PB&J Matzah Brittle
PB&J Matzah Brittle
Put my special twist on your delicious matzah brittle. You'll soon learn why we call it matzah crack!
Ingredients
- 3 sheets of matzah
- 1 stick of unsalted butter (8 TBSP)
- 2/3 cups sugar
- 1 tablespoon water
- 6 ounces of chocolate chips (1/2 a bag)
- 1/2 cup creamy peanut butter (Shneider's brand is Kosher for Passover!)
- 1/4 cup berry-of-your-choice jelly (Lieber's brand is Kosher for Passover!)
- Coarse sea salt
Directions
- Step 1 Preheat oven to 350 degrees. Line a rimmed baking sheet with tin foil. Place a layer of matzah on the sheet (you may need to break one to cover evenly, depending on the size of your baking sheet)
- Step 2 In a medium saucepan, melt the butter over medium heat. Stir in the sugar and 1 tablespoon water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the toffee is light golden, about 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Then quickly pour over the matzah, using a metal spatula to spread evenly. It cools fast so do this step quickly! Bake in the oven for 8 minutes.
- Step 3 Remove the brittle from the oven and sprinkle with the chocolate chips. Return to the oven and bake just until the chocolate starts to melt, about 2 more minutes. Remove from the oven and spread the chocolate evenly using the metal spoon. Let the brittle cool for 5 minutes.
- Step 4 Meanwhile, melt the peanut butter in a saucepan over low heat (about 2 minutes). Drizzle across the chocolate and, using the spoon, swirl the chocolate and peanut butter. Add dollops of jelly across the surface and swirl into the peanut butter/chocolate layer. Sprinkle with sea salt (I used Pink Himalayan salt).
- Step 5 Let the brittle cool for 1 hour, then refrigerate about 2-3 hours more to set. Break into pieces to serve. Store in an airtight container or in the fridge for up to 1 week. Freeze any leftover for a snack you can enjoy year round!
Matzah brittle aka matzah crack is a staple around Passover (and a booming business these days!). You can find website upon website that will ship you pre-made matzah brittle, in an assortment of delicious flavors. But once you master the basic technique of making toffee, it’s really not all that hard to make it yourself.
This recipe was originally a Peanut Butter Swirl Matzah Brittle, but once I had PB on the brain, I knew I had to go the PB&J route. PB&J is one of my biggest obsessions and I will pretty much transform anything I can into a take on this childhood favorite. (I don’t know why I say childhood… I didn’t come around to liking the combo until my college years, go figure!) But it was a no brainer that I would take my matzah brittle and add my favorite twist. It’s such a nice sweet and salty take on your traditional matzah brittle and something you can easily enjoy ALL year round!
**This recipe was inspired by Rachel Ray’s Salty Chocolate Peanut Butter Brittle.
