Karen's Matzoh Crack

If you have to eat Matzoh, make it sinfully good!




4-6 unsalted matzohs

1 cup (2 sticks) unsalted butter

1 cup firmly packed brown sugar

1½ - 2 cups Ghirardeli’s 60% Cacao Bittersweet Chocolate Chips (about 1 bag)

Sea Salt or Kosher Salt

1-2 cups coarsely chopped walnuts

Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet completely with foil. Place a single layer of matzohs on the foil, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and spoon/spread over the matzoh, covering the matzoh completely.

Place the baking sheet in the oven and bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes. Using a knife, spread the melted chocolate over the matzoh. Sprinkle lightly with sea salt – use this sparingly. Sprinkle with walnuts.

While still warm, break into squares or odd shapes. (A pizza cutter helps with this.) Chill, still in the pan, in the freezer until set.

This makes a good gift.

Variations:

· Use coarsely chopped white chocolate (or a combination of white and dark)

· Omit the chocolate for a caramel-alone buttercrunch.

· Use chopped or slivered toasted almonds instead of walnuts (sprinkled on top as the chocolate sets).

· Roast the nuts before sprinkling on top of the chocolate

· Drizzle with a little melted white chocolate for decoration

· Use crumbs for ice cream topping



Thanks Karen for the secret recipe, and the calories.