Sweet and Savory Matzah

Heat your oven to 350°F. Line an 13×18-inch pan completely with parchment paper. Line the baking sheet with the matzahs, breaking them in large pieces if needed to fit.

To make the caramel, melt the butter and coconut sugar together in a small saucepan, 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, add vanilla extract, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers as it will harden fast.

Put the baking sheet with matzos in the oven and bake for 10-15 minutes so that it bubbles, but watch that it doesn’t burn.

Remove from oven and immediately sprinkle with chocolate chips. Let stand 5 minutes so they melt, and then spread them in an even layer over the caramel. Sprinkle the chocolate with sea salt. Sprinkle the mini marshmallows evenly over the chocolate layer.

Set the oven to broil. Put the baking sheet back in the oven for AT MOST a minute. Watch it closely during that minute making sure the marshmallows don't burn.

Put the tray in the fridge so the chocolate hardens. Once completely cool, break or cut it into pieces and place in an airtight container. Enjoy!

Preheat oven to 425F & lay the matzah on a sheet pan. Spread the tomato sauce over the matzah evenly & sprinkle on the spices, parsley & feta cheese. Crack the egg carefully over each matzah & bake for 10 min or until the egg white is set. Keep an eye on it because matzah burns quickly (you want it nice & toasted but not burnt). Add your toppings (don’t forget the hot honey 🍯🔥) 😉