Chocolate Toffee Matzo

My traditional Easter picnic was a total bust this year due to unseasonably frigid temperatures. Instead, I endured almost 48 hours of observing Passover dietary restrictions this weekend with only one small transgression involving an éclair.

How do you make matzo-filled breakfast, lunch, and dinner more tolerable? You cover matzo with caramel and chocolate, then have it for dessert. This quick recipe turns matzo crackers into a chocolate-covered toffee dessert that’s as good as a Heath Bar.

You can substitute saltine crackers, if you're not observing Passover or don’t want to buy matzo. Use egg-free matzos or Saltines, margarine, and vegan chocolate if you're observing veganism. Embellish with nuts, coconut, or anything else your heart desires (gefilte fish not recommended).

Chocolate Toffee Matzo

4-6 matzos
1 cup unsalted butter
1 cup brown sugar
3/4 cup semi-sweet chocolate chips
pinch of salt

• Preheat the oven to 375°. Line a cookie sheet with foil, then place parchment paper on top of the foil.
• Cover the cookie sheet with a single layer of matzos. Fill gaps with smaller pieces of matzo so that the sheet is completely covered.
• Cook the butter and brown sugar over medium heat in a sauce pan, stirring constantly until comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzo to cover completely.
• Place the baking sheet in the oven, immediately reduce the heat to 350°, and bake for 15 minutes. If it is browning too quickly lower the heat to 325°.
• Remove from the oven and sprinkle with salt and chocolate chips. (Skip salt if using salted matzos or Saltines.) Let stand for a few minutes so the chocolate melts, and then spread the chocolate over the matzo with the back of a spoon.
  
• Break into pieces while still warm. Chill in the pan until set.