Matzo Crack

 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.

Puppy Chow

9 cups cereal (Chex or generic version)
1/4 cup butter
1/2 cup creamy peanut butter
1 cup chocolate chips
1/2 tsp vanilla
2 cups powdered sugar

Add cereal to large mixing bowl.

Melt butter, peanut butter, and chocolate chips on stove top or in microwave.

Remove from heat and stir in vanilla.

Pour over cereal and mix to coat evenly.

Pour chocolate covered cereal into large zip-topped plastic bag, add powdered sugar and shake well to coat.

Caramel Chex Mix

2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
2 cups pretzels
1 cup nuts
3/4 cup brown sugar
3/4 cup butter

Combine Chex, pretzels and nuts in large bowl.  Boil brown sugar and butter for 2 minutes stirring constantly.  Pour over Chex mixture and mix well.  Pour into greased 9x13 pan and bake at 300 degrees for 15-16 minutes, stirring occasionally.  Remove from oven and stir mix as it cools to prevent from sticking together.

Homemade Kettle Corn

Homemade Kettle Corn

3 bags plain microwave popcorn

2 sticks butter

1 1/3 cup sugar

¼ cup light corn syrup

Pop corn and pour into a large bowl with room to stir around.  It is best to remove all unpopped kernels at this time.

 

Melt butter in saucepan then add sugar and corn syrup.  Bring to a low boil and stir (constantly) for about 5 minutes.

Drizzle butter/sugar mix over popcorn and stir.  Let cool and enjoy!