Coconut Chocolate Almond Caramel Matzo Crunch Recipe

1. 1

   Preheat oven to 325u00b0F. Line baking sheet with nonstick foil or parchment paper. Arrange matzos in an even layer on baking sheet, breaking as necessary to fit.

2. 2

   Combine butter or margarine and brown sugar in medium saucepan over medium heat. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely (you may need to spread it out a bit with a spoon). Sprinkle evenly with coconut.

3. 3

   Transfer baking sheet to oven and bake until caramel is bubbling vigorously and browned slightly at the edges, 5 to 7 minutes.

4. 4

   Remove from oven and sprinkle with chocolate chips. Let stand until chocolate is melted, 5 minutes. Spread chocolate evenly over matzo. Sprinkle with almonds.

5. 5

   Transfer to refrigerator and chill until set, about two hours. Break candy into bite-sized pieces. Store in airtight container at room temperature or in refrigerator up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.