Even though I’m not Jewish (well, 1/4 technically), I have always loved Matzo. I found this incredible recipe for Matzo brittle a couple days ago, and had to try it out. It’s sweet, nutty, chocolaty, and unleavened. Happy Passover!

(This makes a lot so I would cut the recipe in half if you’re making for only 1 or 2 people)

Ingredients:
-10 ounces semisweet chocolate chips
-12-ounce box whole wheat matzo
-8 ounces butter (original recipe used Passover margarine)
-3/4 teaspoon salt
-1 cup light brown sugar
-1 teaspoon cinnamon
-1 teaspoon vanilla extract
-1 cup chopped pecans

Directions:
-Preheat oven to 375 degrees.
-Cover a cookie sheet with foil. Break up matzo into 4-5 pieces each, and lay out one layer on the baking sheet
-Melt the butter with salt and brown sugar, over medium heat, stirring until it begins to boil
-Continue to stir and simmer for 6 minutes
-Remove from heat and add cinnamon and vanilla
-Pour mixture over matzo
-Sprinkle with chopped pecans
-Bake for 8 minutes
-Remove from oven
-Sprinkle the chocolate chips on top of matzo. Spread melting chocolate with spatula to cover
-Refrigerate for 1 hour
-When hardened, break into pieces and serve.