As Passover draws to a close, I wanted to share one of my favorite holiday treats! This outrageous matzo brittle is sweet, salty, crunchy, and totally amazing! You know you have extra matzo leftover, so go ahead and treat yourself to this simple recipe! All it takes is a few ingredients that you probably already have in your pantry and you’ll be ready to eat these in a snap!
Outrageous Matzo Brittle Ingredients:
- About 4 sheets of matzo
- 1 stick salted butter
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- 1 ¼ cup semi sweet chocolate chips
- ½ cup sliced almonds or your favorite nuts (optional)
- Fleur de sel salt for sprinkling (optional)
Line a sheet tray with parchment paper, spraying lightly with cooking spray, and then place the matzo down in one even payer. I usually break it up and squish as many pieces as I can fit on the tray. The key is to having it in one layer so that you can evenly coat it with the brittle and chocolate layers.
Place the brown sugar and butter in a pot over medium heat and stir with a rubber spatula until the mixture comes to a full boil, about 5 minutes. Continue to stir the boiling mixture for 3 minutes more.
Remove the mixture from the heat and add the vanilla extract, continuing to stir to combine. Once it is combined, slowly pour it over all of the matzo, spreading it out evenly over everything.
While that layer is cooling, heat the chocolate chips over a double boiler until they are melted and silky. Immediately pour this over the caramel coated matzah, then sprinkle with nuts and a pinch of salt if you’re using it. I really like the addition of nuts and salt because it cuts down the super sweet nature of the caramel. I’ve also used chopped salted peanuts to top this off and it’s delicious!
Place the tray of matzo in the fridge or freezer to harden up for at least an hour. When they’re nice and crunchy, break the matzo up into pieces and enjoy! Store these in the fridge in an airtight container. If they don’t get eaten immediately, this outrageous matzo brittle stays good in the fridge for around two weeks, (though I doubt it will last that long after you make it!).