Some people call this recipe Matzo Crack because it’s “crackly like toffee” but it’s also highly addictive. Dangerously buttery, crisp, sweet and salty, you’ll be surprised at how much it resembles the typical toffee or brittle. A total yumfest and it’s so easy!!
4 – 6 unsalted matzos
1 C (2 sticks) unsalted butter
1 C firmly packed brown sugar
1-½ C semi-sweet chocolate chips
1 C toasted chopped almonds, walnuts, pecans
Preheat the oven to 375 degrees. Line a large cookie sheet completely with foil. Cover the foil completely with parchment paper. This step will save you a lot on clean up time because the mixture becomes sticky during baking.
Line your prepared cookie sheet with the sheets of matzos. Cut any extra pieces, as required, to fit any open spaces.
In a 3-quart heavy bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes stirring constantly. Remove from the heat and pour over the matzos, covering completely.
Place the cookie sheet in the oven and reduce the heat to 350 degrees. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lover the heat to 325 degrees and replace the pan in the oven.
Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes, then spread the melted chocolate chips evenly across caramel. An offset firm spatula works great here. While the melted chocolate is still warm, sprinkle with toasted chopped nuts or flaked sea salt. (If nut allergies are an issue, sprinkles or shredded coconut are other great options.) Put the pan in the freezer until it’s set. Break the matzos into pieces (all different shapes).
Can be made in advance and stored in a ziploc bag in the freezer. I make this all year long – not just at Passover!