(From David Lebovitz, though we’ve seen this recipe all over the internet.)
The recipe below should make about 30 pieces of candy.
4 to 6 sheets unsalted matzo
1 cup unsalted butter, cut into chunks
1 cup packed light brown sugar
a large pinch of sea salt plus more for sprinkling
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 375.
Line a rimmed baking sheet with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper and cover that with a layer of matzo, breaking extra pieces as necessary to fill in any spaces.
In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and carefully pour over matzo, spreading with a heatproof spatula.
Put the baking sheet in the oven and reduce the heat to 350. Bake for 15 minutes. It should bubble up, but check on it occasionally to make sure it’s not burning. If it does, reduce the heat to 325F.
Remove the baking sheet from the oven and immediately cover with chocolate chips. Let stand 5 minutes to allow the chocolate to get melty, then spread with an offset spatula, completely covering the matzo.
Finally, sprinkle liberally with sea salt. This may seem weird the first time, but the flavor combo really works – don’t skimp on it. Alternately, you could add toasted nuts, but the salt alone is great.
Let the candy cool completely, then break it into pieces and store in an airtight container in the fridge until ready to serve. It should keep well for about a week.
We’ve brought this along to Passover dinners and served it at parties and it was always well received. It can also be made with saltines, but the matzo version is tastier.