Matzo Brickle

It's that time of year where we are digging through our recipes and gearing up for 8 days of no leavening. Yes, you guessed it...Passover. Growing up with the traditional Orange Sponge cake (which is delicious) for dessert and the brownies from the box, was always a taste bud dud for me. Some years ago, my friend Nancy gave me a platter of cookies and other delicacies for the winter holidays. In it was this delicious dessert. So, I asked her what it was, and to my surprise she said "Shauna, it's Matzo Brickle." She gave me the recipe and over the years have made it with some of my own amendments. Every time I bring it to a Seder or serve it at my own, it is devoured. Better yet, it is easy to make! Enjoy this bud tingling crowd pleaser!

 

Shauna’s Matzo Brickle

Indredients:

4 – 6 sheets of matzo

2 cups unsalted butter

1 cup dark brown sugar

2 cups of semi-sweet chocolate chips

1 cup chopped pecans (or almonds)

Sea Salt

Directions:

1. Pre-heat oven to 450-degrees.
2. Line a 10 x 15” jellyroll sheet or cookies sheet with heavy-duty foil.
3. Lay out matzo sheets as close together as possible into a single layer breaking sheets to fit. 

 

4. In a saucepan, melt butter with brown sugar stirring frequently until it bubbles.
    5. Pour melted butter and brown sugars over the matzo and spread evenly.

6. Place in pre-heated 450-degree oven one to two minutes. 

7. Sprinkle chocolate chips evenly over everything.  

8. Return to oven for one minute until chips are soft.

9. Remove from oven and with spatula spread chocolate over matzo.

10. Shake or lightly sprinkle sea salt on top of spread chocolate.

11. Top with nuts. 
12. Let it sit until it cools. 
13. Place in freezer for 20 minutes or until hard. 
14. Break into pieces and to store, put in Tupperware container in layers with wax paper in between. Also, I like to keep it refrigerated.