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Parve
Easy
8 Servings
Allergens 
20 Minutes
Diets
No Diets specified
By Rachel Nayman @cookupawedding We want matza brittle with as many toppings as we can get!
4 square pieces of Yehuda Matza
1 stick of margarine (use soy-free, if needed)
1/8 teaspoon salt
1 cup brown sugar
1/2 cup Glicks Chocolate Chips
1/2 cup mini marshmallows such as Elyon Vanilla Mini Marshmallows
1/2 cup chocolate
almond slivers or crushed almonds
8 ounces white chocolate
crushed mint candies
8 ounces white or dark chocolate chips
3/4 cup chopped salted pistachios
1/2 cup pomegranate seeds
Preheat oven to 375 degrees Fahrenheit. Arrange matza crackers in a single layer on a foil-lined pan
Melted margarine and brown sugar in a pot until caramelized.
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.
Freeze and break into bark pieces.
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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?
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.