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    Home » Recipes » Passover: Ashkenazic-Style Seder

    Chocolate Matzo Brittle

    Published: Feb 28, 2011 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky.

    Recipe

    Chocolate Matzo brittle

    Chocolate Matzo Brittle

    This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder.
    5 from 1 vote
    Print Pin Rate Email
    Course: Passover dessert
    Cuisine: Jewish
    Diet: Vegan, Vegetarian
    Keyword: Chocolate Matzo Brittle, matzo recipes
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8 to 10
    Calories: 212kcal
    Author: Veg Kitchen

    Ingredients

    • 1 cup vegan semi-sweet chocolate chips or chocolate buttons
    • 1 tablespoon agave nectar or maple syrup
    • Pinch of cinnamon
    • 2 matzos broken into pieces slightly larger than bite-sized
    • ⅓ to ½ cup lightly toasted nuts see variations
    • ½ cup dark or golden raisins dried cranberries, or chopped dried fruit (see variations), or any combination
    US Customary - Metric

    Instructions

    • Line two large plates with wax paper or parchment.
    • Combine the chocolate chips, agave nectar, and cinnamon in a medium saucepan. Cook over low heat until smoothly melted. Remove from the heat.
    • Add the broken matzo; stir to coat evenly with the chocolate. Spread in a more or less single layer onto two parchment- or wax paper-lined plates.
    • Sprinkle the nuts and raisins over the top.
    • Refrigerate for at least an hour before serving.
    • Just before serving, break up into large chunks and transfer to a serving platter.

    Nutrition

    Calories: 212kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 111mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variations

    • For the nuts, use sliced or slivered almonds, or chopped walnuts, pecans, or pistachios. If you like “salty sweets,” you’ll love this with chopped salted pistachios. You can use two different types of nuts, of course.
    • For the dried fruit other than the raisins or cranberries, consider dried sliced apricot or mango, or finely chopped dried pineapple.

    Chocolate Matzo brittle recipe for Passover

    Chocolate Matzo brittle recipe

    • Find more at VegKitchen’s Passover: Ashkenazic-Style Seder page.
    • Get more on VegKitchen’s Passover: Sephardic-Style Seder page.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.

    More Passover: Ashkenazic-Style Seder

    • Passover Pineapple Crumble
      Vegan Passover Pineapple Crumble
    • vegan hamantaschen - traditional cookies
      Vegan Hamantaschen (Traditional Purim Cookies)
    • Quinoa Cauliflower pila
      Quinoa with Cauliflower, Cranberries, and Nuts
    • Spinach and potato matzo gratin (mina)
      Spinach, Leek, and Potato Matzo Gratin

    Reader Interactions

    Comments

    1. AnaVar says

      April 17, 2011 at 4:44 am

      This sounds delicious, I-m making this on monday.

    2. Stephanie says

      April 12, 2014 at 9:48 pm

      I've always made matzoh brittle with butter-laden caramel sauce that hardened right up. I poured it directly onto the matzoh and then topped with chocolate.

      This looks like it won't harden or have the carmelly crunch. Any suggestions for replacing butter and doing it the former way? Would vegan butter work to make a caramel sauce that hardens?

    3. Nava says

      April 13, 2014 at 8:14 am

      Stephanie, your instinct is right, that this has a softer mouth feel (though still good!). I'm really not sure whether something like Earth Balance would give you the caramel crunch you're looking for, but if you find a recipe that calls for just a little butter, Earth Balance does "behave" in a similar way, as does coconut oil (given the time to harden). Good luck!

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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