If you know what matzah is, chances are it’s because you’ve eaten it. When you ate matzah, you probably wondered if it could ever be delicious. Wondering if matzah can taste delicious brings you to the recipe below (the result of which is a crunchy dessert with significant levels of fat and sugar). You’ll probably eat more of it than you realize. (Can you tell I’ve been reading If You Give a Mouse a Cookie nearly every day for the last two weeks? Classic.)


Matzah, if you don’t know, is “bread” (actually more like a cracker) that has no leavening agents in it, and it’s eaten by people observing Passover and the Feast of Unleavened Bread. This recipe is simple, and you can make it fancy with additions of white chocolate, crushed peppermints, sprinkles, nuts, salt, whatever your little Jewish heart desires.

1 cup butter (2 sticks, or half a pound)
1 cup brown sugar
2 cups chocolate chips
1 box, or about 5 sheets, of matzah
  1. Preheat the oven to 350° Fahrenheit.
  2. Line 2 baking sheets with aluminum foil. Lay out your matzah over the foil, covering the pan as much as you can and trying not to overlap the matzah.
  3. Melt the butter over a low heat in a large saucepan.
  4. Add the sugar and stir until the sugar is dissolved and the mixture is smooth. This can take 5-10 minutes. Just be patient until the mixture is smooth. It’s better if it’s thin and trickles off the spoon.
  5. Pour the mixture over the matzah, and spread out evenly and thinly with a rubber spatula.
  6. Bake the caramel-covered matzah for 5-10 minutes.
  7. Sprinkle the chocolate chips on top.
  8. Return the sheets to the oven for two minutes. Then use the spatula to spread the melted chocolate over the caramel. If you want to add any fancy stuff on top, now is the time to do it.
  9. Let the brickle stand for half an hour, then freeze. Once it’s solid, break it into small pieces and keep in the freezer.


In short:

Melt butter; add sugar.
Spread over matzah; bake.
Add chocolate and melt; spread.
Let cool. Break it up.

Note: You can make the recipe with saltine crackers, although I personally find the texture to be worse (matzah makes it a little chewier, whereas saltines tend to come out a little more soggy).

Also, in my opinion it’s better to have the caramel and chocolate too thin than too thick. If it’s thick, not only do you get sugar-sick faster, it’s also more likely you’ll break a tooth on the frozen candy.




I hope you enjoyed this recipe! Have a wonderful week.

2 thoughts on “Matzah Brickle Recipe

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