Matzo Brittle
Matzo Brittle is a delightful dessert that transforms simple ingredients into an irresistible treat. Perfect for any occasion, this recipe layers crispy matzos with buttery caramel, rich chocolate, and toasted pecans for a crunchy, sweet, and salty bite. Whether you're preparing for Passover, gifting friends, or just indulging your sweet tooth, Matzo Brittle is sure to be a hit. The combination of caramelized sugar, melted chocolate, and nutty pecans over a crisp matzo base makes it a unique and addictive dessert that’s incredibly easy to make.This recipe is straightforward and requires minimal effort, yet the results are gourmet-worthy. From the bubbling caramel to the melted chocolate and pecan topping, every step is as satisfying to make as it is to eat. Let the brittle chill in the fridge, break it into pieces, and watch it disappear—it’s the perfect sweet treat for sharing (or keeping all to yourself!).
Equipment
- Jelly Roll Pan (11×17 inches): To layer the matzos and caramel mixture evenly.
- Aluminum Foil and Butter (for Greasing): To line and prepare the pan, ensuring easy removal of the brittle.
- Heavy Saucepan: For making the caramel sauce. Use a heavy-bottomed pan to prevent burning.
- Spatula or Offset Spreader: To spread the caramel and melted chocolate over the matzos evenly.
- Refrigerator: For cooling and setting the brittle.
Ingredients
- 5 matzos
- 1 cup butter unsalted
- 1 cup brown sugar
- pinch of salt
- 2 cup chocolate chips
- 2 cup chopped pecans lightly toasted
Instructions
- Preheat the oven to 400°F. Line an 11×17-inch jelly roll pan with foil and then grease with butter. Arrange the matzos in a single layer covering the entire bottom of the pan (you will need to break some of the matzos to ‘puzzle’ all of them into the pan in a single even layer).
- Melt the butter and brown sugar together in a small, heavy saucepan over medium heat and cook, stirring often, until the butter melts completely. Increase the heat to high and bring to a boil. Boil undisturbed for 3 minutes (3½ minutes at altitudes above 5,000 feet). Pour the mixture over the matzos and spread evenly, trying to cover all the matzos.
- Bake for 5 minutes, until the whole surface of the pan is bubbly. Remove from the oven and sprinkle with chocolate chips. Let stand for about 5 minutes to allow the chips to melt. Spread the melted chips evenly. Sprinkle pecans over the top, pressing them in gently.
- Allow the toffee crunch to cool to room temperature, then refrigerate until the entire pan is well chilled. Break into chunks (about 40 pieces).
Notes
Recipe Tips:
- Be sure to boil the caramel mixture for exactly 3 minutes to achieve the perfect consistency. Over- or under-cooking may affect the texture.
- Lightly toast the pecans beforehand for an extra depth of flavor.
- You can use dark, milk, or white chocolate chips depending on your preference.
Storage:
- Store the brittle in an airtight container in the refrigerator for up to 2 weeks. For gifting, package pieces in decorative bags or boxes.
Customizations:
- Swap pecans with almonds, walnuts, or a mix of nuts for variety.
- Add a sprinkle of sea salt over the chocolate layer for a salted caramel version.
Nutrition
Calories: 158kcalCarbohydrates: 15gProtein: 1gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 12mgSodium: 38mgPotassium: 61mgFiber: 1gSugar: 11gVitamin A: 145IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mg
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