Chocolate Sea Salt Matzoh Brittle
Chocolate Sea Salt Matzoh Brittle
Serves: 4 people
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients:
8 sheets matzoh
1 1/2 cups unsalted butter (3 sticks)
1 1/2 cups brown sugar (light or dark)
Kosher salt
1 teaspoon vanilla extract
1 1/2 cups bittersweet chocolate
Flaky sea salt
Steps:
Preheat the oven to 350 degrees fahrenheit
Line two baking sheets with tin foil. Add matzoh to the tin foil, breaking up the sheets to fit on the trays.
In a saucepan over a medium-high heat, combine butter and brown sugar, stirring constantly until it bubbles and boils. Let it continue to cook for an additional 3-5 minutes, you will know it is done when it starts to pull away from the sides of the pan.
Remove from heat, add in vanilla extract and a three-finger pinch of kosher salt. Stir to combine and pour over the matzoh, using the back of a spoon to evenly distribute.
Place in the oven and cook for 10-12 minutes until the caramel is bubbling and golden.
Remove from the oven and top with chocolate chips, let the chips sit 3-4 minutes to melt and then using the back of a spoon, spread the melted chocolate chips over the matzoh sheets. Top with flaky sea salt and refrigerate for 20-30 minutes until the chocolate is set.
Break up with your hands into pieces and enjoy!
Cooks note: Store in an airtight container for up to 1 week.
Recipe inspired by: The Kitchn and Jake Cohen
