This was all over the cooking blogs last year. Rightfully so, it is delicious and easy to make.
6 unsalted matzo
1 cup unsalted butter
1 1/2 cups brown sugar, firmly packed
2 packages chocolate chips
1 1/4 cup chopped nuts (this year I had pecans in the house so we had Caramel Pecan Matzo Crunch)
Preheat the oven to 375
Line two medium cookie sheets with tin foil. Then cover the tin foil with a layer of parchment paper. Trust me, this gets sticky and messy. Taking this extra step will save you a ton of time washing the cookie sheets.
Line the cookie sheets with matzo, breaking the matzo into pieces so that the entire surface is covered.
Combine the brown sugar and the butter in a saucepan. Cook over medium heat until it comes to a boil, stirring constantly.
Allow to boil for 3 minutes, stirring constantly.
Remove from the heat and pour over the matzo. Spread it so that all the matzo is covered.
Place the cookie sheets into the oven and lower the heat to 350. Bake for 15 minutes. Check often to be sure that it isn’t burning.
Remove from the oven and sprinkle with the chocolate chips and chopped nuts.
Let sit for 5 minutes, then spread the now melted chocolate over the matzos covering them as much as possible.
Chill, still in the pan, in the freezer until set (about 15 – 30 minutes)
Remove from the freezer and break into pieces.