INGREDIENTS
- 6 sheets egg matzo
- 1/2 cup sliced almonds (optional)
- 1 cup butter
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- pinch finishing salt (maldon)
METHOD
- Preheat the oven to 350°F and line a large baking sheet with foil.
- Arrange the matzo in a single layer on the foil, but don’t worry if they overlap slightly.
- If using almonds, toast them in the medium saucepan you’re about to use for the butter and sugar mixture (one less pot to clean).
- Once toasted, remove the almonds from the pan and set aside.
- Place the butter and brown sugar in the saucepan and bring to a boil.
- Go against your instincts and try not to stir them. Just cook for a few minutes until the mixture comes together and looks saucy, then pour it evenly over the matzo.
- Bake the matzo in the oven for about 10 minutes, or until the caramel is bubbling.
- As soon as the matzo comes out of the oven, sprinkle with the chocolate chips.
- Wait 5 minutes, then spread the chocolate as evenly as possible with a spatula, making sure to get under the overlapped pieces.
- Sprinkle toasted almonds and salt over top, then pop in the fridge until the chocolate and caramel are set, about 15 minutes.
- Break into chunks and serve.
Excerpted from Kosher Style by Amy Rosen
Copyright © 2019 Amy Rosen
Published by Appetite by Random House®, a division of Penguin Random
House Canada Limited. Reproduced by arrangement with the Publisher.
All rights reserved.