MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dark Chocolate Matzo Brittle
Categories: Breads, Chocolate, Nuts, Snacks
Yield: 2 servings

5 Unsalted matzos
10 tb Unsalted butter; more for
- greasing
1 c Sugar
1 c Light brown sugar
1 tb Kosher salt
1 ts Vanilla extract
1/4 ts Baking soda
10 oz Semi-sweet chocolate; fine
- chopped
1/3 c Pistachios; toasted, rough
- chopped, garnish
Flake sea salt (opt);
- garnish

Set an oven @ 350+|F/175+|C.

Line a 13" x 18" rimmed baking sheet with 2 layers of
aluminum foil; grease completely with butter. Place
matzos in one layer over foil, breaking into pieces and
slightly overlapping, if necessary; set aside.

Heat sugars in a 4 qt. saucepan over medium-high heat;
cook, swirling pan often, until golden amber and
completely liquefied, about 7 minutes. Add butter and
cook, stirring, until caramel is liquid again and butter
is melted, about 2 minutes. Stir vanilla extract and
baking soda together in a bowl and then add to pan along
with salt; stir to combine. Pour caramel over matzo and
using a rubber spatula, spread into an even layer; bake
until matzo has absorbed caramel and is slightly crisp,
about 8 minutes. Remove from oven; sprinkle chocolate
evenly over caramel and spread in an even layer. Before
chocolate is set, sprinkle with pistachios and salt.
Refrigerate at least 30 minutes. Break into pieces to
serve. Store between layers of wax paper in an airtight
container for up to 1 week.

RECIPE FROM: https://www.saveur.com

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