This week is Chanukah, the Jewish festival of lights.  Candles on the menorah are lit nightly, presents are exchanged and lots of goodies are consumed.  This is one of my favorite Chanukah sweets, brought to you by my lovely daughter and guest blogger, Libby Walter.

Chanukah is under way so it’s time to load up on matzo crackers! Matzo brittle is something I’ve been making for a few years now.  Every time I bring this to parties everyone asks how I make it and they are always surprised at how easy it is!

My Grandma Honey has made this recipe for me since I was born, so I got this recipe from her.  Once you taste a piece of this chocolate-caramel delight, you won’t stop eating it!  This is also a great use for leftover matzos.  Happy Chanukah!!

1 year ago: Pomegranate Mint Crostini, Lemony Parmesan Roasted Broccoli

Chocolate-Caramel Matzo Brittle (makes about 4 cups of brittle)

5-6 pieces matzo crackers

1 cup (200 grams) brown sugar, firmly packed

12 tablespoons (170 grams) butter

3/4 cup (130 grams) chocolate chips

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First, preheat your oven to 375º F (190º C) . Line two baking trays with baking paper and foil (to make sure no sticky caramel gets on the tray itself, trust me it’s hard to get off).  Place the matzo crackers on the lined trays.

Combine the butter and brown sugar in a small or medium saucepan. Cook this on medium heat, stirring constantly until the mixture comes to a boil. Then, pour it over the matzo and spread it so all the matzos are fully covered.

Put the trays in the oven to warm them up, carefully watching so that they don’t burn. As soon as they come out of the oven, sprinkle the chocolate chips over the matzos. The chocolate chips don’t need to cover the whole thing because we are going to spread them out later. Next, after  the chips have melted, use a spatula to spread the chocolate using a back and forth motion.

After that just pop them in the fridge for a few hours and then break them up into small, odd shaped pieces!