Matzo Brittle

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So easy. So good. Make extra, because these are always a huge hit!

Matzo Brittle with Sea Salt

Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag (10-12 oz) of chocolate chips

Cover a rimmed cookie sheet with foil to make cleanup easier. Line the cookie sheet with matzos; it’s okay if they overlap a little.

Melt the margarine with the brown sugar until it starts to boil. Pour the mixture over the matzos and bake at 375 degrees for 7 minutes. Take the pan out of the oven and pour the chocolate bits over the matzos. Once they’ve melted a little, spread over caramel mixture. Cool in the fridge for one hour then break into small pieces.

If desired, add sprinkles, sea salt, nuts, etc. while the chocolate is still warm.


24 Responses to “Matzo Brittle”

    Eve on 1 March 21st, 2006 6:20 am

    So good! My mom made them last year and I couldn’t stop eating it!!!

    hucpuc on 2 April 1st, 2006 11:42 am

    Delicious! If you use a smallish cookie sheet, I’d recommend spreading the butter/sugar/chocolate over two batches. But yummy regardless.

    stephanie on 3 April 6th, 2006 12:33 pm

    sounds yummy! i’m gonna make em for the boysies! yay!

    deb on 4 April 14th, 2006 12:17 pm

    So funny. This is exactly like Saltine Candy except it uses butter. Insanely good. You should try this with salted margarine for a treat – the brown sugar/salt combination makes it taste like toffee. Really, I don’t know why I bother baking anything else for parties.

    Nathalie on 5 July 2nd, 2006 9:56 am

    I followed your recipe and it resulted in an oven fire. You specified a “cookie sheet”. The syrup spilled over the sheet and fire resulted. I later revisited your recipe and the attached photographs. You clearly used a cookie pan (with a lip). Next time please take the time to be specific and accurate.

    H on 6 July 2nd, 2006 10:58 am

    Natalie, I’ve never heard them called “cookie pans” before, only “cookie sheets.” I’m sorry you had problems with the recipe.

    Sue Fluhr on 7 April 1st, 2007 7:23 am

    I add variety by adding nuts!!!
    I add pecans to the butter sugar mix for a great treat.Almonds make it like almond Roca…can do this with or without the chocholate. Walnuts are oh so good as well.

    Heidi on 8 April 10th, 2007 7:47 pm

    I’m not an experienced candy maker, and I’ve had a hard time with the brown sugar-butter melting. Twice it has come out perfect. Twice the butter and sugar haven’t combined properly, resulting in a melted, sugary mass with a layer of melted butter–greasy and not right. (Once it burned and boiled over–it was like the movie The Blob–yikes!) I don’t know what made the times it worked and the times it didn’t different.

    I used unsalted butter, dark brown sugar, a non-stick saucepan over medium heat. I put the sugar and butter in at the same time. Any ideas about what I’m doing wrong?

    Oh, and by the way, when I’ve gotten in right, the brittle is fabulous. When I’ve gotten it sort of wrong (though not burned), it’s still pretty good.


    marcy goldman on 9 April 1st, 2008 8:31 am

    Hi – my matzoh buttercrunch is quite similar to your Matzoh Brittle. Such a good recipe for Passover. Please visit at and check it out.
    Best wishes from a baker,
    Marcy Goldman

    Elisha Lynn on 10 April 5th, 2008 7:34 am

    This looks amazing! I have been searching for new and interesting passover recipes and I want to make this one right away! Thanks!

    Valerie on 11 April 12th, 2009 7:38 am

    I’m so glad I happened upon this recipe! My gentile friends beg me to make it year round but I save it for Passover so it’s an extra special treat! I tried sprinkling chopped peanuts on top the chocolate (after I spread it, before putting in fridge). It was good, but didn’t add as much of a punch as I thought it would. So I’m sticking to the original for now… so far this passover I’ve made 3 batches and will probably make 2 more so I can share with some friends! Thank you!

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    my2cents on 13 January 23rd, 2011 6:34 am

    Hi Natalie – I agree. Somehow people have begun confusing “cookie sheets” with “jelly roll pans”. A jelly roll pan has a raised lip around all 4 sides. A cookie sheet has no lip at all, in order to let the heat flow evenly around the cookies. Whenever people tell me they’ve had problems with baking cookies, the first thing I ask is what kind of pan they are using. Hope you tried this recipe again, because it’s really good. 🙂

    my2cents on 14 January 23rd, 2011 6:42 am

    Hi H,
    If your pan has a raised lip around all sides, it is a jelly roll pan or a sheet cake pan, not a cookie sheet. A cookie sheet is completely flat and has no lip at all, although one edge may be angled up a little bit to facilitate lifting. Many people nowadays are confusing the two.

    kate on 15 April 17th, 2011 1:03 pm

    Thanks for the great twist on chocolate matzah. I usually dip matzah in chocolate & cover with nuts, fleur de sel or toffee.

    Mike on 16 April 24th, 2011 12:47 pm

    @Nathalie – You could have used common sense and noticed the syrup just might not be secure enough in your cookie sheet -___-

    down or just me on 17 September 28th, 2012 6:34 pm

    It’s very Delicious! If you use a smallish cookie sheet, I’d recommend spreading the butter/sugar/chocolate over two batches. But yummy regardless

    down for just me on 18 September 28th, 2012 6:37 pm

    I completely agree with you that Somehow people have begun confusing “cookie sheets” with “jelly roll pans”. A jelly roll pan has a raised lip around all 4 sides. A cookie sheet has no lip at all, in order to let the heat flow evenly around the cookies.

    Barig22 on 19 March 30th, 2013 4:14 pm

    @Nathalie – Cookie pan/cookie sheet…both terms are used but she did say *rimmed*…sometimes we miss things when we’re reading things quickly, especially in recipes. Just thought I’d point that out because varying terms will come up and I’s want your recipes to turn out the first time so you can enjoy!

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