Here is the first of my adventurous ways of taking plain matzo, unleavened bread, and turning it into a delightful treat. You can use this to spice up, or should I say sweeten up, your Passover Seder meal,  as a snack during the week of Passover, or eat it any time of year as a wonderful dessert or snack.

©EverydayCookingAdventures 2015

It is very quick, promise, and the caramel spreads quite easily over the matzo as long as you use a rubber spatula. Feel free to add your own inventiveness to this recipe as well such as sprinkling pistachios, shredded coconut, or crystallized lemon or orange peel. When you see the picture you can’t resist wanting to take a bite, can you? So go give it a try! It’s sweet, salty, crunchy…which means it’s irresistible!

Chocolate-Covered Caramelized Matzoh Crunch

Makes: About 30 pieces of candy

Recipe from: DavidLeibovitz.com (adapted from Marcy Goldman of Betterbaking.com)

Ingredients:

• 4 to 6 sheets unsalted matzohs
• 1 cup unsalted butter or margarine, cut into chunks
• 1 cup firmly-packed light brown sugar (marked Kosher for Passover
• big pinch of Kosher sea salt
• 1/2 tsp. vanilla extract (Omit for Passover or use Kosher for Passover)
• 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)

Directions:
1. Preheat the oven to 350ºF. Line a rimmed 11″x17″ baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

2. Line the bottom of the parchment-lined baking sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3 to 4 quart, 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 (if using), and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 325ºF. Bake for 15 minutes. As it bakes, it will bubble up but make sure to check that it’s not burning. If it is in spots, remove from oven and reduce the heat to 300ºF, then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with a spatula.

6. If you wish, sprinkle with toasted almonds and/or a sprinkle of flaky Kosher salt. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.