Today is the 4th day of Passover and tomorrow night we'll be going to my cousin's house for a seder. If you've celebrated this holiday, you know one of the limitations...flour. This makes it quite tricky as to what you can eat. Take for instance, desserts...not too many without flour...
Passover matzoh Well, you don't have to be Jewish to enjoy matzoh brittle...the most over-the-top, yummy dessert ever! Definitely gives toffee a run for its money. Crunchy, sweet & salty, chocolately heaven! I'm off to make some today.
Here is the recipe: warning...you may want to make two batches, as it can mysteriously disappear!
Matzoh Brittle
4 sheets of unsalted matzoh
1 stick of salted butter
1 cup of brown sugar, firmly packed
2 cups of semi-sweet chocolate chips
1/2 cup of slivered or sliced almonds or walnuts (optional)
1. Preheat the oven to 350°F.
2. Line a rimmed baking sheet with foil, overlapping it over the edges. Place the matzoh on the baking sheet, breaking it in half or quarters to make it fit--make sure to place the pieces as evenly and close together as possible.
3. Combine the butter and sugar in a saucepan over medium heat, stirring until melted and beginning to bubble (about 5 minutes). Continue to stir occasionally for another few minutes, then remove the pot from the heat.
4. Pour the caramel over the arranged matzoh pieces, spreading it evenly with a spatula. Bake for about 6-10 minutes (until the caramel is bubbly).
5. Remove the baking sheet from the oven and sprinkle the chocolate chips over the surface and return to the oven for a couple minutes until the chips melt.
6. Remove from oven, and with a spatula, spread the chocolate to cover the matzoh. Sprinkle with nuts if desired.
7. Refrigerate or freeze for about 20 minutes before breaking into pieces and serving. Best kept refrigerated for about a week.
2. Line a rimmed baking sheet with foil, overlapping it over the edges. Place the matzoh on the baking sheet, breaking it in half or quarters to make it fit--make sure to place the pieces as evenly and close together as possible.
3. Combine the butter and sugar in a saucepan over medium heat, stirring until melted and beginning to bubble (about 5 minutes). Continue to stir occasionally for another few minutes, then remove the pot from the heat.
4. Pour the caramel over the arranged matzoh pieces, spreading it evenly with a spatula. Bake for about 6-10 minutes (until the caramel is bubbly).
5. Remove the baking sheet from the oven and sprinkle the chocolate chips over the surface and return to the oven for a couple minutes until the chips melt.
6. Remove from oven, and with a spatula, spread the chocolate to cover the matzoh. Sprinkle with nuts if desired.
7. Refrigerate or freeze for about 20 minutes before breaking into pieces and serving. Best kept refrigerated for about a week.
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