Passover Recipe Round 2 – Matzo Brittle

This stuff is like crack. I couldn’t stop munching on it, neither could the mom’s at playgroup, or my boss. (I made a lot, and then someone else brought some too- so I brought A LOT home)
This stuff is so good, and so easy to make. This could be made anytime of the year I think and it would still be good. I think saltines could be substituted for Matzo and it would be just fine. Matzo is basically like a saltine cracker.
I got this recipe from Nosh With Me
Matzo Brittle


[Printable Recipe]

Ingredients:
Matzo (also spelled Matzah)
2 sticks of butter
1 cup brown sugar
1 small bag chocolate chips
chopped pecans (optional)

Directions:
Line a cookie sheet with foil ( I used a disposable foil cookie sheet and I am glad I did)
Line cookie sheet with matzo, breaking them so they fit

Melt butter and add brown sugar, bring to a boil.


Pour over matzo

Bake at 375 degrees for 7 mins.
Take out and cover with chocolate chips

Put it back in for another min or 2 to help melt the chocolate
Spread the melted chocolate out even (add chopped nuts if you are going to use them)
 
Put in fridge and chill.

Break apart and eat.


SO GOOD. Try it!

Passover goodies round 1

Oh blog, how I have missed you so. I have so much to tell you, it will be so hard to break it up into smaller posts. But I will, because no one will read past this paragraph if I don’t. I have 2 YUMMY Kosher for Passover desserts to share with you. I also want to share my trip to NYC with you, but only the important parts, the food :-D. I also need to teach you how to make the best ice cream ever. OK see, my mind is going to explode with things that need to be blogged. So here I go.
So we were invited to a 1st night Seder, and it was potluck, so I signed up for dessert of course. Then I realized, Passover needs to be a special recipe. Not being Jewish, I was nervous I would screw it up and I knew most people there would be keeping kosher.  So I searched the internet for a recipe, and I would follow it perfectly, so I didn’t screw anything up.
I still hadn’t decided on anything until we were on the bus to NYC and I was catching up with my Google Reader. Smitten Kitchen posted a blog with a recipe for hazelnut thumbprint cookies filled with chocolate. I starred it, I found my recipe.
These did not disappoint.

Hazelnut Thumbprint Cookies
from Smitten Kitchen

[Printable Recipe]

Ingredients:
1 cup hazelnuts, toasted and cooled, skin removed
2/3 c. sugar
2/3 c. Matzo cake meal 

1/4 tsp salt
1 stick butter melted and cooled slightly
1 egg, beaten
1 tsp vanilla extract
chocolate wafers


Directions:
Put Hazelnuts, sugar, cake meal and salt into your mom’s hideous 80’s food processor and pulse until finely ground.
 

Transfer to bowl and add butter, egg and vanilla, combine.

Chill dough (I chilled for about an hour the recipe called for 30 mins)

Roll 1 inch balls and place on a cookie sheet (I lined with parchment paper to make the process easier and clean up simple)

Press a wafer into the middle of the ball, flattening the balls (they will crack, you can leave them or try to shape them a little)

Bake for 14 mins at 350 degrees.


These cookies were amazing. I wasn’t used to the fact that they don’t spread out like other cookies. They took a little longer to cook for me than the recipe said. These tasted almost exactly like Ferrero Rocher yummies.
There is a flour version of the recipe at smitten kitchen.
You have to try these. Seriously.