Passover recipe: Matzah Brickle
The new chestnut is that everything's better with bacon, but obviously that's not going to work for Passover. But the old chestnut that everything's better with chocolate? That's a go.
It turns out that matzah is better -- way better -- with chocolate ... and toasted almonds ... and copious amounts of butter and sugar ... and a sprinkling of sea salt.
At our office holiday party last year, one of my coworkers brought brickle, basically sugar and butter and chocolate over saltines. Sounds weird, but it was a huge favorite, very addictive, and disappeared fast. I mentioned it to my husband, and he made some, too. At some point we were talking about what else you could use besides saltines, and it dawned on us: matzah! We were scarcely the only people to have that revelation -- plus, people have been making this stuff for a while. But after chancing across a couple of mentions of toffee matzah last week, I decided to give it a try.
The matzah isn't quite as absorbent as the saltines, but it's still good. And a vast improvement. Salty. Sweet. Chocolate. Unleavened. Bring it on. If saltine brickle can have a renaissance, surely this can, too.