Chocolate Caramel Matza Brittle Recipe

Chocolate Caramel Matza Brittle

Makes about 30 pieces of candy

  • 4 to 5 matza pieces 
  • 1 cup firmly packed dark brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup chopped bittersweet chocolate or semi-sweet chocolate chips
  • Toppings, like chopped nuts, candied ginger, sea salt, peanut butter chips, and chocolate chips

Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Place the matza in one layer on the baking sheet, breaking it when necessary to fill the pan completely.

In a large saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.

Put the pan in the oven, then immediately turn the heat down to 350°F. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325°F. (While it is cooking, resist all urges to scrape the pan with extra pieces of matza. You will burn yourself. Trust me.)

After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly over the caramel with a spatula.

You can leave it just as is, enjoying the simplicity, or sprinkle the brittle with toppings while the chocolate is still melted.

Let the brittle cool completely, then break it into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, I've never had it last long enough to test out the theory.

Recipe Notes

During Passover, avoid toppings of peanuts, if you wish to abstain from legumes. You can substitute margarine for the butter to make it parve or vegan. 

Recipe by Nina Callaway, The Kitchen  


Add Comment