Absolutely Addictive Matza Brittle

Rachel Nayman Recipe By
  • Cook & Prep: 20 m
  • Serving: 8
  • Contains:

By Rachel Nayman @cookupawedding

We want matza brittle with as many toppings as we can get!

Ingredients (13)

Basic Matza Brittle

S'mores Topping

Chocolate Craze

Mint Magic

Pomstachio

Start Cooking

Make the Matza Brittle

  1. Preheat oven to 375 degrees Fahrenheit. Arrange matza crackers in a single layer on a foil-lined pan

  2. Melted margarine and brown sugar in a pot until caramelized.

  3. Poor caramel mixture over matzah and let bake for seven minutes. Take out of oven and sprinkle with chocolate chips or chocolate as specified for your chosen toppings. Place back in oven for two minutes, then spread to cover. Sprinkle with remaining topping. (For s'mores and mint magic, place back into oven for another two minutes). Drizzle with more melted chocolate. 

  4. Freeze and break into bark pieces.

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  • Robin

    Absolutely Addictive Matza Brittle

    Caramelized?

    I've been making this for years, and still don't understand how to caramelize. Most of the time it comes out fine, and as a dessert it can't be beat. Sometimes, though, the brittle comes out too chewy- not brittle at all- and I don't know what I'm doing wrong. Any advice?
    Posted by Robhalpern@yahoo.com |April 7, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Here is the best advice I can give you. Buy a candy thermometer. Each level of sugar heating up causes a different chemistry related reaction. And it can go from one status to another in the blink of an eye as you have written. Read up on candy making and temps and with an inexpensive tool like a candy thermometer you have it made in the shade.
    Posted by Chaiaadmin|April 7, 2017
    0
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  • Robin

    Absolutely Addictive Matza Brittle

    Caramelized?

    I've been making this for years, and still don't understand how to caramelize. Most of the time it comes out fine, and as a dessert it can't be beat. Sometimes, though, the brittle comes out too chewy- not brittle at all- and I don't know what I'm doing wrong. Any advice?
    Posted by Robhalpern@yahoo.com |April 7, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Here is the best advice I can give you. Buy a candy thermometer. Each level of sugar heating up causes a different chemistry related reaction. And it can go from one status to another in the blink of an eye as you have written. Read up on candy making and temps and with an inexpensive tool like a candy thermometer you have it made in the shade.
    Posted by Chaiaadmin|April 7, 2017
    0

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