Makes approximately 30 pieces of candy
4 to 6 sheets unsalted matzohs
1 cup unsalted butter1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup toasted sliced almonds (optional)
- Line a rimmed baking sheet (approximately 11 x 17) completely with foil, making sure the foil goes up and over the edges.
Preheat the oven to 375F .
- Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a 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 vanilla, and pour over matzoh, spreading with a heatproof spatula.
- Put the pan in the oven and reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325, then replace the pan.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
- 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, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week. Or wrap up in pretty thrift store dishes with ribbon and make your teachers and neighbors HAPPY!