Matzo Brittle

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

The making of matzo brittle With caramel mixture and chocolate chips Melted chocolate Matzo Brittle

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

Preparation
Cover a cookie sheet with foil to make cleanup easier.

Line the cookie sheet with matzos — it is 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.

After they melt let cool in the fridge for one hour.

Break up in small pieces.

Notes:

  1. After adding the chocolate chips, I put the cookie sheet back in the oven for a very short time (about a minute or so)–the extra heat helps the chocolate melt.
  2. I use a spatula to gently spread the chocolate after taking it out of the oven.
  3. Mini chocolate chips are a great option as they melt a lot faster.

April 11, 2006 | Filed Under Jewish/Jewish Holiday, Passover

Comments

10 Responses to “Matzo Brittle”

    Eve on March 21st, 2006 6:20 am

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

    hucpuc on 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 April 6th, 2006 12:33 pm

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

    deb on 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 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 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 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 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.

    Thanks.

    marcy goldman on 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 http://www.betterbaking.com and check it out.
    Best wishes from a baker,
    Marcy Goldman

    Elisha Lynn on 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!