Crispy matzo is layered with toffee, chocolate, pecans and coconut into a delectable Passover treat.
My boys have never met a box of matzo that they didn’t like. It barely makes it in the door from the store and they’re tearing it open for a snack. They like it straight from the box or spread with a thin layer of cream cheese and a sprinkle of salt. But their favorite way to tear through a box of matzo is when I turn it into matzo brittle. And quite frankly, mine too.
Making matzo brittle is actually quite simple. Sugar and butter are cooked and spread on a layer of matzo and baked until bubbling. I stir in some sea salt while the sugars are cooking to amp up the flavor and also because I’m a sucker for a sweet/salty bite. Next you sprinkle on chopped chocolate and let it sit undisturbed for a few minutes before spreading it into a thin layer over the toffee. Now, you can stop right there and be perfectly happy, but….
Why would we do that?
I’ve professed my love for coconut before, so to me there’s no better topping that a handful of toasted coconut. Other than a handful of toasted coconut and a handful of toasted pecans. That chocolatey, coconuty crisp toffee bite reminds me of my most favorite Girl Scout cookie, the Samoa. I could seriously sit down and eat an entire box, and trust me, it’s no different with this brittle. It is highly addictive so be prepared to overindulge or give it away. I somehow manage to do both.
Now if coconut isn’t your thing, easy, just leave it off. You can go with just the nuts, or even a simple sprinkle of sea salt, or call it a day with just the chocolate topping. Another twist is to swirl in a handful of white chocolate and I’ve included that variation in the recipe below. It makes a pretty presentation and a great gift if you’re heading to someone’s house to celebrate Passover. But make a little extra to keep for yourself, because once brittle comes out it will be gone in an instant!
- 5 pieces of matzo
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 cup 8 oz unsalted butter or kosher for Passover margarine
- 1 1/2 tsp sea salt
- 1 cup bittersweet chocolate chips or chopped chocolate
- 1 cup pecans toasted and coarsely chopped
- 3/4 cup sweetened coconut flakes toasted
Preheat oven to 325 degrees. Line a half sheet pan with non stick foil.
Lay the matzo in a single layer on the sheet pan, breaking the pieces as needed to fit.
In a small saucepan combine the butter and sugars and cook over high heat, stirring frequently. Once the butter has completely melted, cook an additional 2-3 mins, stirring constantly. Stir in the salt.
Using a wooden spoon or a heat resistant spatula, quickly spread the caramel evenly over the matzo, covering completely.
Bake for 15 mins. As soon as you pull the pan out of the oven, scatter with the bittersweet chocolate. Let stand undisturbed for 5 mins.
Use a spatula to smooth the chocolate over the caramel evenly. Sprinkle with pecans and toasted coconut. Press lightly to adhere. Cool to room temperature and then pop in the refrigerator to set. Break into pieces to serve.
*For Swirled Matzo Brittle: Substitute 2/3 cup white chocolate chips for the pecans and coconut. Sprinkle the bittersweet chocolate over the caramel fist and let stand 5 mins. Spread the bittersweet chocolate and then sprinkle with the white chocolate. Let stand for 2-3 mins. Very lightly spread the white chocolate in decorative swirls.