Chocolate Caramel Brittle

Recipe by Rose Diker



Cook Time


Prep Time



Serves 10

This brittle is made with matzo and is perfect for the holiday season!


  1. 1

    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).

  2. 2

    Place matzo on the baking sheet to make fit – it’s okay to cut pieces together to cover the pan.

  3. 3

    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.

  4. 4

    Pour over the matzo and spread using a spatula – bake for 8 minutes until bubbling.

  5. 5

    Remove from the pan and scatter the chocolate chips all over the matzo and cover with tin foil for 5 minutes.

  6. 6

    Uncover and use a spatula to spread the chocolate evenly – refrigerate until the chocolate is firm – usually 40 minutes.

  7. 7

    Using a sharp knife cut into squares, or use your hands to crack the matzo into pieces.

  8. 8


  9. 9

    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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