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 13x18" 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
  
  Uncle Dirty Dave's Archives
 
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