- 6 unsalted matzos
- 1 cup unsalted butter or margarine
- 1½ cups brown sugar, firmly packed
- 1¼ cups chocolate chips, approximately
- 1 teaspoon vanilla, optional
- Preheat oven to 375°F.
- Line a large (or two smaller) cookie sheets completely with foil.
- Cover the bottom of the sheet with baking parchment on top of the foil (this is very important since the mixture becomes sticky during baking)
- Line the bottom of the cookie sheet evenly with the matzo, cutting 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 to 4 minutes.
- Boil for 3 minutes, stirring constantly.
- Remove from the heat and pour over the matzo, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°F.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning.
- If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan.
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand for 5 minutes, and then spread the melted chocolate over the matzo.
- While still warm, break into squares or odd shapes.
- Chill, still in the pan, in the freezer until set (it wasn't completely necessary to cut or break the pieces apart until after it was good and solid)
As a variation, use coarsely chopped white chocolate or a combination of white and dark, and chopped or slivered toasted almonds, sprinkled on top as the chocolate sets. You can also omit the chocolate for a caramel-alone butter crunch.