This has been a big deal on the Slow Travel Talk Food forum for a while now but I’ve never made it… until now. Since Becky is keeping kosher for Passover (which is another story), I wanted to get some decent snacks for her (as that blueberry muffin mix that was kosher for Passover was quite gross). Anyway, while she was away, I did a test batch (and brought them to my cousin’s much to their delight), which came out great and will make another batch today. In the mean time I thought I’d share it with you.

A few things you should know, first this recipe came from Dave Lebovitz, who blogs daily, lives in Paris and has published some serious dessert (e.g., chocolate and ice cream) cookbooks. As a matter of fact, you’ll see a link to his ice cream book in the side bar (see Sunday Slow Scoopers for more info on that). Anyway, he first posts the recipe here and then again here without the nuts, where he says he got the recipe originally from Marcy Goldman of betterbaking.com.
Second, a warning, once you make it, you won’t be able to stop eating it – get it out of the house, fast!

Third, you may think it’s complicated but it’s really easy!

Chocolate Covered Caramel Matzo

4 to 6 sheets unsalted matzohs (I used salted, or regular or whatever I had in my house)
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar (I only had dark brown sugar in the house and used that)
big pinch of sea salt
1/2 teaspoon vanilla extract (you can leave out if making kosher for Passover)
1.5 cup (160g) semisweet chocolate chips or chopped bittersweet or semisweet chocolate (I used some Schaffenberger Chocolate – next time, I’ll just go with the Nestle morsels). Actually I use Shop Rite chocolate chips b/c they have no nut issues.
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F.
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces. Can’t tell you what a pain this is – but don’t get to stressed, we all know matzoh doesn’t break evenly.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while (I checked every five minutes). If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. I still don’t own an offset spatula, and just used a regular one, it was fine.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.