Matzo brittle is a yearly treat at our family Pesach (Passover) sedar. At Pesach, Jewish people are forbidden from eating leavened breads and baked goods so delicious desserts can be extremely hard to come by. A brief summary of the holiday can be found here http://en.wikipedia.org/wiki/Passover. My mother normally makes this indulgent chocolate dessert but was unable to do so this year. Her version is matzo with white and dark chocolate, simple and delicious. Predictably, I wanted to switch it up this year by making one dark chocolate version and one white chocolate. The internet is full of matzo brittle recipes, a common theme was a caramel wash prior to adding the melted chocolate. I decided to use this idea and add slivered almonds to the dark, and dried cranberries to the white.
2 cups butter, room temperature
2 cups brown sugar
Place your butter and brown sugar in your pot and bring to a boil over medium heat. Cook until the mixture comes together in a thick sauce then remove from heat and set aside.
1/2 cup almond slices
12 pieces matzo
6 ounces semi sweet chocolate (I like using Baker’s)
6 ounces white chocolate (also Baker’s)
3/4 cup dried cranberries
2 baking sheets
Toast your almond slices at 325 F for 5 minutes then set aside.
For each pan, break 6 pieces of matzo into chunks and spread evenly. Pour your caramel sauce as evenly as possible over your matzo and put in the oven for 10 minutes at 350 F.
Chop your white and semi sweet chocolate and set aside separately. When your caramel is bubbling and hot, remove your matzo from the oven and sprinkle your chocolate chunks: white on one, semi sweet on the other. Leave your chocolate to sit until it starts to melt, about 5 minutes.
Next, spread your chocolate evenly over your matzo. Finally, sprinkle your almond slices over your semi sweet chocolate and your cranberries over your white chocolate. Place your trays in the fridge until your chocolate is set.
Break into chunks and serve!