This brittle is an excellent way of bringing some excitement to bland, dependable matzoh. America's Test Kitchen has gussied up the Passover bread with all kinds of sweet stuff, turning it into a dessert that will be asked for year-round.
Makes 15 pieces
3 (6 1/2-inch) squares matzoh
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 teaspoon kosher salt
1 cup slivered almonds, toasted
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch metal baking pan with aluminum foil, allowing foil to hang over pan edges. Spray foil with cooking spray. Place 2 matzoh squares in bottom of pan. Cut remaining matzoh into two 6½ by 2½-inch rectangles and fit into empty space of pan.
2. Bring butter and brown sugar to boil in medium saucepan over medium heat and cook, stirring constantly, until thickened, 2 to 3 minutes. Off heat, stir in vanilla. Pour caramel over matzoh, spreading to coat completely. Bake until deep golden brown, about 10 minutes.
3. Remove pan from oven and let cool 5 minutes. Sprinkle chocolate chips over caramel and let sit 5 minutes. Spread chocolate in even layer and sprinkle with salt and almonds. Refrigerate until firm, at least 30 minutes. Invert brittle onto cutting board, discard foil, and break into large pieces. Serve. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
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