Almost Passover
Reposting this pic and recipe from last year's Pesach cooking post. As I assured 51stcenturyfox last year, this isn't so much baking as it is melting things in your oven. And for goodness sakes, if you do not observe Passover but want to try this just use Saltines or something...no need to run out and buy matzo!
Matzoh Brickle
Originally uploaded by dremiel
Dremiel's Son's favorite Matzo Brickle*
4 sheets matzo
1.5 sticks unsalted butter
1/2 cup packed dark brown sugar
8 ounces (1.5 cups) chocolate chips (we like 60% cocoa but semi-sweet and milk chocolate are also good here.
1 cup coarsely chopped walnuts, almonds, or peanuts; or sliced almonds - anything crunchy works well
Finishing Salt, if desired
Preheat oven to 400 degrees. Line bottom and sides of large cookie sheet or baking pan with foil. Lay matzo sheets as close as possible in one layer in pan, breaking pieces to fit.
Melt butter with brown sugar in saucepan, stirring frequently, until it bubbles. Pour this hot mixture over matzo and spread to coat. Some will pool underneath - that's fine! Place pan in oven for about seven to ten minutes so the caramel mixture sets on the matzoh.
Remove pan from oven and sprinkle chocolate over top; return pan to oven for two minutes, until chips are soft. Remove pan from oven and spread chocolate with spatula to cover matzo. Sprinkle with nuts (and Kosher or Sea salt as desired)
Freeze brittle in pan for 20 minutes, or until hard. Crack, peel off foil, seal in plastic bags and store in freezer.
*Thus titled as he's the one who makes it every year.
Matzoh Brickle
Originally uploaded by dremiel
Dremiel's Son's favorite Matzo Brickle*
4 sheets matzo
1.5 sticks unsalted butter
1/2 cup packed dark brown sugar
8 ounces (1.5 cups) chocolate chips (we like 60% cocoa but semi-sweet and milk chocolate are also good here.
1 cup coarsely chopped walnuts, almonds, or peanuts; or sliced almonds - anything crunchy works well
Finishing Salt, if desired
Preheat oven to 400 degrees. Line bottom and sides of large cookie sheet or baking pan with foil. Lay matzo sheets as close as possible in one layer in pan, breaking pieces to fit.
Melt butter with brown sugar in saucepan, stirring frequently, until it bubbles. Pour this hot mixture over matzo and spread to coat. Some will pool underneath - that's fine! Place pan in oven for about seven to ten minutes so the caramel mixture sets on the matzoh.
Remove pan from oven and sprinkle chocolate over top; return pan to oven for two minutes, until chips are soft. Remove pan from oven and spread chocolate with spatula to cover matzo. Sprinkle with nuts (and Kosher or Sea salt as desired)
Freeze brittle in pan for 20 minutes, or until hard. Crack, peel off foil, seal in plastic bags and store in freezer.
*Thus titled as he's the one who makes it every year.