Makes about 2 pounds
4-6 unsalted matzoh crackers
1 1/2 cups packed brown sugar
3/4 pound (3 sticks) unsalted butter
1 cup semisweet chocolate chips
1/4 cup chopped nuts (optional)
1/4 teaspoon cayenne (optional)
1 tablespoon flavored salt (such as tangerine or lavender) or plain ol’ sea salt, the bigger the grain the better
1. Preheat oven to 350 degrees. Line a 12 1/2 x 17 1/2 inch jelly roll pan completely with tinfoil. Place a silpat baking mat or parchment paper on top of foil.
2. Place the matzohs in a single layer on the baking sheet, cutting or breaking them to fit if necessary. Be sure to cover the entire cookie sheet with matzoh.
3. In a saucepan, combine the butter and brown sugar. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Cook for 3 minutes, stirring constantly. Remove the caramel from the heat and pour over the matzohs. (Be careful: the mixture becomes very hot. Don’t even try to lick the spoon- you’ll burn your tongue!)
4. Bake for 15 minutes, checking every few minutes to make sure the matzoh isn’t burning, especially in the corners of the pan. If the edges are getting to dark, remove the pan from the oven for the remaining time.
5. Place the pan on a cooling rack. Let sit for 2 minutes, then sprinkle the chocolate chips over the baked matzoh.
6. Let stand until the chips have melted-about 5 minutes- and then spread the melted chocolate over the caramel with an offset spatula.
7. While still warm, break the bark into pieces using a pizza cutter. Sprinkle the nuts, cayenne, and salt over the top if desired.
8. Chill the matzoh in the freezer, still in the baking sheet, until set, 30 to 60 minutes. Store matzoh in a sealed container at room temperature for up to 3 days, although you wont have to because it will be eaten! Happy passover!