Rachel Belle is a Birthright Israel alumna, host and co-producer of the acclaimed podcast “Your Last…
Erica Eckman is a well-known foodie and founder of the brand Everything Erica. She and her husband went on Birthright Israel in Winter 2018-2019 and have found a new love for their Judaism ever since. We are delighted to share her Birthright Israel story and delicious Matzo Brittle recipe below!
I grew up in a fairly religious, conservative home and took pride in so many incredible Jewish organizations during my life. In High School, I founded a chapter of USY as well as the Jewish Student Union in college.
For me, going on Birthright Israel was a no-brainer and the next step in my journey as a young Jewish adult. When I was 25 years old, I applied for the first time and was accepted. Because of work conflicts, I was unable to go. It crushed me inside because I knew that I most likely would never be able to go.
As the years passed, whenever anyone asked me my biggest regret in life, I would tell them it was, “Not going on Birthright.” Over the last few years, I became a mom, started a business and life got really busy. I felt my deep connection to Judaism taking a back seat to other things in my life. Earlier this year, I was on Instagram, and one of my followers let me know that Birthright Israel had moved up the age to 32. I am 32!
To make a long story, very short, I got in touch with Birthright Israel and ended up on an early November 2018 trip with my Jewish husband who was also never able to go. It was truly the trip of a lifetime. As a mom of a 2-year-old, this trip help reinvigorates the fire for our religion and has inspired us to teach the Jewish teachings to our daughter. I now realize why that trip didn’t work out at 25. I didn’t need it then. Hashem knew that someday there would be a time in my life I would need it more, and boy was he right.
Everything Erica’s Matzo Brittle with Chocolate Drizzle Recipe
- 5 sheets of unsalted salted matzo
- 2 sticks (1 cup) butter
- 1 cup packed dark brown sugar
- 1/2 cup chocolate chips
- 1/2 tablespoon coconut oil
- 1/2 cup of chopped up pecans
- 1/2 cup of sweetened coconut flakes
- 1/2 teaspoon sea salt flakes
- Preheat your oven to 350. Line a baking sheet with aluminum foil and top with a layer of parchment paper. Then, cover the baking sheet with matzos and cut pieces together to make sure the entire pan has no cracks.
- Make your toffee! Take your two sticks of butter and combine it with the brown sugar in a saucepan over medium heat. Stir with a whisk constantly until it comes to a boil. Keep stirring until it’s foamy and thick (another minute or two).
- Immediately pour your toffee over matzo and use a spatula to spread it into an even layer over the top.
- Put the pan into the oven and bake for about 10 minutes on 350 degrees. While your toffee is baking, combine your chocolate chips and coconut oil in a safe microwave bowl and heat up in the microwave until it’s melted together. I stop it every 30 seconds or so and stir.
- Once your brittle has finished baking (you will know because it will be bubbling), remove the pan from the oven and start drizzling the chocolate mixture over the top. Use as much or little as you’d like.
- Then top it off with coconut flakes and chopped up pecans. Sprinkle a little sea salt on top to fish it off. Put in the fridge for about 30 minutes. Remove from parchment paper and place on a cutting board. Cut and enjoy it! You can freeze this for up to 3 months in an airtight container!
Enjoy this Matzo Brittle recipe on Passover or at any time of the year!
Passover foods can be fun and delicious with our collection of recipes from Birthright Israel alumni like Jake Cohen’s Coconut-Halva Macaroons. Or, if you’re in the mood for a class, try Rachel Belle’s Matzo Ball Soup.