Passover is a great holiday. You get to spend it with the family, sing a bunch of songs, dip your pinky finger into wine ten times — who wouldn’t love it?
It also has some down-sides: You have to wait like 2 hours to eat for two nights in a row, you probably no longer get to partake in the Afikoman search (RIP to my main source of income), and–oh yeah– no bread (or cookies, or pasta, or anything that leavens and makes me happy). It kind of narrows down dessert possibilities to, like, fruit and mousse.
I personally really like dessert. I also like snacks. I like food. It’s fine, I’m fine. The reason I’m not the biggest fan of Passover is the lack of yummy snack and dessert options. That’s also the reason I was so excited when I stumbled over this recipe, because it’s Passover perfection.
Without further ado, I present Matzah brittle. It’s perfect, it’s amazing, you need it. Don’t think about it #JustDoIt.
Matzah Brittle
Ingredients
Instructions
Line a baking sheet with aluminum foil and place the matzah flat on it. Break it into smaller pieces where necessary to fill the baking sheet. Pre-heat the oven to 350° F.
Make the caramel by melting the butter and brown sugar in a small saucepan. Cook over medium heat and wait for it to come to a boil. It will start to separate from the sides of the pan after a few minutes.
Pour the caramel (brittle) over the matzah and spread into an even layer. It will look delicious. You will want to try it. Don’t do it. It’s scolding hot and it’ll hurt (just wait it out, it’ll be worth it. I promise).
Put the matzah in the oven for about 10 minutes, until the caramel starts bubbling all over. While you wait, melt the white chocolate. The best way to do this is with a water bath: bring a bot of water to a simmer and place the white chocolate in a bowl over it. Make sure that the bowl doesn’t touch the water. Just wait for the chocolate to melt while constantly stirring.
Once most of the white chocolate melts, take the bowl off the heat. Continue stirring until all the chocolate is melted. Put it to the side for a hot sec (bah dum tss), we’ll get back to it.
Take the pan out of the oven and immediately scatter the semi-sweet chocolate chips on it. Wait a minute until they start melting and spread the chocolate into an even layer with a spatula. Remember what I said about wanting to try it? Yea, it’s still too hot. Continue resisting.
Chop (or if you’re like me, smash) the almonds and sprinkle them on top of the chocolate.
Remember the white chocolate? Of course you do, you’re probably trying to resist eating it as we speak. Anyway, take a spoon and drizzle as much as you want over the top.
Refrigerate until the chocolate and brittle become firm. If you’re patient, you can put it in the fridge and wait about 45 minutes. If you’re like me and you want to eat it immediately, you can put it in the freezer for about 10-15 minutes.
Lift the foil and crack the matzah brittle into smaller pieces. Ta-dah! You made it! You waited all this time! Now it’s ready, and you have my permission to eat all of it.