Matzoh!

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. 

Matzoh Brickle

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.

Comments

[Elisson1]

You forgot Step Eleven, which is "remove from the plastic bag and cram into your piehole until you can't walk."

I love Matzoh Brickle. A lot. And now, alas, with this recipe in hand, I will be tempted to make my very own supply. Gawd help me...