Passover Never Tasted So Good

I forget when, but a whole bunch of years ago my mom's friend, Janet G., shared her recipe for chocolate caramel matzah with my family. The recipe came on a little recipe card in Janet's handwriting and I was tasked with making several batches every Passover.

During my first year of college, I made some extra ChocMatzah and brought it in a Ziplock bag back to my dorm. I have very clear memories of taking it on a picnic on the Mall with Alyx A. and sharing the remainder with our other friends on the 3rd floor of Thurston Hall. I made it a few years ago when Catholic Feminist Theologians Mary H. and Diann N. came to my parent's house for Passover and it is still weaved into every conversation I have with them.

So, although Passover is over, I thought I'd share the current version of the recipe I'm using so you can either use up those three boxes of leftover matzah in your cabinets, or find this post next year when you're searching for a substitute for that dry Kosher of Passover cake you've been serving for years but have no idea of other K for P dessert options (until now, that is).

A few little recipe notes before I share the amounts:

• You may not think it is necessary, but a candy thermometer is CRUCIAL for this recipe. Don't let that scare you, they are like $5 and can be purchased at the grocery store. I tried to make this without one for YEARS and the caramel never turned out the way I intended (not too crunchy, not too grainy), but now that I have the candy thermometer, (almost) every batch turns out with gooey yet delicious caramel.
• Get creative with the toppings selection. Consider using chopped cashews and dark chocolate on some, sea salt and milk chocolate on others.
• Invest in good chocolate (also my life motto). This year I used Ghirardelli and I could really taste the difference.

Chocolate Caramel Matzah (adapted from David Lebovitz and Janet G.)

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

1. 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.
2. Line the bottom of the sheet with matzah, breaking extra pieces as necessary to fill in any spaces.
3. 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.
4. 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.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. 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.