Chocolate PB&J Matzah Brittle

Preheat oven to 350 degrees F (180 degrees C). Line a rimmed baking sheet with tin foil. Place a layer of Matzo (3 sheets) on the baking sheet (you may need to break one to cover evenly, depending on the size of your baking sheet).

In a medium saucepan, melt Unsalted Butter (110 g) over medium heat. Stir in Granulated Sugar (135 g) and Water (1 Tbsp). Bring the mixture to a boil over medium-high heat and cook undisturbed until the toffee is light golden, 5 to 7 minutes.

Remove from the heat and let cool for 1 minute. Then quickly pour over the matzah, using a metal spatula to spread evenly. It cools fast so do this step quickly!

Bake in the oven for 8 minutes. Remove the brittle from the oven and sprinkle with Chocolate Chips (170 g), then return to the oven and bake just until the chocolate starts to melt, about 2 more minutes.

Remove from the oven and spread the chocolate evenly using the metal spoon. Let the brittle cool for 5 minutes.

Meanwhile, melt the peanut butter in a saucepan over low heat (about 2 minutes). Drizzle across the chocolate and, using the spoon, swirl the chocolate and Creamy Peanut Butter (160 g). Add dollops of Grape Jelly (4 Tbsp) across the surface and swirl into the peanut butter/chocolate layer. Sprinkle with Coarse Sea Salt (to taste).

Let the brittle cool for 1 hour, then refrigerate about 2-3 hours more to set. Break into pieces to serve. Store in an airtight container or in the fridge for up to 1 week. Freeze any leftovers for a snack you can enjoy year-round!