Here is a simple, yet delicious version of the matzoh brittle we have posted previously. It has all the properties of the perfect confection. It’s a little bit salty, a little bit crunchy and a little bit sweet. And did I mention it has chocolate? What’s not to love?
Adapted from Salt and Serenity.
Marbled Matzoh Brittle:
Line a large baking sheet with aluminum foil and cover it with parchment paper. If you skip this step, you will be scrubbing for a long, long time. Trust us on this!
Line the pan with sheets of matzoh. If you have room, break pieces to fit the extra space.
In a large saucepan, heat 2 sticks of butter, and 1 cup of brown sugar. Stir constantly with a wooden spoon until it comes to a boil and blends together. If it looks separated, keep stirring. Stir for couple of minutes or so until it forms caramel. Pour the caramel over the matzoh, and smooth it with a spatula.
Bake at 350 degrees for about 10-12 minutes until the caramel is golden in color, and bubbling. Don’t let it burn!
In the meantime, melt 1 1/2 cups of white chocolate chips. Place the melted white chocolate into a pastry bag. (see our tip for doing this here.)
Remove the matzoh from the oven. Sprinkle it with semi-sweet chocolate chips and allow them to soften. Use a spatula to spread the chocolate evenly across the matzoh.
Cut the end off of the piping bag, and pipe the white chocolate in a zig zag pattern across the matzoh in both directions. Don’t be too worried about precision. Use a skewer, or the tip of a paring knife to smear the white chocolate, forming a marble effect.
Sprinkle the matzoh lightly with sea salt.
Pop the pan into the refrigerator, and chill until the chocolate is firm.
Using a very sharp knife, slice the chilled matzoh into squares, and enjoy! (Don’t forget to share!)
photo: Salt and Serenity