Covering matzoh sheets with butterscotch and chocolate chips makes for a Passover-friendly dessert that’s easy to make – and even easier to eat. The original idea for this brittle came to Assistant Recipe Editor Olga Massov from her sixth-grade teacher, Mrs. Sledge, who was using saltines in place of matzoh. Massov renders the fragile in both senses, but relies on this version for the week of Passover. If you’re making this for a watchful household, make sure the ingredients below have a “kosher for Passover” label.
Storage: Refrigerate in an airtight container for up to 2 weeks.
Ingredients
Servings: 12–15 (makes 24 to 36 pieces; 30 ounces total)
Directions
Active: 35 minutes
|Total: 55 minutesplus about 2 hours cooling time
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Step 1
Place a rack in the middle of the oven and preheat to 350 degrees. Line a half sheet pan with a piece of foil large enough to overhang the longer sides – this will prevent the butterscotch from sticking to the brittle parts of the pan. (Depending on the width of your foil roll, you may need to use two sheets.) Line the foil with a piece of parchment paper, which will help loosen any fragile items from the foil. aluminum.
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2nd step
Place 2 whole matzoh sheets on the prepared baking sheet (do not overlap). Break the remaining 2 to 3 sheets into pieces to fit and fill in the gaps, doing your best to arrange them in a single layer. Don’t worry about making it perfect; you will cover the unleavened bread with butterscotch, then chocolate.
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Step 3
In a medium heavy skillet with 2-inch sides or medium saucepan over medium heat, combine butter, brown sugar and salt. Whisking constantly, bring the mixture to a boil. Continue to cook, whisking constantly and adjusting heat as needed to prevent burning, until the mixture thickens and is slightly paler, about 3 minutes. Remove from heat and stir in vanilla (the butterscotch will bubble vigorously, so back off, just to be sure). Pour evenly over the matzoh and use an offset spatula or the back of a spoon to carefully spread it evenly from end to end (the butterscotch will be very hot).
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Step 4
Bake for about 15 minutes, or until the butterscotch changes from liquid and bubbly to more hardened and candy-like. It should be a light amber caramel and may appear slightly crystallized – that’s okay. Meanwhile, clean the offset spatula or spoon and dry it; you will use it again.
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Step 5
Remove the hot plate from the oven and turn off the oven. Sprinkle chocolate chips evenly. Return the pan to the turned off oven and let sit for about 5 minutes to melt the chocolate.
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Step 6
Using the same offset spatula, carefully spread the chocolate evenly over the butterscotch, covering it completely. Sprinkle with a little flaky salt and transfer the pan to a rack to cool completely, about 45 minutes. Refrigerate for about 1 hour or until needed. Break into pieces and serve.
