Passover Dessert Solution: Matzoh Toffee Brittle

Stephanie Webster

Passover can be tough times for the young who need to give up their baked goods, or at least modify their ingredients. Here is a dessert recipe that is both satisfying and simple, and it makes for a great gift.

Kids will enjoy decorating the brittle once it is prepped, and the topping options are limitless. Think marshmallows, sprinkles, candied name it!

Our tester felt she could have used half the quantity of butter in this recipe, but taste it yourself and see what you think. 

Matzoh Toffee Brittle


3 1/2  sheets unsalted matzos
1  cup  unsalted butter
1  cup  firmly packed light brown sugar
1  cup  semisweet chocolate morsels
1/3  cup  finely chopped toasted slivered almonds


1. Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.

2. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.

3. Bake at 350° for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.

Note: For testing purposes only, we used Manischewitz Unsalted Matzos.

Southern Living, NOVEMBER 2006