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1
Preheat the oven to 375Au00b0
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2
Line a large cookie sheet completely with foil. Cover the bottom of the sheet with parchment paper - on top of the foil since this mixture carmelizes in the oven, this helps to prevent adherence to the aluminium foil.
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3
Line the bootom of the cookie sheet with the matzohs.
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4
In a heavy-bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat until the mixture comes to a small boil. Then boil on a slow boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzoh, covering it completely.
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5
Place the baking sheet in the oven and immediately reduce the heat to 350Au00b0. Bake for 15 minutes, checking regularly to make sure that it's not burning or dripping over the sides. If it's browing too quickly, reduce the heat to 325Au00b0.
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6
Remove the pan from the oven and immediately sprinkle the chocolate over the carmelized matzoh. Let stand for a couple of minutes and then spread the melted chocolate over the matzoh with a spatula. While still warm, break the chocolate covered matzoh into squares or odd shapes (thus the crack!)
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7
Then chill the entire thing including the pan in the freezer until set.
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8
Dare to keep your hands off it.
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9
(You don't have to add chocolate and it tastes yummy, too and this would be great on top of some baked sweet potatoes!) Some people add nuts like almonds or pecans instead of or with the chocolate, but we can't...so just go with your own tastes.
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10
Also, if it's not Passover, I would try this on graham crackers instead of matzoh!!!!
