4 - 5 lightly salted matzos
1 cup butter
1 cup plus 2 T brown sugar
1 tsp vanilla
1 bag dark (or milk) chocolate chips
1/2 cup chopped toasted pecans (optional)
Preheat oven to 350 degrees.
Line a rimmed
baking sheet with heavy duty aluminum foil, making sure the foil goes up
and over the edges, and top with sheet of parchment paper or Silpat.
Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
Make toffee: Combine butter and brown sugar in a
medium saucepan. Cook over medium heat, stirring constantly with a
whisk, until mixture comes to a boil. (If it looks like it’s separating,
just keep stirring; it will come together.) Once mixture comes to a
boil, continue cooking and stirring for another 3 minutes until foamy
and thickened. (Be extra careful -- toffee will be very hot!)
Immediately pour toffee over matzos and, using a spatula, spread into an
even layer.
Put the pan into the oven and bake for about 10
minutes, or until the toffee topping is crackled and bubbling all over.
Remove pan and place on wire cooling rack on the counter. Immediately
scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips
to soften, then use a thin spatula to spread chocolate into an even
layer. Sprinkle with pecans and sea salt. Refrigerate until the
chocolate is firm, about 45 minutes. Don't leave it in the fridge too
much longer, otherwise it will be hard to cut.
Lift foil overhang to transfer matzo crack onto a
large cutting board. Using a large sharp knife, cut into 2-inch
squares or just break apart with your fingers.
Store in an airtight container in the fridge and serve cold.
