Caramel And Chocolate Covered Matzohs

For passover or vegans it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker.

Ingredients:
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract Note: If making for passover, omit the vanilla extract or find a kosher brand.
1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted sliced almonds or other nuts

Preparing the matzohs:
Line a rimmed baking sheet (approximately 11- x 17-inches) completely 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 375 degrees F.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty 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. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

Put the pan in the oven and reduce the heat to 350 degrees F. Bake for 15 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 and reduce the heat to 325 degrees F, then replace the pan.

Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

Optional: Sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.