Chocolate Caramel Matzah Crunch
Makes about 30 pieces
From David Lebovitz
4-6 sheets unsalted matzahs
1 cup (230g) unsalted butter, cut into chunks*
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 tsp vanilla extract
1 cup (160g) chopped dark chocolate
1 cup (80g) toasted sliced almonds, caramelized ginger, or chopped pistachios (optional)
Line a rimmed baking sheet with foil, covering the rim and edges. Preheat the oven to 375ºF.
Spread matzah out on bottom of the baking sheet. Break up any pieces as necessary to fill any gaps. Melt together butter and brown sugar in a medium sized saucepan over medium heat. Stir until the butter melts and the mixture is begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat and add the salt and vanilla. Immediately pour over matzah, spreading evenly with a heatproof spatula.
Put the baking sheet in the oven and reduce the heat to 350ºF. Bake for 15 minutes. As it bakes, it will bubble up but check every now and then to make sure it does not burn. If it starts burning in spots, remove from oven and reduce the heat to 325ºF, then place sheet back into oven.
Remove from oven and immediately cover with chopped chocolate. Let stand 5 minutes, then spread with an offset spatula.
At this point, you can sprinkle with any toppings you’d like (toasted almonds, chopped pistachios, crystallized ginger, cacao nibs, etc.). Finish with a sprinkle of flaky sea salt.
Let cool completely. Break into pieces and store in an airtight container until ready to serve. (It will keep well for about one week.)