A delicious dessert!
- matzoh boards - 4-6 unsalted or sheets
- butter - 1 cup unsalted or unsalted Passover margarine
- brown sugar - 1 cup , packed firm
- chocolate chipsy chopped (you can combine white and dark chocolate if you like) - 3/4 cup or semi-sweet chocolate, coarsel
Preheat oven to 375 Degrees F. You will need a large cookie sheet lined with foil and/or parchment paper. Line a large cookie sheet with foil, either two layers or one layer foil and a second layer of parchment - makes for an easy cleanup. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible. Combine margarine or butter and brown sugar, even parts, in a medium to large heavy-bottomed, saucepan - the mixture will become very hot - be careful to avoid spatters. Cook over medium heat, stirring constantly, until mixture comes to a boil and turns into caramel. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh. Place in hot oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and return to oven). Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh using a spatula or large spoon. While still warm, cut into squares or odd shapes. Chill in refrigerator until set. Store in an airtight container, ziplock bags -- freezes well. Optional: sprinkle top with chopped white chocolate or sprinkle toasted chopped almonds over warm chocolate as it sets.