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 (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.

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 (1 cup), 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 (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).

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!