This feature is supposed to be about ready-to-eat foods you can buy. But Matzo Brickle, from the new Hadassa Jewish Holiday Cookbook (Lauter Levin; $29.95), is so easy to make and so good, we couldn't resist it. You gotta try making it.

You may have to buy the unleavened, cracker-like matzo bread; everything else should be in your fridge or pantry. And although Passover is eight weeks away (April 16), you can freeze the brickle. Or eat it now.

Matzo Brickle

4 sheets matzo

2 sticks salted butter

1 cup packed dark brown sugar

12 ounces (2 cups) chocolate morsels

1 cup coarsely ground walnuts or almonds, or sliced almonds

Preheat oven to 450 degrees. Line bottom and sides of large cookie sheet with foil. Lay matzo sheets as close as possible in one layer in pan, breaking pieces to fit.

Melt butter with brown sugar in saucepan, stirring frequently, until it bubbles. Pour this hot mixture over matzo and spread to coat. Place pan in oven a minute or two.

Remove pan from oven and sprinkle chocolate morsels overtop; return oven to pan for a minute, until morsels are soft. Remove pan from oven and spread chocolate with spatula to cover matzo. Sprinkle with nuts.

Freeze brittle in pan for 20 minutes, or until hard. Crack, seal in plastic bags and store in freezer. Makes about 12 servings.

Chuck Martin