I don’t often post recipes that belong to someone else, but as a Jew, I consider it my duty to make sure you are all aware of this chocolate caramely goodness. I lived 32 years without eating it and don’t want any of you to suffer the same injustice. I was first introduced to the recipe by my friend Colby, who isn’t herself a Jew, but shall be considered an honorary one for her good deed. I have that power, you know.
This recipe comes from David Lebovitz. I simplified the original recipe a bit because I’m lazy and it still came out perfect. (Who needs parchment paper, anyway?) He says it works just as well with saltines, and I don’t doubt that for a second.
Here’s what you need:
6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
1 teaspoon course sea salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup toasted sliced almonds
Here’s what you do:
1. Line a rimmed baking sheet completely with tin foil.
2. Preheat the oven to 375 degrees.
3. Arrange the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
4. Melt the butter and brown sugar together in a small saucepan, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.
5. Boil for 3 minutes, stirring constantly.
6. Remove from heat and add vanilla and half of the salt.
7. Pour over matzoh, spreading with a heatproof spatula.
8. Bake for 15 minutes.
9. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread so the chocolate covers the matzoh.
10. Sprinkle with toasted almonds and/or the rest of the sea salt.
That’s it! I stuck mine in the freezer to firm up and then broke into pieces and ate them all at once. Stop judging me. It was a religious experience.