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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