For anyone who has dreaded the familiar pop of another canister of dry, machine made macaroons, this recipe is a revelation.  Since Passover desserts should not contain flour or leaveners that are not marked kosher for Passover, many of the desserts we ended up with were strange jelly candies with waxy chocolate-esque coating or the aforementioned dry macaroons.  No more.  With just a few ingredients and a little moxy you can bring your seder dessert up to a new standard of Passover deliciousness.

Caramel Matzoh Crunch

1 box Matzoh

1 cup butter

1 cup brown sugar

1 cup chocolate chips

Optional toppings to consider: Sliced almonds, sea salt, dried cranberries or cherries, chopped walnuts…

Pre-heat oven to 375.  Lay matzoh in a single layer on two foil wrapped cookie sheets covering all spaces, set aside.  In a saucepan melt butter and brown sugar and bring to a boil, boiling for 3 minutes.  Carefully pour bubbling caramel over the surface of all matzoh, coating the surface of all sheets.  Spread with a silicone spatula to ensure even coverage.

Bake for 14 minutes checking that it is bubbling but that no spots are burning.  Remove from oven and immediately sprinkle with chocolate chips.  Let sit until chips look shiny and then spread with offset spatula.

Sprinkle with topping of your choice and let cool fully.  I like to put mine in the fridge to solidify faster.  Break apart into large rough shards.  Small ones are for the cook!