Matzoh Crack

• Preheat oven to 375 degrees.  Line a large rimmed cookie sheet or sheet pan completely with foil. (If you have non-stick foil on-hand, now is the time to use it). Then over the bottom of the pan with parchment paper or a silicone liner on top of the foil (unless you used non-stick foil).  This is very important since the mixture becomes sticky during baking.

  
  

  
  

• Line the bottom of the cookie sheet evenly with the matzos, breaking 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 2-4 minutes).  Boil for 3 minutes, stirring constantly.  Remove from heat and pour over the matzo, covering completely. Spread this caramel/ toffee concoction evenly over the matzohs.

• Place the baking sheet in the oven and immediately reduce the heat to 350 degrees.  Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning quickly, remove the pan from the oven, lower the heat to 325 degrees, and return the pan into it).

• Remove from the oven and immediately sprinkle the chocolate over the matzohs.  Let stand 5 minutes, then spread the melted chocolate over the matzo.  Then sprinkle flaked sea salt (fleur de sel) on top (or not).

• Cool in pan, and then chill, still in the pan, in the fridge or freezer until set.  Break apart into pieces and freeze or store in an air-tight container until ready to eat.

Tastes great frozen or at room temperature.