Wheat flour isn’t permitted during Passover, which can be a challenge for making desserts. Matzo Brittle is a serious hit on my holiday table every year.
I like to make it ahead and keep it refrigerated until serving. You can even freeze it if you have any left over.
I break the matzo apart into shards or use a serrated knife to cut into pieces so that everyone can have as much as they want or just a taste. Serve it with a bowl of fresh strawberries and you really celebrate the spring season.
Having the ingredients organized in small bowls is a big help in putting these sweet gems together. Use an offset metal spatula to spread the caramel and chocolate quickly. Another tip is to use disposable aluminum baking sheets for easy cleanup.
You can double the recipe, but make the caramel in two batches.
Diane Rossen Worthington: www.seriouslysimple.com.
Caramel Chocolate Matzo Brittle
6 tablespoons unsalted butter or margarine
1/2 cup dark brown sugar
4 sheets matzo
3/4 cup bittersweet chocolate chips
1/3 cup toasted almonds
1/3 cup toffee bits
Heat the oven at 400 degrees. Line two baking sheets with foil or parchment paper. (I use two disposable baking sheets and place on top of cookie sheets since it is so messy). Place two matzos on each baking sheet.
Melt the butter or margarine in a medium saucepan over medium heat. (If the heat is too high, the mixture will burn.) Add the sugar and stir well. Simmer about 3 minutes, making sure to whisk constantly until it becomes a thick, caramel-like mixture. Remove from heat.
Working quickly so the caramel doesn’t harden, divide the caramel among the sheets of matzo using a metal spatula to evenly spread the mixture over the entire surface of each matzo.
Place in the oven and bake the matzos for about 5 minutes or until the topping is bubbly and brown. Watch carefully so they don’t burn.
Remove from the oven and immediately sprinkle evenly with chocolate chips. Place the matzo back in the oven for about 2 minutes or until the chocolate is just melted. Remove from the oven and spread the chocolate evenly over each piece with a spatula. Sprinkle with almonds and toffee bits.
Refrigerate at least an hour. Break into pieces or cut into strips. Refrigerate in an airtight container or freeze.
Yield: 4 sheets.