots of waiting. But if you're doing other things, it's a snap! Photo by Judie Siddall.

Recipe for Passover Toffee is from Celebrate Passover by Deborah Heiligman (National Geographic Holidays Around the World) No date. In the acknowledgements of the book the author thanks "Vivian Phillips who gave me the toffee recipe years ago." This book is for children, but the directions for this recipe say, "You will need an adult to help you."  To eat it, for sure!

PASSOVER CHOCOLATE MATZO TOFFEE

Matzo Brittle for Passover

Passover starts Monday evening, March 25 (lunar calendar). A few years ago,  I found this terrific easy recipe by Amanda Gold in the San Francisco Chronicle. I just love Matzo Brittle. I've been making this recipe ever since, with slight adaptations. The texture of the matzo, the saltiness of the nuts, and the sweetness of the chocolate makes this recipe a keeper! As always, the chocolate you choose will make a difference in flavor.

MATZO BRITTLE

Ingredients
4-5 sheets of Passover Matzo
2 sticks butter or margarine (I would only use butter, but if you're keeping kashrut and serving meat, you can use margarine)
1 cup firmly packed brown sugar
12 ounce bag semisweet chocolate chips (or 12 ounces dark chocolate--65-75% cacao, chopped)
1/3 cup chopped roasted salted almonds (or other nuts: walnuts)

Directions
1. Preheat oven to 350°. Line baking sheet with aluminum foil, and grease foil with non-stick cooking spray.
2. Arrange matzo in one flat layer in baking sheet, breaking up and fitting pieces as needed to cover whole pan.
3. Combine butter and brown sugar in saucepan over high heat, and bring to boil, stirring well to dissolve sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns into caramel.
3. Remove caramel from heat and pour evenly over the matzo, using spatula to coat all matzo. Bake for about 12 minutes.
4. Remove from oven and let stand for 1 minute, until topping is slightly solidified. Pour chocolate chips (or chopped chocolate) evenly over matzo, and return to  oven for 1 minute to soften chips.
5. Remove from oven and, using spatula, spread melted chocolate out over matzo in one layer.
6. Sprinkle nuts over sheet. Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.
7. Break into pieces and store between parchment or waxed paper in  airtight container for up to 1 week until ready to serve.

Matzo Brittle for Passover

Passover starts on Monday evening March 29 this year (lunar calendar), and I saw a wonderful recipe in the San Francisco Chronicle by Amanda Gold for Matzo Brittle. I love Brittle, but I've never made it with matzo. The saltiness and texture make it a natural. Read the entire article HERE.

MATZO BRITTLE

4-5 sheets Passover matzo
2 sticks butter or margarine (I would only use butter, but if you're keeping kashrut and serving meat first, you'll probably use margarine)
1 cup firmly packed brown sugar
12-ounce bag semisweet chocolate chips (or broken fairtrade organic dark chocolate)
1/3 cup chopped roasted salted almonds, or coarse sea salt to taste (or other nuts: walnuts)

Instructions:
1. Preheat the oven to 350°. Line a baking sheet with aluminum foil, and grease the foil with non-stick cooking spray.
2. Arrange the matzo in one flat layer in the pan, breaking up and fitting the pieces as needed to cover the whole pan.
3. Combine the butter and brown sugar in a saucepan over high heat, and bring to a boil, stirring well to dissolve the sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns into caramel.
3. Remove the caramel from the heat and pour it evenly over the matzo, using an offset or regular spatula to coat all the matzo. Bake for about 12 minutes.
4. Remove from the oven and let stand for 1 minute, until the topping is slightly solidified. Pour the chocolate chips evenly over the matzo, and return to the oven for 1 minute to soften the chips.
5. Remove from the oven and, using the spatula, spread the melted chocolate out over the matzo in one layer.
6. Sprinkle nuts over one half of the sheet, and salt over the other (or add toppings to your liking). Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.
7. Break into pieces and store between parchment or waxed paper in an airtight container for up to 1 week until ready to serve.

Have a look at some other chocolate for Passover from last year's posts here on DyingforChocolate.com including Chocolate Covered Matzo to make or buy and an easy delicious  Flourless Chocolate Cake.

Photo: Craig Lee, styled by Amanda Gold