That's how my mind says matzoh, with an exclamation point. Maybe because I only have good associations with matzoh? It always makes me think of celebrations, PB & J on matzoh, matzoh ball soup, a light skimming of butter on matzoh . . .
. . . and now matzoh brickle.
This recipe was pressed into my hands by a near-stranger. Upon hearing that I needed a dish to bring to a Seder, she cried "Oh, you have to make matzoh brickle!" Then she handled me a folded piece of paper attributing the recipe to one Beryl L. I was a bit skeptical, but matzoh brickle is so very good. I made a few slight modifications: toasting the nuts, boiling the butter/sugar mixture for a few minutes longer, etc. Go make it now, you know you have leftovers.
4-5 sheets Matzoh
1 cup butter
1 cup dark brown sugar
12 oz bittersweet chocolate (chips or chopped)
1 cup sliced almonds (lightly toasted)
1. Preheat oven to 450 degrees and line a cookie sheet with aluminum foil.
2. Lay out matzoh in a single layer, breaking the sheets to fill in any holes.
3. Melt butter with brown sugar in a saucepan over medium heat. Stir constantly until the mixture is bubbling vigorously.
4. Pour over matzoh and spread to coat.
5. Put in oven for 1-2 minutes.
6. Sprinkle with chocolate and return to oven for 1 minute.
7. Spread chocolate to cover the matzoh and sprinkle with nuts.
8. Allow to cool for 10-15 minutes and then freeze for 20 minutes.
9. Remove the brickle from the pan, peel away the foil and crack into pieces.
10. Store in a plastic bag in the refrigerator or freezer.