I am not a big Rachael Ray fan. Sorry if you are. She just sort of annoys me. But this recipe is truly amazing. The first time I made it, I veganized it and it was really really yummy. I didn’t think it could get much better, but I made it with real butter today and OMG it is so good. As much as I want to keep this recipe a secret, it’s really just too good not to share. (Original recipe here)
4-5 unsalted matzo crackers (can sub unsalted saltines if necessary)
2 sticks unsalted butter (to veganize, use vegan butter substitute)
1 1/4 cups sugar
2 T water
1 t vanilla extract
1 12 oz bag semisweet chocolate chips (again, use vegan if desired)
1 cup creamy peanut butter (I use natural w/ no sugar added)
1. Preheat oven to 350. Line a rimmed cookie sheet with aluminum foil or parchment paper, including the sides. Lay matzo in flat layer, breaking as necessary to make fit.
2. In a heavy saucepan, melt butter over medium heat. Once melted, stir in sugar and water. Bring the mixture to a boil and cook, undisturbed, until the caramel mixture is light golden and registers 255 degrees on a candy thermometer (about 7-10 minutes). Remove from heat and let cool for one minute. Stir in the vanilla and quickly pour over the matzo, using a (heat resistant) spatula to spread evenly. Bake for 8 minutes.
3. Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
4. Meanwhile, melt the peanut butter (in the same saucepan as you used before – no need to dirty two pots!). Drizzle the melted peanut butter over the chocolate and, using a fork, “swirl” the chocolate and peanut butter.
5. Let the brittle cool for 1 hour, then refrigerate or freeze until set, at least 2 hours. Break into pieces to serve.
Can be stored for at least a week in an airtight container in the freezer.