Zabar’s Candied Matzoh Brittle (a.k.a., Passover Candy Crack)

I’ve already got the Passover Seder menu down (you can check that out here), and now I’m onto dessert. I’m a big proponent of making as much as I can ahead of time, so that I’m not scrambling the day of the seder trying to do it all. And aside from the fact that Zabar’s* Candied Matzoh Brittle is insanely addictive and delicious, it also happens to freeze and store really well. (*If you don’t know Zabar’s it is high time you take a trip to New York City and stuff your face with the world’s best deli, well, everything.)

I love making this simple Passover dessert. Candied chocolate caramel nut matzoh brittle; also known as, matzoh crack, is fun to make and eat, and just so darn good. A Passover take on traditional “candy cracker crack” (you know the stuff: caramel and chocolate coated saltines), this candied matzoh brittle is a fan favorite. And whether you’re whipping this up a few days in advance for your own seder, or bringing it as a hostess gift to a seder you’ve been invited to, everyone will thank you. Candied matzoh brittle really is that good.

Don’t let the idea of making caramel scare you. While the original recipe via the Zabar’s recipe blog calls for caramelization – caramel is surprisingly easy to make.  Granted, I’m super watchful of my bubbling sugar, but thankfully butter and sugar melt down quite quickly so your patience need only last so long. And the result is sticky, toffee caramel (and nuts) that you pour all over matzoh and then drizzle with chocolate. Hello, amazing.

Zabar’s Candied Matzoh Brittle (a.k.a., Matzoh Crack)

INGREDIENTS

1 Cup Unsalted Butter
1 Cup Brown Sugar
1 – 1½ Cups Chopped Nuts* (Cashews, Peanuts, Pecans, Almonds, Pistachios, Walnuts – use one or any combination)
1 Cup Chocolate Chips (Milk, Dark or White – or any combination you like)
4 Whole Matzoh Boards
Vegetable Oil for Brushing Pan (or use a non-stick liner)

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Line bottom of a cookie sheet with a non-stick liner or aluminum foil brushed with oil. (I used parchment paper.) Line the cookie sheet with the four whole matzohs. If you have to trim them to fit use as few pieces as possible so that there will be an even bottom.

3. Bring butter, sugar and chopped nuts to a boil in a heavy sauce pan. The sugar will liquefy from the heat. Once boiling pour over matzoh. Bake at 350 degrees for 8 minutes.

4. Take out of oven and either sprinkle on chocolate chips while hot**, or melt your chocolate in the microwave and pour/spread over the cooled caramel. Bake for an additional four minutes.

5. Allow to cool. Break into pieces by hand and store in an airtight container. These also freeze really well if you plan to make them ahead of time.

*Sometimes I just use peanuts and the result is a matzoh dessert that tastes just like peanut brittle; yum.

**I made the candied matzoh brittle without melting the chocolate (chips sprinkled on top) a few years back, in case you want to have a look.

Don’t forget to enjoy! (And let me know how your candied matzoh brittle turned out!)

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