Adapted from smittenkitchen.com.
A few weeks ago I saw this recipe and promptly called Gwen from my local megamart to ask if I should buy salted or unsalted matzo for this recipe. The matter was settled once I realized I could buy a single box of matzo (unsalted) or a 5-pack of (salted) matzo. You can add salt yourself or use saltines in the absence of matzo. I think this will be my next potluck dish at school because it was so easy.
2 sticks butter
1 C brown sugar, packed (I used dark brown because that's what I have on hand)
4-6 pieces matzo, broken into large chunks
1 C toasted nuts (I used pecans but hazelnuts would have been good, too)
large pinch of sea salt
1/2 t vanilla extract
1 C or so chocolate chips of your choice (I did a mix of semi-sweet and white)
dried fruit would also be yummy--maybe some cherries?
Line an 11 x 17 baking sheet with foil and lay a piece of parchment in the bottom. Heat butter and sugar in a medium saucepan over med-high heat until boiling. Stir for 3 minutes and turn off heat. Add in salt and vanilla and stir to combine.
For application, I decided to break my matzo up in advance. Deb says to lay them in sheets and break them up when they are cool but I saw another recipe online that pre-smashed the matzos and I thought that might be easier so I did it that way. Either way you do it, work fast to spread the caramel over the crackers (cracker bits) and put the baking sheet in the oven for 15 min. Watch to make sure it doesn't start to burn. If this should happen, turn down the temp. Remove baking sheet and sprinkle with chocolate chips. Let sit 5 minutes and spread with a knife (offset if you have one). Sprinkle with a smidge more salt and the nuts and/or fruit and leave to cool. I put mine in the fridge (bad, I know) to speed it up a bit. Once cool, break into bits and store in an air-tight container for up to 1 week. I am taking these to Michael's office today and expect they will be gone by 5pm.