Lots of things taste better covered in chocolate. They taste even better when covered in chocolate and caramel with a sprinkling of sea salt! Use good chocolate to make this even more indulgent, and keep a candy thermometer on hand so that the caramel is Passover perfect!
Emily Pearl Goodstein is a photographer, sweatpants enthusiast, online organizer, and rabble rouser Washington, DC. She leverages her status as a native Washingtonian (and expert Googler) to recommend products, restaurants, recipes, and shops (in addition to other things she finds mildly diverting) on her blog, Wild and Crazy Pearl. She spends too much money on iTunes and her favorite possession is the cobalt blue KitchenAid mixer she used part of her Bat Mitzvah money to buy (it is still going strong). She also enjoys drinking grapefruit juice, photographing babies and baby bellies, and taking naps.
Ingredients
4 to 6 sheets unsalted matzah
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 1/2 cups chocolate chips
Directions
Line a rimmed baking sheet with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 350F.
Line the bottom of the sheet with matzah, breaking extra pieces as necessary to fill in any spaces.
In a large heavy saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. The temperature on the thermometer should reach 120F. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzah, spreading with a heatproof spatula.
Put the pan in the oven and bake for 10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven.
Remove from oven and immediately cover with chocolate chips.
Let stand 5 minutes, then spread with an offset spatula.
If you wish, sprinkle with cashews, pecans, or some flaky sea salt.
Let cool completely, cut into pieces (I like to make large diamonds for a dramatic presentation) and store in an airtight container until ready to serve. It should keep well for about one week.
