Chocolate Matzah Brittle

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

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.