Seems like every year I post something for Easter time, even though it’s not my holiday – I grew up celebrating Passover. But some Jewish food, while absolutely undeniably delicious, can be quite time consuming. Ever tried to make latkes? Or rugelach? Or a really good slow cooked brisket? Mmmm *dreaming* Ahem…anyway…Ya. Time consuming.
But this snack flies in the face of all that. While nothing can replace those other recipes, this is a super easy treat, with little mess. Never heard of Matzo? It’s a cracker-like flatbread…think gigantic Saltines (which, btw, can be used here if you cannot find Matzo.)
Funny part is, I was going to adapt the recipe and sprinkle some crushed pretzels on top. Then I remembered we’re not supposed to eat bread products during the week of Passover. Even though I don’t observe the no-bread rule, I left them off for authenticity sake. Feel free to put pretzels on there. You can also change up the type of nuts…or even try white chocolate instead of the semi-sweet.
And Easter folks – this would be awesome for your holiday, too!
Chocolate Toffee Matzo Brittle
Makes 24-35 squares
Prep time: 10 minutes
Cook time: 10 minutes
Cool time: 45 minutes
• 3-5 matzos (depending on the size of your cookie sheet)
• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• 1 12-ounce bag semi-sweet chocolate chips
• 1 cup chopped pecans
• 1/2 teaspoon sea salt flakes
Preheat oven to 350 degrees.
Cover a rimmed baking sheet with heavy duty aluminum foil. Coat with cooking spray. Then cover the baking sheet with matzos, cutting and piecing together to fill the whole pan.
In a medium saucepan over medium heat, combine butter and brown sugar. Cook, stirring constantly, until mixture comes to a boil. Continue cooking and stirring for another 3 minutes until foamy and thickened. Immediately pour toffee over matzos and, using a spatula, gently spread into an even layer.
Place pan into the oven and bake for about 10 minutes, or until the toffee topping is bubbling all over. Remove pan to a cooling rack. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then gently use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt.
Refrigerate until the chocolate is firm, about 45 minutes, but not much longer or it will be hard to cut.
Lift foil to transfer matzo onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.