Chocolate- Pistachio - Rosemary Matzo Brittle
- 4-5 sheets Matzo
- 2 sticks butter
- 1 C firmly packed brown sugar
- 12 oz bag semisweet chocolate chips (or use dark semisweet chips)
For sprinkling on top:
- Chopped shelled, salted pistachios
- Fresh chopped rosemary
- Kosher salt or Sel Gris
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and grease the foil with non-stick spray.
Arrange the matzo in one flat layer in the pan, breaking and fitting the pieces as needed to cover the pan.
Combine the butter and brown sugar in a saucepan over high heat and bring to a boil, stirring well to dissolve the sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns to carmel.
Remove the carmel from the heat and pour over the matzo. Spread it evenly to cover all the matzo. Bake for 12 minutes.
Remove from the oven and let stand for 1 minute until the topping is slightly solidified. Pour the chocolate chips evenly over the matzo and return to the oven for 1 minute to soften the chips.
Remove from the oven and spread the melted chocolate evenly over the matzo into one layer.
Sprinkle nuts, rosemary and salt as liberally as you desire.
Have a great time in the making, eating, and giving!