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Chocolate Matzah Brittle

October 19, 2022 by The Modern Knish Leave a Comment

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Chocolate, toffee, and matzah come together for an addictively crunchy treat. Do yourself a favor and make extra of this chocolate matzah brittle!

tower of chocolate matzah brittle against white background

During Passover, leavened bread is prohibited and matzah - a flat, unleavened bread - is traditionally eaten. Because all of the dietary restrictions associated with Passover can be challenging (especially for vegans!), I look forward to making and devouring this chocolate matzah brittle every year.

Although there are many variations on this recipe, it was popularized by Marcy Goldman (A Treasury of Jewish Holiday Baking), and I have adapted her recipe here.

Be sure to check out my other Passover-friendly recipes, like Chunky Charoset and Crunchy Roasted Chickpeas (for those who eat kitniyot - more on that here).

How to Make the Chocolate Matzah Brittle

Gather your ingredients:

  • Matzah
  • Margarine or non-dairy butter
  • Brown sugar
  • Vegan chocolate chips

Preheat your oven to 350ºF. Cover two cookie sheets with aluminum foil, and then top with a sheet of parchment paper (this helps with the mess). Spread out the matzah in a single layer on the cookie sheets. Break the sheets if necessary to fit them all.

Once your oven is preheated, combine the non-dairy butter and brown sugar in a saucepan on the stove over medium heat. Stir continuously until the mixture boils, and then continue stirring for another 2-3 minutes. Once the mixture has thickened and starts to pull away from the sides of the pan, remove from heat.

Quickly (but carefully) pour it over the matzah sheets, using a spatula to distribute it evenly. Place the cookie sheets in the oven.

Bake for 10-15 minutes, watching closely to ensure the matzah does not burn. Remove the cookie sheets from the oven and sprinkle with the chocolate chips. Allow the chocolate to sit for about 5 minutes, until fully melted. Use a spatula to spread it into a smooth layer.

At this point, you can either leave the matzah as it is or add additional toppings (such as coarse sea salt, peanut butter, sliced almonds, etc.). If you are adding other toppings, do so right away, before the chocolate has hardened.

Place the cookie sheets in the freezer for at least 30 minutes so that the topping hardens completely. You can also allow the topping to harden in the fridge or at room temperature. Once the topping is fully hardened, use your hands to break up the matzahs into smaller pieces. For a neater look, you can use a sharp knife to cut the matzah into even pieces. Serve cold.

Storage

Store the matzah brittle in an airtight container in the fridge; it will keep for several days. Alternatively, you can freeze it for up to three months.

chocolate matzah brittle with almonds, peanut butter, and sea salt
tower of matzah brittle
Print Recipe

Chocolate Matzah Brittle

Matzah covered with toffee and topped with chocolate - delicious and addictive!
Prep Time5 mins
Cook Time20 mins
Freezing Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: Jewish
Keyword: Holiday Foods
Servings: 40 pieces
Calories: 93kcal
Author: The Modern Knish
Adapted from Marcy Goldman, A Treasury of Jewish Holiday Baking

Ingredients

  • 4-5 sheets matzah
  • 1 cup margarine or non-dairy butter
  • 1 cup brown sugar
  • 1 ½ cups vegan chocolate chips

Instructions

  • Preheat your oven to 350ºF.
  • Cover two cookie sheets with a layer of aluminum foil, then top with a layer of parchment paper (the two layers are helpful because this gets messy). Spread out the matzah in a single layer on the cookie sheets, breaking matzah sheets if necessary to fit them all.
  • Once your oven is preheated, combine the non-dairy butter and brown sugar in a saucepan on the stove over medium heat. Stir the mixture continuously until it boils, and then continue stirring for another 2-3 minutes, until the mixture is thickened and starts to pull away from the sides of the pan.
  • Working quickly, carefully pour the mixture over the matzah sheets, using a spatula to distribute it evenly. Place the cookie sheets in the oven.
  • Bake for 10-15 minutes, watching closely to ensure the matzah does not burn. Remove the cookie sheets from the oven and sprinkle with the chocolate chips. Allow the chocolate to sit for about 5 minutes, so that it melts fully.
  • Use a spatula to spread the melted chocolate into a smooth layer. You can either leave the matzah as it is, or add additional toppings (such as coarse sea salt, peanut butter, sliced almonds, etc.). If you are adding other toppings, you should do so right away, before the chocolate has hardened.
  • Place the cookie sheets in the freezer for at least 30 minutes so that the chocolate (and other toppings, if using) hardens completely. You can also allow the topping to harden in the fridge or at room temperature.
  • Use your hands to break up the matzah into smaller pieces, or (for a neater look) use a sharp knife to cut each matzah into squares. Serve cold.

Nutrition

Calories: 93kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 36mg | Potassium: 8mg | Fiber: 0.5g | Sugar: 9g | Calcium: 14mg | Iron: 1mg

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Welcome to The Modern Knish! I'm Sarah, a long-time vegan baker. Here you'll find classic Jewish recipes that are 100% vegan! Get ready to create beautifully swirled babka, delicious challah, and of course, flaky, buttery knishes.

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