Anita’s Matzo Brittle
Updated Dec 10, 2025, Published Mar 01, 2016
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The Addictive Sweet Crunch You Won’t Be Able to Resist
This recipe comes from my good friend, Anita Kaplan. Her friends have dubbed it “crack.” Whether that’s because you crack it into pieces or because it’s so addictive is anyone’s guess.
If you’ve ever wished a snack could be crunchy, chocolatey, nutty, and totally snackable all at once — Anita’s Matzo Brittle delivers. It starts with humble (gluten-free) matzo sheets, transforms them with buttery caramel, coats them in melted chocolate, and tops it all off with toasted nuts and a sprinkle of sea salt. The result? A sweet-salty treat that friends joke should come with a warning: once you pop one, you’ll keep coming back for more.
Whether you serve it at holiday gatherings, give it in little treat bags, or stash a stash in the freezer for late-night cravings, this brittle hits all the right notes.
Table of Contents
What You’ll Need
- 4–5 gluten-free matzo-style squares
- 1 cup unsalted butter (or a margarine if you prefer)
- 1 cup dark brown sugar, firmly packed
- 1 11–12 oz bag semisweet or dairy-free chocolate chips
- ½ cup toasted sliced almonds
- ½ cup toasted chopped pecans
- 1½ cups roasted salted cashews (whole or pieces)
- 1–2 teaspoons fleur de sel or sea salt
What Makes This Brittle So Irresistible
A Crunchy Canvas That Surprises
Matzo might seem plain on its own — crisp, dry, unassuming — but once it’s coated in warm caramel and baked, it becomes a crunchy, golden canvas ready for magic. The brittle delivers satisfying snap in every bite, making it a wonderful base for rich chocolate and crunchy nuts.
Layers of Sweet, Salty, and Nutty — Perfect Harmony
The buttery caramel layer carries warm brown-sugar sweetness, while melted chocolate adds smooth richness. Then come the toasted nuts — almonds, pecans, and cashews — adding a satisfying crunch and nutty depth. Finish with a sprinkle of sea salt, and every bite gives a perfect balance: sweet, salty, crunchy, and indulgent.
Crazy-Easy, Yet Totally Impressive
With just a handful of ingredients, this dessert feels like something you’d find in a bakery — but much easier to make. It’s ideal for holiday baking, last-minute gifts, dessert tables, or whenever you’re craving a treat that feels a little special.
Shareable, Giftable, Crowd-Friendly
Matzo brittle slices easily into bite-size pieces and stores well in an airtight container (or even in the freezer). It travels well, so it’s great for gifting during holidays, bringing to potlucks, or sneaking into lunchboxes for a surprise treat.
How to Make It (in a Nutshell)
Line a baking sheet with foil and parchment. Arrange matzo in a flat layer — breaking pieces if needed. Melt butter and brown sugar together until bubbly, then spread over the matzo. Bake until caramelized, top with chocolate chips, then sprinkle nuts and sea salt. Chill until set, then crack into mouth-watering pieces. Simple, sweet, and completely decadent.
When to Serve – And How to Enjoy It
- As a holiday or Passover-friendly dessert/treat (especially with gluten-free matzo)
- Wrapped in festive cellophane for homemade edible gifts
- Mixed into ice cream or used as a crunchy topping for frozen yogurt
- Served alongside coffee, tea, or a dessert wine for a cozy night in
- Reserved in a “special treat box” for movie nights, snack cravings, or spontaneous dessert emergencies
Why This Treat Will Be a Repeat for Your Holiday Gift Giving
Anita’s Matzo Brittle proves once again that you don’t need complicated desserts to be memorable. With minimal ingredients and hardly any effort, you get a crunchy, chocolate-nutty confection that feels indulgent, festive, and perfectly giftable.
Whether you’re baking for yourself, for loved ones, or just for that special crunchy-sweet moment, this brittle hits every sweet spot.
Anita’s Matzo Brittle
Ingredients
- 4-5 gluten-free matzo-style squares
- 1 cup unsalted butter, or kosher-for-Passover margarine
- 1 cup dark brown sugar, firmly packed
- 1 11- to 12-ounce bag semisweet chocolate chips or dairy-free chocolate chips
- ½ cup toasted sliced almonds
- ½ cup toasted chopped pecans
- 1½ cups roasted salted cashews, whole or pieces
- 1-2 teaspoons fleur de sel, sea salt
Instructions
- Preheat the oven to 350ºF. Line a rimmed baking sheet with heavy aluminum foil and then fit it with parchment paper. Fit the matzo into the baking sheet until covered (you may have to break the matzo to make it all fit).
- Place the butter and sugar in saucepan set over medium-low heat. Cook until it all melts and begins to bubble. Let bubble, stirring constantly, for 1-2 minutes. Carefully pour the mixture over the matzo, using a spatula to spread it as best as you can.
- Place the baking sheet in the oven and immediately lower the temperature to 325ºF. Bake for about 10 minutes until the caramel is bubbling but the matzo isn’t looking too dark. Remove from the oven.
- Sprinkle the chocolate chips over the hot matzo. Wait a few minutes, then use a spatula to spread the chocolate over the matzo. Sprinkle with the almonds, pecans, and cashews. Sprinkle with fleur de sel.
- Place the entire pan in the refrigerator for 30-45 minutes until set. Break or “crack” into pieces and store in an airtight container or a large food storage bag in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
