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CHOCOLATE CARAMEL MATZO BRITTLE

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DELICIOUS

Description

I never in my wildest dreams imagined that a dessert that is Kosher for Passover would be good enough to eat year round. But it is incredible.

CHOCOLATE CARAMEL MATZO BRITTLE ....A combo of chocolate, caramel, dried fruits and nuts all layered together to make the ultimate brittle.

Whip them up just in case the sweet tooth strikes. Basically, you can’t go wrong with making these. You’re welcome in advance.

Chag semach xxx Chef MM

CHOCOLATE CARAMEL MATZO BRITTLE

US (Imperial)

Print Ingredients

5 pieces matzo

1 cup firmly packed brown sugar

1 cup (2 sticks) pareve margarine

1 cup chopped bittersweet or semi-sweet chocolate

Toppings – chopped nuts, candied ginger, chopped apricots, cranberries, chocolate chips, sea salt, chilli salt

InstructionsPreheat the oven to 350°F

Line a baking sheet with parchment paper. Place the matzo in a single layer on the baking sheet, breaking it if necessary to fill the pan.

In a small sauce pan, melt the margarine and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.

Remove from heat and pour over the matzo. Spread in an even layer with a heat-proof spatula. (Don’t touch it. It’ll burn you.)

Bake for 15 minutes, watching that it doesn’t burn. If it looks like it’s burning, lower the heat to 325°F

After 15 minutes, the toffee will turn golden brown. Remove from the oven and immediately sprinkle the chocolate over the matzah. Let it sit and melt for 5 minutes, then spread it evenly over the caramel with a spatula.

You can leave it as is or sprinkle the brittle with your choice of
toppings while the chocolate is still melted (warm).

Let the brittle cool completely. Break it into smaller pieces and store in an airtight container.

MAKES 30 PIECES

EU (Metric)

Print Ingredients

5 pieces matzo

1 cup firmly packed brown sugar

1 cup (2 sticks) pareve margarine

1 cup chopped bittersweet or semi-sweet chocolate

Toppings – chopped nuts, candied ginger, chopped apricots, cranberries, chocolate chips, sea salt, chilli salt

InstructionsPreheat the oven to 175°C

Line a baking sheet with parchment paper. Place the matzo in a single layer on the baking sheet, breaking it if necessary to fill the pan.

In a small sauce pan, melt the margarine and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.

Remove from heat and pour over the matzo. Spread in an even layer with a heat-proof spatula. (Don’t touch it. It’ll burn you.)

Bake for 15 minutes, watching that it doesn’t burn. If it looks like it’s burning, lower the heat to 325°F

After 15 minutes, the toffee will turn golden brown. Remove from the oven and immediately sprinkle the chocolate over the matzah. Let it sit and melt for 5 minutes, then spread it evenly over the caramel with a spatula.

You can leave it as is or sprinkle the brittle with your choice of
toppings while the chocolate is still melted (warm).

Let the brittle cool completely. Break it into smaller pieces and store in an airtight container.

MAKES 30 PIECES

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