Passover Kookie Brittle

Fran Elovitz

Food Editor's Notes:  This recipe is easy to mix up – the hardest part is spreading the dough out in the pan!  It produces an extremely crisp confection that is a cross between a cookie and a candy.  When it comes out of the oven, it looks very soft, but take it out anyway and let it cool completely.  It will harden as it cools.  Then lay it out, bottom side down, on a double layer of paper towels to absorb the excess grease from the shortening.  I made these with pareve margarine to see what they would taste like and they were good, but they would be spectacular made with butter.  Thank you, Fran, for contributing this recipe to


1 cup pareve margarine or butter
1 1/2 teaspoons vanilla
1 teaspoon salt
1 scant cup sugar
3/4 cup potato starch
1/2 cup matzoh cake meal
6 ounces chocolate bits
Chopped nuts

Cream the margarine or butter, vanilla and salt.  Beat in sugar.  Add potato starch, matzoh cake meal, and chocolate bits.  Mix well.  Press evenly into an ungreased 15 x 10 x 1-inch pan.  Sprinkle nuts over the top. Bake at 325 degrees for 25 minutes.  Cool before breaking into irregular-sized pieces.  Drain on paper towels.

Fran Elovitz is an active member of Temple Israel of Natick.  She developed this recipe from a chametzdik (non-Passover) recipe and it was included in the Temple Israel Sisterhood cookbook of which Fran was an editor.  The cookbook is called Beyond Brisket and is still available.  Call Temple Israel at 508-650-3521 to purchase.

Passover Kookie Brittle