Ingredients Jump to Instructions ↓

  1. 5 to 6 pieces plain matzo

  2. 1 cup unsalted butter

  3. 1 cup sugar

  4. 12 oz. semisweet chocolate bits

  5. 1/2 cup slivered almonds, crushed

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400 degrees. Line a cookie sheet with aluminum foil and lay the matzo in a single layer so that it completely covers the bottom of the sheet. In a saucepan, melt the butter and sugar over low heat. Raise the heat and boil the mixture for 3 minutes. Pour the butter and sugar mixture over the matzo and spread it with the back of a spoon. Place the matzo in the oven for 5 minutes. Remove the cookie sheet from the oven and immediately pour the chocolate bits over the matzo. Return the sheet to the oven for 30 seconds to melt the chocolate. Remove the sheet from the oven and smooth the chocolate evenly over the matzo with a spatula. Sprinkle the crushed almonds over the top. Refrigerate for at least 1 hour or overnight. Break into pieces and serve. Serves 12. TIP: We've never actually had any left over, but I've heard it keeps for about a week covered in the refrigerator.


Send feedback