Caramel and Chocolate Covered Matzo

In honor of Rosh Hashanah, I've decided to post my families caramel and chocolate covered matzo. My aunt started making it a few years ago from a recipe she found online and my mom took it, mad some of her own tweaks, and now I have taken it and tweaked it a bit more. I'm not sure which website she originally got it from but it think the closest one is this one from www.zoebakes.com.

We serve this dessert right from the freezer. Its ok at room temperature, but it is fabulous right from the freezer. It tastes like chocolate brittle. Even though it’s more of a Passover dish, it’s awesome anytime of the year. I make it whenever I have an excuse, and it’s so cheap; there is no reason to ever buy chocolate covered matzo again.

Traditionally chocolate covered matzo is made with dark chocolate, but you can really use whatever you have on hand. I’ve even drizzled both white and milk chocolate on which is delicious.

Caramel and Chocolate Covered Matzo

4-8 unsalted matzo pieces (you’re going to break them anyway so they don’t need to be perfect)

2 sticks unsalted butter cut up into chunks

1 cup firmly packed light brown sugar

1 1/2 cup chocolate chips 

1/2 toasted pecans roughly chopped (optional)

Preheat the oven to 350 degrees. Get 2 cookie sheets and line with either parchment or foil. If you skip this step the caramel will harden the matzo right to your pan and it will be so hard to remove. Place your matzo on the pan. You can break them into pieces to make them fit snuggly next to each other. In a medium sauce pan, add the butter and sugar and cook until you have a caramel sauce. This can take from 2 to 5 min, but be careful not to burn the caramel. You have to whisk constantly to prevent this, and make the caramel smooth. If you don’t constantly stir you can end up with a grainy caramel. Once it’s done, drizzle onto the matzo pieces. I don't spread it because I like the random bites of caramel, but you can if you want every bite to have caramel. Through on the pecan pieces and place in the oven. Cook for 10 - 15 minutes to brown slightly. This can burn very quickly, so be nearby to keep an eye on it. When slightly golden brown remove from the oven. Sprinkle chocolate chips all over the matzo pieces, the heat of the matzo will melt the chocolate. Cover the matzo and chocolate with foil for 3 minutes. This will soften the chocolate chips so they spread easily with a butter knife or spatula. Allow to cool on the counter for 30 minutes. Then place the cookie sheets in the freezer for at least an hour. Remove from the freezer break apart into pieces. Then gather up the pieces and place in a Ziploc bag and place back into the freezer for storage. Take out a piece whenever you want a snack, or take it out 30 minutes before serving.