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For a delightfully easy holiday treat, top matzo with layers of buttery caramel, dark chocolate, and toasted almonds. It’s great for gifting, though you may be tempted to keep it all for yourself.
Contains: milk, eggs, tree nuts.
What You Get
Light brown sugar
Dark chocolate chips
What You'll Need
Vanilla extract (optional)
Preheat the oven to 350ºF. Line a sheet pan with 2 overlapping sheets of aluminum foil that wrap over the edges.
Arrange the almonds on the prepared pan in a single layer. Bake until light golden brown and fragrant, 5 to 6 minutes. Pour the almonds into a bowl.
Set 4 or 5 sheets of matzo in a single layer on the same pan, breaking pieces as needed to fill any empty spaces.
Cut 1 cup (2 sticks) butter into a few pieces. In a saucepan over medium heat, combine the butter, 1 cup packed brown sugar, and ½ teaspoon flaky salt. Bring the mixture to a boil, stirring frequently. Continue to boil until thickened slightly and smooth, stirring constantly, 3 minutes more. Remove from the heat. If you have any on-hand, stir in ½ teaspoon vanilla extract (the mixture may bubble up when you add the vanilla).
Pour the caramel evenly over the matzo. Transfer the pan to the oven and bake until small bubbles cover the surface and the caramel is fragrant, about 10 minutes.
While it’s still hot, sprinkle the chocolate chips over the caramel-coated matzo. Let sit until the chocolate is softened and mostly melted, 5 minutes. Spread the chocolate over the caramel with a spatula. Scatter the almonds over the top, pressing them into the chocolate. Sprinkle with more salt.
Let sit at room temperature for 15 minutes. Refrigerate until cool and the chocolate is completely set, at least 30 minutes. Break into pieces with your hands and serve, or store in an airtight container at room temperature for up to 1 week.