Covering matzoh sheets with butterscotch and chocolate chips results in a Passover-friendly dessert that is easy to make – and even easier to eat. The original idea for this brittle came to assistant recipes editor Olga Massov from her sixth-grade teacher, Mrs. Sledge, who would use saltines in place of the matzoh. Massov makes the brittle both ways, but leans on this version for the week of Passover. If making this for an observant household, be 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 mins|
Total: 55 mins, plus about 2 hours cooling time
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Step 1
Position 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 have overhang on the longer sides – this will prevent the butterscotch from cementing the brittle to the pan. (Depending on the width of your roll of foil, you may need to use two sheets.) Line the foil with a piece of parchment paper, which will help with the nonstick release of the brittle from the foil.
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Step 2
Set 2 whole sheets of matzoh on the prepared sheet pan (don’t 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’ll cover the matzoh with butterscotch, and then chocolate.
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Step 3
In a medium heavy-bottomed skillet with 2-inch sides or a medium saucepan over medium heat, combine the butter, brown and granulated sugars, and salt. Whisking constantly, bring the mixture to a boil. Continue to cook, whisking constantly and adjusting the heat as needed to prevent scorching, until thickened and slightly paler, about 3 minutes. Remove from the heat and stir in the vanilla (the butterscotch will bubble vigorously, so stand back, just to be safe). Pour evenly over the matzoh and use an offset spatula or back of a spoon to carefully spread it out 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 goes from liquid and bubbling to more hardened and candy-like. It should be a light amber caramel and may look 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 sheet from the oven and turn off the oven. Sprinkle the chocolate chips evenly on top. Return the pan to the turned-off oven and let stand 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 some flaky salt and transfer the pan to a wire rack to cool completely, about 45 minutes. Refrigerate for about 1 hour or until needed. Break into pieces and serve.
