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)
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 (1/4 cup)
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!