Matzo Buttercrunch

Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. These were in Cooking Light, April 2004. Cooling time is 30 minutes or so.

• Ready In: 25 mins
• Serves: 36

Ingredients

• 6  unsalted matzo crackers
• 1⁄2 cup unsalted butter
• 1  cup  packed brown sugar
• 1⁄2 cup  miniature semisweet chocolate chips, finely chopped

Directions

1. Preheat oven to 375ºF.
2. Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
3. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
4. Reduce oven temperature to 350ºF.
5. Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
6. Cook 3 minutes, stirring constantly; pour mixture over matzo.
7. Bake for 10 minutes or until the mixture bubbles.
8. Sprinkle evenly with chocolate.
9. Cool slightly; refrigerate 30 minutes or until chocolate is set.
10. Break into 36 pieces.