Sweeten Your Passover With Matzah Brittle

Matzah Brittle. Photo by Dana Kline
Los Alamos

For those of us who dont celebrate the bunny and eggs and religious significance of Easter, but are eating maztah this week instead to commemorate the Jew 40 years of wandering through the desert.

The holiday lasts all week and is called Passover – Pesach to most Jews.

Here is a recipe to make the leavened-free week a little tastier:

Matzah Brittle


4 sheets of unsalted matzah
1 stick unsalted butter, softened
1 cup packed dark brown sugar
2 cups semi-sweet chocolate chips
1-2 cups slivered almonds
kosher salt


Preheat the oven to 250 degrees.  

Cover a couple of baking pans with parchment paper, and place the matzah on the paper-covered pans. You can thank me later for the parchment paper. Scrubbing caramel off the pans is a mess!)  

Melt the butter and sugar together until there are bubbles – watch this carefully, as it will burn the minute you look away!  

Drizzle the butter/sugar over the matzah and spread evenly with a spatula.  

Bake for about 10 minutes, or until you see a rich, shiny sheen to the caramel. 

Remove from the oven and sprinkle the chocolate chips evenly over the matzah while it is still hot.  

Allow a few minutes for the chocolate to melt, then spread evenly with that spatula you already had out. Sprinkle liberally with slivered almonds and kosher salt.  If you prefer without nuts, just sprinkle with the salt.  

Let chill in the fridge for about a half hour, then break up into pieces and store in an airtight container in the pantry.  

Oy Gevalt!  Something this delicious you’ve never tasted! Eat, you look too thin!


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