Ingredients
- 4–5 sheets of gluten free matzo
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- ½ teaspoon vanilla extract pinch of kosher salt
- 1 ¼ cups (8 ounces) finely chopped dark chocolate, 55% or higher
- 1 cup almonds, toasted and chopped sea salt for sprinkling
Preparation
1. Preheat oven to 350°F. Line a rimmed baking sheet with foil, then place parchment paper on top. Arrange matzo on parchment lined tray in an even layer, breaking pieces as needed for a snug fit.
2. In a heavy-bottomed saucepan, melt butter and brown sugar, stirring constantly for 3 minutes while mixture boils. Remove from heat and add vanilla and salt. Working quickly, pour caramel mixture over matzo, and spread evenly.
3. Bake for 15 minutes, checking to ensure the caramel does not burn. Remove pan from oven and sprinkle with chopped chocolate. Let stand, then spread evenly over the matzo. Sprinkle with chopped almonds and sea salt. Cool and break into pieces.
Related Stories & Recipes
Lauren’s homemade macaroons are worlds apart from the tired, cloying macaroons of Manischewitz tins—and a welcome improvement to Seder tables everywhere.
Delta Caramel Cake
This cake is excerpted from American Cake, a beautiful new book by Nashvillian Anne Byrn, (aka The Cake Mix Doctor). From Colonial Gingerbread to Classic Layer, it gives us a snapshot of the stories a...
Salted Caramel Bars
This recipe comes to us from Lee Ann Merrick of Tinwings in The Nations.
Salted Caramel Sauce
FIve simple ingredients and a little bit of timing are all you need to make your own caramel sauce.