Submitted by Amanda C.B.

This is based on a David Lebovitz’s recipe. He is a published chef who lives in Paris and blogs at davidlebovitz.com. He calls it Crunch. I call it Crack. Once you start eating it you can’t stop. I’ve been making this treat for years now, with lots of topping combinations. I always make it for Passover and Chanukah. Once I even made some for my non-Jewish side of the family for Christmas! It doesn’t matter what toppings I use, it’s always gone in a flash. When I bring it to office parties—GONE!

Ingredients

• 4-6 sheets of plain, unsalted Matzah
• 1 cup unsalted butter
• 1 cup firmly packed light brown sugar
• 1 big pinch salt
• ½ tsp vanilla
• 1 ½ cups semisweet chocolate chips
• 1 cup topping (ie: slivered toasted almonds like in my photo)

Preparation

Preheat the oven to 375F degrees. Line one large rimmed cookie sheet with aluminum foil. Make sure the foil goes up to cover the sides. Place one even level of Matzah on the baking sheet. Depending on the size of your Matzah, you make need to break off some pieces to fit, or you’ll need smaller pieces to fill in gaps. Go all the way to the pan edges.

In a medium sauce pan, melt butter and sugar. Heat to boiling. Once it’s boiling, use a kitchen timer and keep it at full boil for 3 minutes. Then take it off the heat and add salt and vanilla. Stir quickly to mix and then pour it over the Matzah. Put in the oven, close the door and then immediately drop the temp to 350F degrees. Bake for 15 minutes, but check on it and don’t let it burn. If areas start to scorch, remove the pan, lower the oven temp to 320F degrees and replace in oven.

Remove from the oven and immediately sprinkle evenly with chocolate chips and let it sit for 5 minutes. It melts. Take a small spatula and spread over all the crackers. While it is still melted, add any toppings if you are going to use them.

Let it cool. Break apart into smaller pieces to fit in your tin or container. If you cheat and throw it in the freezer, the chocolate will bloom; it doesn’t have as nice an appearance but it still tastes good.

Topping Variations 

*Shredded coconut
*Cranberries + Pistachios (This was my Christmas topping)
*Slivered, toasted almonds with fleur de sel
*Plain fleur de sel
*Milk Chocolate
*White chocolate, dried cranberries and crushed almonds
*White chocolate and Dark Chocolate; marbled together
*Melted Dark Chocolate, drizzled across 

Region: Europe