Chocolate Caramel Brittle
Recipe by Rose Diker
This brittle is made with matzo and is perfect for the holiday season!
Preheat oven to 350 and line a baking sheet with tinfoil or parchment paper (tinfoil will allow you to cover the edges of the baking sheet to ensure no mess).
Place matzo on the baking sheet to make fit – it’s okay to cut pieces together to cover the pan.
In a saucepan, combine butter and coconut sugar and bring to a boil – stirring constantly. Once boiled, continue to stir for an additional 3 minutes until foamy and thick.
Pour over the matzo and spread using a spatula – bake for 8 minutes until bubbling.
Remove from the pan and scatter the chocolate chips all over the matzo and cover with tin foil for 5 minutes.
Uncover and use a spatula to spread the chocolate evenly – refrigerate until the chocolate is firm – usually 40 minutes.
Using a sharp knife cut into squares, or use your hands to crack the matzo into pieces.
Substitutions: If you don’t have a dairy intolerance, feel free to use milk or semi-sweet chocolate. You can substitute vegan butter for real butter. If you don’t like matzo, feel free to use your favourite cracker of choice.
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