2 sticks butter
1 cup brown sugar
1 cup toasted slivered almonds
1 cup chopped dark chocolate
Pinch of sea salt
1/4 teaspoon of vanilla
Preheat oven to 350 degrees.
Line an 11x17 inch pan with aluminum foil and then with parchment paper cut to fit the pan. Place matzah's in pan so that the entire pan is full.
Melt the butter and sugar in a sauce pan. While the butter and sugar are melting toast the slivered almonds in the oven until they just start to brown. When the sugar/butter mixture gets to a boil stir constantly and then lower the flame and cook for around 5 minutes until it starts to thicken. Remove from heat and add vanilla and sea salt. Pour over prepared matzah's and spread thoroughly.
Place in the oven and cook for 15 minutes. Caramel mixture will bubble up and turn darker. Make sure that it does not burn.
When you remove the pan from the oven allow it to set for a minute. Put chocolate on the top of the matzah and allow to melt. Spread with an offset spatula, sprinkle some more sea salt on the top and then the slivered almonds.
Put into the refrigerator and allow to set.
Break into pieces and serve.
The matzah's will last for one week in an air tight container - if they last that long!
|Dark chocolate covered matzah's|
|You can almost taste the caramel!|