This is the most delicious use of matzah that I have ever seen…period. It is great eaten on its own, or added to desserts like the Mock Chestnut Torte. It is also one of the easiest things to make and takes about 30 minutes. My sister-in-law will back me up on this, she helped me out this year. In fact, she is the lovely model that you see in the pictures! A round of applause for her please.
Ok, that is all you need to know. So, why you are still reading this? Get started already!
From the Washington Post
4 to 6 sheets of matzah
1 cup butter, margarine or pareve butter substitute
1 cup light brown sugar
3/4 cup semisweet chocolate chips
2 Baking sheets
2. Stack the two baking sheets on top of each other. Line the top one with tin foil and then put on a layer of parchment paper. Yes, you really do need both….this stuff is STICKY!
4. Add the butter and brown sugar to a saucepan and put it over medium heat. Stir it constantly, or it will burn. When the mixture comes to a boil, keep it boiling for 3 minutes and stir-stir-stir. It will bubble and get delicious and caramel-y.
6. Put the pan immediately into the oven and turn the heat down to 350 degrees.
7. Bake for 15 minutes. You’ll want to check it every so often to make sure that it doesn’t burn. If it looks like it is getting a bit too brown, turn the heat down to 325.
8. Take the pan out of the oven and set it on a cooling rack. Sprinkle the chocolate chips on top and let it sit for a few minutes. Use your spatula to spread the chocolate chips out so that it covers all the matzah.
9. Use your knife to chop the matzah up into chunks. You can do nice little squares, or just random shards, whatever you prefer!
10. Let the pan cool a bit and then stick it into the fridge so the chocolate can set. There! You are done. Try to not to eat too much all at once and definitely add it to your baking!