(Note, I apologize this post does not comply with my current “European theme,” but who can resist matzah brittle!?) Passover’s over, yet you still have 5+ boxes of matzah on your counter. What to do, what to do. By now you’re surely sick of matzah and cream cheese sandwiches, matzah brittle, and matzah ball soup, but there is still hope! Leftover matzah can be delicious, even after 8 days of shoving it down your throat.
Enter matzah brittle. It’s salty, sweet, buttery, and crunchy – the perfect qualities to mask matzah’s bland taste. This version even has chocolate draped and melted and top; what could be wrong with it! Yes, I know what you’re thinking. A passover dessert that’s actually…good!? “That’s impossible!” screams your cousin from the kitchen (remember, we already proved it’s not with these chocolate macarons). But ignore those who deny it’s delicious taste; it simply means more brittle to yourself.
After making this brittle, I have a couple of suggestions I would likely try next time. When I first tasted this matzah I found it a bit lacking in robust taste and depth. I’m someone who loves the modern combination of chocolate and salt, so I compensated by adding a hefty amount of sea salt to the top my brittle. Next time, I would simply use salted instead of unsalted butter, as it would better bring the salt flavor throughout whole brittle. Additionally, I used dark brown sugar, as it was all we had, though next time I would likely try light brown sugar to give the brittle a better crunch (dark brown sugar has more molasses, meaning it will contribute to a chewier texture vs. a crunchier one). Lastly, for my first batch I melted the chocolate and then poured it over the brittle, yet I later found it’s much easier to simply pour the chocolate chips on and wait for them to melt, as the recipe originally suggests. Feel free to top the brittle with toasted nuts, sea salt, cocoa nibs, sprinkles, or anything else you’d like before the chocolate sets. Enjoy this delicious way to use up leftovers!
Chocolate Covered Matzah Brittle
- 4-6 unsalted matzohs
- 1 cup (2 sticks) unsalted butter or unsalted Passover margarine (or salted if you’d like to try)
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh.
- Feel free to top the brittle with toasted nuts, sea salt, cocoa nibs, sprinkles, or anything else you’d like before the chocolate sets.
- Chill, still in the pan, in the freezer until set. Break the matzah into snackable pieces after chocolate sets.