Holy Crack*! (*aka Chocolate Toffee Matzo Crunch with Toasted Almonds)

Around Passover, there's this desperate urge to try and do things with matzo to make it more interesting. Some are odd (i.e. Chocolate Bacon Matzo Brittle...I don't keep Kosher, but this just doesn't seem right), some are classic (Ruth Reichel's Matzo Brei), and some are, well, effing brilliant.

Marcy Goldman invented something called Chocolate Caramel Matzo Crunch.  In commonly used slang, it's referred to as "crack", because it's so darn addicting.  Everyone who's in the Pesach know understands exactly what you mean when you say, "Hey, I made some crack....that crack matzo stuff".  And they all come running.

It's one of those things that's really, really easy to make, and unbelievable addicting (kind of like these no-bake chocolate peanut butter cookies that I have yet to take a picture of because they always seem to disappear right after I make them....).

• 4-6 unsalted matzos
• 2 sticks of butter, cut into large pieces
• 1 c brown sugar*
• 1/2 tsp vanilla
• large pinch salt
• 1 1/2 c semi sweet chocolate chips, or chopped bittersweet chocolate (I used a combo of 70% and semisweet since I didn't have enough of either....)
• toasted sliced almonds

*Now might be the time to talk about making your own brown sugar in a pinch.  Just measure out some white sugar and put in in a bowl. Add a bit of molasses (more molasses=darker brown sugar) and mix together. Measure out however much of it you need (amount white sugar ≠ amount brown sugar made).

Preheat the oven to 350º. Line a cookie sheet (a baking tray with sides works best so the toffee doesn't spill) with aluminum foil. Cut a piece of parchment paper so it fits the bottom of the tray and put that over the aluminum foil. Cover the bottom of the tray with pieces of matzo (fit them together like puzzle pieces as best you can).

Melt the butter and brown sugar over medium heat in a saucepan, stirring constantly until the mixture comes to a boil. Let boil for three minutes or so, continuing to stir (it will thicken). Turn off the heat and quickly stir in the vanilla and salt.

Pour the liquid toffee over the matzo as close to turning off the stove as possible (you don't want it to solidify), covering as much of the matzo as you can (you may need to spread it over some parts with a spoon).  Bake for 15 minutes (make sure it doesn't burn though!).

As soon as you take it out, sprinkle the chocolate over the top of the toffee matzo. Wait a few minutes, then spread the chocolate around with a spatula. Sprinkle the toasted almonds and some sea salt on top.

Cool in the fridge so that you can eat it (all) as soon as possible.