Chocolate Matzoh Toffee Crunch

Chocolate Matzoh Toffee

Ingredients
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
pinch of salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees F.

Line a rimmed baking sheet with foil, making sure to cover the edges. Cover the foil with a sheet of parchment paper.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy 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 pour over matzoh, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up.

Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with a spatula.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.