Gluten-Free Chocolate-Caramel Covered Matzoh

Get ready for the most delicious matzoh treat ever! We made it fast and devoured it even faster. Don't think about the calories…eat it! Love it! Bring it to your upcoming Passover seder and watch it disappear. This recipe was adapted from Marcy Goldman's original dessert found in her cookbook, A Treasury of Jewish Holiday Baking.
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GF Chocolate-Caramel Covered Matzoh Crunch
INGREDIENTS

• 4 - 6 sheets gluten-free matzoh (Yehuda brand is excellent)
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 cup packed light brown sugar
• 1 cup semisweet chocolate chips 
• pinch of salt
• 1/2 teaspoon gluten-free vanilla extract (optional)

DIRECTIONS
Preheat oven to 350 degrees

Line a rimmed cookie sheet with foil, then cover the foil with a sheet of parchment paper.

Place the sheets of matzoh on the parchment paper. Try to cover as much area as possible to make the most candy crunch. 

In a saucepan, melt the butter and brown sugar together over medium heat. Stir until it is all melted and starting to boil.  Continue to let it boil for another 3 minutes, stirring constantly. It will become thick. 

Remove saucepan from the heat and add the salt and vanilla. Give it a quick stir and then pour over matzoh so that it is all covered. Use a spatula to spread it out evenly. 

Put the cookie sheet pan with the covered matzoh in the oven and bake it for about 15 minutes. Don't worry when it starts to bubble, just watch it to make sure it doesn't burn.
See cute photo below :)

Remove pan from the oven and immediately cover with the chocolate chips. They will start to melt. Let stand for 5 minutes and then spread the melted chocolate with a spatula.

After it cools, put it in the refrigerator. After 30 minutes, take it out and break it into pieces. Then enjoy!