Cookie Eleven: Matzo Toffee Brittle

So here we are on Christmas Day and posting cookie number... eleven? It appears that we have failed at reaching our goal of posting 12 delicious, easy-to-make baked goods before the holidays. While the intentions were true, it seems the holidays got the best of us- and kept us out of the kitchen. From flying cross-country, to dashing to the mall for gifts, to assisting mothers and aunts with holiday party preparations, there were more than enough distractions to keep us from hitting that wonderful number 12. Okay, well Nikki baked all of her cookies. Some people are just a little more organized than us Mack girls. :o)

Enjoy this last cookie! And more than anything else, enjoy the holidays! Spend some quality time with your family and friends, and take a moment to relax.

Cookie Confessions will be back in 2010... stay tuned!

xoxo,
Katie, Krissy and Nikki

Matzo Toffee Brittle (adapted from here)

-3 1/2 sheets unsalted matzos
-1cup unsalted butter
-1cup firmly packed light brown sugar
-1cup semisweet chocolate morsels
-1/3cup finely chopped toasted slivered almonds

1. Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.

2. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.

3. Bake at 350° for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.