Chocolate Matzo Brittle

It's been a few years since I made the sensible eating during Passover decree.  I banished matzo pizzas and lasagnas, cookies and cakes made with matzo meal (although there are several flourless cakes and cookies that have made the cut), and anything that claims to be a noodle.  Since building our Passover meals around fresh fruits and vegetables (including lots and lots of sweet potatoes), eggs, milk, yogurt, nuts, quinoa, fish, and meat, the holiday hasn't seemed like eight days of sacrifice.

So I might leave the boxes of matzo on the shelf when I go shopping for the week, but I don't.  I place one lone box in my cart, destined to become the two dishes worth making with the flat bread: matzo brei and this brittle.

Matzo brei is easy, and it would't be Passover without it.  Just soften two sheets of crumbled matzo under cold water for 15 seconds, fry it up in plenty of butter, and pour some eggs beaten with milk, salt, and sugar over the whole thing.  Scramble it up and top with apple sauce or honey, and you've got a breakfast of which your Bube would be proud.

But if you want to blow your dear old Jewish grandmother out of the water, this is what you do with matzo.  While I could make this with crackers any old day, I make sure to save it for Passover; otherwise, it's not quite so special (and Passover isn't quite so fun).  But the day I get that box of matzo, I rush to my kitchen to boil up some caramel, and I don't stop eating this stuff all week long.  It brings me to tears.  It is the highest honor you can bestow upon that humble little matzo.

I always make it with butter; that's just how I roll.  But since many Passover meals are meat based, you might wish to swap out the butter for some margarine to make it parve.  I won't tell you how to make it, but I will tell you that you must go make it right this minute.

Chocolate Matzo Brittle
Makes about 20 pieces

3 sheets plain matzo
1/2 c butter
1/2 c brown sugar
pinch salt
1/2 t vanilla extract (omit if you can't find vanilla extract for Passover)
1/2 c chocolate chips
optional toppings (nuts, sea salt, etc.)

Preheat oven to 375 degrees.  Line a baking sheet with foil, making sure to turn up the edges to prevent spills.  Place the sheets of matzo on the baking sheet.

In a small pan, melt butter with brown sugar, and cook over medium heat, stirring until mixture is beginning to boil.  Boil for 3 minutes, stirring constantly.  Remove from heat, and add salt and vanilla, if using.  Pour over matzo, spreading to cover completely.

Make the matzo for 15 minutes, making sure the sugar does not begin to burn.  If it does, lower the heat to 325 degrees.

Remove from oven and immediately sprinkle chocolate chips on top of matzo.  They will begin to melt.  After 5 minutes, spread with a spatula to cover the matzo.

If you are using toppings, sprinkle them over the chocolate.  Walnuts are great, and sea salt is very sophisticated, but you can't go wrong with plain, either.

Let cool completely (I speed it up by throwing the matzo in the freezer), and then break into pieces.  It will keep for a week, but trust me, it won't.