Chocolate Matzah with Dried Apricots and Cranberries

Preheat the oven to 350 degrees. Line a baking sheet with parchment, then wax paper. Spray the wax paper generously with non-stick cooking spray. 

Arrange the matzah to cover the baking sheet. You will need to break some to make it fit together. Perfection is not necessary.

In a medium saucepan over medium-high heat, melt the butter and sugar, stirring with a wooden spoon until the butter melts. Bring the mixture to a boil over medium-high heat, and stir occasionally. Let this bubble for 3 to 4 minutes.

Quickly and carefully (it’s very hot) pour the caramel over the matzah on the baking sheets, and use an offset spatula to spread it to the edges of the crackers. Bake for 15 minutes.

Remove the matzah from the oven and sprinkle the chocolate chips over. Let them sit for 3 to 4 minutes, until they are melty enough to spread. Use a knife or offset spatula to spread the chocolate evenly over the matzah. Sprinkle the dried fruit over the top. Let the matzah cool, then refrigerate it for an hour. 

When it is cool and the chocolate has set, cut (or break) the matzah into pieces. Store in an airtight container at room temperature or in the freezer.