Heat your oven to 350°F. Line an 13×18-inch pan completely with foil, then line it again with parchment to prevent sticking
Line the baking sheet with the matzahs, breaking them in pieces if needed.
To make the caramel, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.
Remove from the heat and add a couple pinches of sea salt and vanilla, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers.
Bake the matzah for 13 to 15 minutes, watching that it doesn’t burn.
Remove from oven and immediately sprinkle with chocolate chips.
Let stand 5 minutes, and then spread them in an even layer over the caramel. Then sprinkle the chocolate with sea salt.
Once completely cool, break or cut it into pieces and place in an airtight container.
Ingredients
Directions
Heat your oven to 350°F. Line an 13×18-inch pan completely with foil, then line it again with parchment to prevent sticking
Line the baking sheet with the matzahs, breaking them in pieces if needed.
To make the caramel, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for 3 more minutes to thicken.
Remove from the heat and add a couple pinches of sea salt and vanilla, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers.
Bake the matzah for 13 to 15 minutes, watching that it doesn’t burn.
Remove from oven and immediately sprinkle with chocolate chips.
Let stand 5 minutes, and then spread them in an even layer over the caramel. Then sprinkle the chocolate with sea salt.
Once completely cool, break or cut it into pieces and place in an airtight container.