Matzo (or matzoh or matzah) is the perfect crunchy, flaky base for a thin coating of buttery caramel, melted chocolate and a sprinkling of chopped nuts salt. It’s an addictive treat that’s perfect for Passover. Matzo is unleavened bread that first appeared on the “market” when the Israelites had to flee Egypt and did not have time to let their bread rise. It has been eaten for centuries during the Jewish holiday of Passover as a reminder of that exodus by forgoing cakes, cookies, pasta and noodles — anything made to rise with yeast, baking soda, etc.
4 (6 1/2-inch) squares unsalted non-egg matzo
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 cup packed dark-brown sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 teaspoon kosher salt or fleur de sel
1 cup slivered almonds, toasted
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a baking sheet with parchment paper Spray parchment lightly with cooking spray. Place matzo (cutting into smaller pieces if necessary) in an even layer on baking sheet and set aside.
2. Bring butter and brown sugar to boil in medium saucepan over medium heat and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat and stir in the vanilla. Pour caramel over matzo, spreading to coat completely. Place sheet in oven and 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 parchment, and break into large pieces. (Brittle can be stored in airtight container at room temperature for up to 4 days.)