If you like Heath bars, this easy dessert is for you. With layers of matzo, crunchy toffee, chocolate, nuts and sea salt, matzo crunch is also perfect for Passover.
5 pieces matzo (lightly salted variety)
1 cup unsalted butter
1½ cups brown sugar (firmly packed)
½ teaspoon vanilla extract
1 (12-ounce) bag semi-sweet chocolate chips
1 cup sliced almonds or chopped pecans, toasted
½ teaspoon flaked sea salt
1. Line a rimmed baking sheet (approximately 11-by-17-inch) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Heat oven to 350 degrees. Line the bottom of the sheet with matzo, breaking extra pieces as necessary to fill in any spaces.
2. In a 3- to 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 the salt and vanilla, and pour over matzo. Working quickly, spread the caramel with a heatproof spatula.
3. 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 degrees, then replace the pan.
4. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
5. If you wish, sprinkle with almonds or pecans and a sprinkle of flaky sea salt. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about a week.
Note: If making for Passover, omit the vanilla extract or use a kosher brand.
— Adapted from