Matzah Brittle

    • Prep Time
    • 40 mins
    • Cook Time
    • 15 mins
    • Yield
    • 6 matzahs
    • Difficulty Level

Let’s face the facts. Nothing will taste as good as real dessert.

Everyone is looking for some miracle cake, torte or pie that will fool all your guests into thinking that it’s made with real flour instead of matzah meal. It’s an impossible task.

So instead of trying to hide the matzah, why not highlight it and make it shine? Let’s use it and make it delicious! Matzah is a plain, crunchy, baked cracker. Let’s decorate it with all the things dessert should be: sweet, rich and nutty.

I made this brittle last year for the first time as a test recipe. It was a HUGE hit. Everyone devoured it. I think I made at least five batches! Clearly this will be a Passover staple for my house every year. It’s fun to make, especially with kids. Who doesn’t love drizzling melted chocolate? Hopefully soon my daughter will be old enough to help me around in the kitchen.

Trust me, this is all you need: a little sweetness to end a wonderful Passover seder. Serve with tea or coffee and enjoy!

This is a great recipe to make the day before so you don’t have to worry about it before your seder.

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Ingredients

  • 6 matzahs
  • 1 3/4 cups sugar
  • 1/2 cup butter
  • 1/3 cup honey
  • 1/2 cup sliced almonds, lightly toasted
  • 6 oz semisweet chocolate, melted
  • 1 1/2 tsp sea salt (optional)

Instructions

  • 1. Line a baking sheet with parchment paper. Place the matzahs on the sheet in a single layer, breaking as needed to fill to the edges. Try not to overlap or leave gaps.
  • 2. Heat sugar, butter, honey, and 1/4 cup water in a heavy saucepan over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and boil without stirring, occasionally brushing down sides with a wet pastry brush, until caramel is a deep amber color, about 15 minutes. Add a few drops of water if the caramel is too thick.
  • 3. Pour caramel evenly over matzah. Immediately sprinkle with almonds and sea salt, if desired. Cool slightly.
  • 4. Melt chocolate in a double broiler or microwave at 15-second intervals. Drizzle melted chocolate over caramel. Allow chocolate to set, about 30 minutes. Break into pieces. Enjoy!

Instructions

  • 1. Line a baking sheet with parchment paper. Place the matzahs on the sheet in a single layer, breaking as needed to fill to the edges. Try not to overlap or leave gaps.
  • 2. Heat sugar, butter, honey, and 1/4 cup water in a heavy saucepan over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and boil without stirring, occasionally brushing down sides with a wet pastry brush, until caramel is a deep amber color, about 15 minutes. Add a few drops of water if the caramel is too thick.
  • 3. Pour caramel evenly over matzah. Immediately sprinkle with almonds and sea salt, if desired. Cool slightly.
  • 4. Melt chocolate in a double broiler or microwave at 15-second intervals. Drizzle melted chocolate over caramel. Allow chocolate to set, about 30 minutes. Break into pieces. Enjoy!

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