Put my special twist on your delicious matzah brittle. You'll soon learn why we call it matzah crack!
Total Time
3hr 35min
4.0
1 Rating
Author: A Wholesome New World
Servings:
8
Ingredients
•
3
sheets
Matzo
•
1/2
cup
Unsalted Butter
•
2/3
cup
Granulated Sugar
•
1
Tbsp
Water
•
1
cup
Chocolate Chips
•
1/2
cup
Creamy Peanut Butter
•
4
Tbsp
Grape Jelly
or Any Flavor Jelly
•
to taste
Coarse Sea Salt
Cooking Instructions
1.
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).
2.
In a medium saucepan, melt Unsalted Butter (1/2 cup) over medium heat. Stir in Granulated Sugar (2/3 cup) 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.
3.
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!
4.
Bake in the oven for 8 minutes. Remove the brittle from the oven and sprinkle with Chocolate Chips (1 cup), then return to the oven and bake just until the chocolate starts to melt, about 2 more minutes.
5.
Remove from the oven and spread the chocolate evenly using the metal spoon. Let the brittle cool for 5 minutes.
6.
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 (1/2 cup). 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).
7.
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!
Nutrition Per Serving
CALORIES
387
FAT
24.6 g
PROTEIN
5.3 g
CARBS
39.1 g
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