Matzoh Brittle

A Sweet Pesach? No flour? No Problem! Anyone who’s ever hosted a seder before can tell you that coming up with tasty Passover dessert options is a daunting endeavor. Thankfully, this delicious dessert from The Classic Catering People’s Chef Cathy Ferguson has you covered.

Matzoh Brittle

Print Recipe Pin Recipe

Ingredients

  

• 5 sheets whole wheat matzoh broken into pieces to fit the pan
• 3/4 cup unsalted butter cut into pieces
• 1 cup packed dark-brown sugar
• 12 ounces semisweet chocolate chips
• 1 teaspoon flaky sea salt

Instructions

 

• Preheat the oven to 275 F.
• Place matzoh in a 13x17-inch jelly roll pan lined with parchment paper. You might have some matzoh left over.
• Melt the butter in a saucepan over medium low heat. Add brown sugar and immediately, reduce the temperature to low. Cook, stirring until sugar has completely dissolved and starts to bubble. Drizzle the mixture over the matzoh and spread evenly using a spatula to cover it.
• Transfer the covered matzoh to the oven and bake for 15 minutes until it looks shiny.
• Remove from the oven and sprinkle matzoh with chocolate chips.
• Let stand for 5 minutes and spread melted chocolate over matzoh to cover it. Sprinkle with the sea salt.
• Transfer matzoh to the refrigerator to chill for at least 2 hours.
• Break chilled matzoh into pieces. Keep chilled for best taste.