This is like crack (so break the pieces small and they will come back for more), I cover half of the brittle with smoked salted almonds and the other half with kosher salt. You can get adventurous with toppings, if not using for passover, I would sprinkle with crispy bacon.

Ingredients:

• 4-5 sheets Passover egg matzo
• 2 sticks softened butter
• 1 cup firmly packed dark brown sugar
• 12-ounce bag semisweet chocolate chips
• 1/3 cup chopped smoked salted almonds, or coarse sea salt to taste

Process:

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, and grease the foil with non-stick cooking spray then arrange the matzo in one flat layer in the pan, breaking up and fitting the pieces as needed to make close to a monolithic surface.

Combine the butter and brown sugar in a saucepan over high heat, and bring to a boil, stirring well to dissolve the sugar. Once it starts to boil, continue to cook, stirring constantly for 3 minutes, until it turns into caramel. Be careful this is molten lava and be used to take off your fingerprints.

Remove the caramel from the heat and pour it evenly over the matzo (this does not have to be perfect but try to get a consistent layer down before it starts to cool), using a spatula to coat all the matzo then bake for about 12 minutes.

Remove from the oven and let stand for 1 minute, until the topping is slightly solidified (do not be scared by the amount butter in the pan as it will be absorbed by the matzo by the time you put the tray back in the oven). Pour the chocolate chips evenly over the matzo, and return to the oven for 1 minute to soften the chips.

Remove from the oven and, using the spatula, spread the melted chocolate out over the matzo in one layer. Sprinkle nuts over one half of the sheet, and salt over the other. Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.

Break into pieces, beat back any thieving hands and store between foil layers in an airtight container for up to 1 week. If not using immediately, it is a good idea to store in the refrigerator and let come to room temperature prior to serving.

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