Caramelized Matzo with Chocolate & Sea Salt

I really love the combination of salty and sweet. Watermelon sprinkled with salt, mangoes with chili salt, and chocolate chip cookies with salt are all high on my list of favorite things to eat. That’s why when I saw a recipe for Matzo Crackers with Caramel and Chocolate and sprinkled with salt, I knew I just had to try it! And since Passover was coming up, I decided to bring it to my very Jewish-populated class. I think they appreciated them a lot=) I had to make another batch right after the first one because once people got a taste of them, they kept asking for more. So if you decide to make this, beware! They are like crack and once you have a piece you’ll be begging for more and so will your roommates, and your classmates, and random people whom you’ve never talked to before…
I got the original recipe from David Lebovitz and Smitten Kitchen, but I thought the 2 sticks of butter was a bit excessive (and expensive yo!) so I cut the butter down by a stick and reduced the sugar to 3/4 of a cup and threw in a tbsp or 2 of heavy cream. Trust me, you won't miss it.

Spread your crackers onto the sheet pan, covering all nooks and crannies.

Make the caramel and spread it over the crackers

After you take it out of the oven, cover it with chocolate chips and let stand for 5 minutes

Spread the melted chocolate and sprinkle with sea salt

Let it cool, break into pieces and prepare for people to love you!!

Chocolate Caramel Crack(ers)
If you want the full fat recipe, check out David Lebovitz or Smitten Kitchen

4 to 6 sheets matzo

1 stick unsalted butter, cut into a few large pieces

¾ cup packed light brown sugar

A big pinch of sea salt

1 to 2 tbsp heavy cream

1/2 teaspoon pure vanilla extract

1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)

Extra sea salt for sprinkling

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo covering all parts. You'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Pour in the cream and stir until combined. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. Sprinkle a generous amount of sea salt onto the crackers.