Mara Moorhead's Chocolate Caramel Matzah
4-6 Sheets of Matzah or 1 1/2 sleeves of Saltines
1 C unsalted butter or margarine
1 C packed brown sugar
2 C chocolate chips, or chopped chocolate
Toppings: toasted coconut, chopped toasted nuts, colored jimmies or anything else you want to add!
Preheat Oven to 375 degrees.
Cover baking pan tightly with foil. Line with parchment paper. Place matzah (or crackers) on pan getting pieces as close as possible without overlapping. You may need to break up some of the Matzah pieces to get a snug fit. Set aside. In medium saucepan, melt butter (or margarine) with brown sugar over medium heat stirring constantly. Bring mixture to a boil and continue stirring for three minutes. Remove from heat and pour caramel mixture over matzah (or crackers). Working quickly, spread evenly over matzah. Place pan in oven and reduce heat to 350 degrees. Bake Matzah for approximately 15 minutes. Check after ten minutes. Caramel should be dark brown and bubbly. If using crackers reduce cook time by five minutes. Be certain to check, caramel can burn quickly. Remove from oven and immediately sprinkle chocolate on top of caramel. Let sit for 2-5 minutes. The heat from the caramel will melt the chocolate. Spread chocolate evenly and top with desired topping, or leave plain. Chill in refrigerator for about 15 minutes or until chocolate has set. Break or cut into pieces. Store in air tight container.