Robyn Rosenblatt’s Matzah Crack

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil, then parchment paper. Cover the baking sheet with matzah (you will need to break pieces to fit the entire pan).

In a medium saucepan over medium heat, melt the butter and sugar, stirring constantly with a whisk until the mixture bubbles. Continue cooking and stirring for another 3 minutes until it “gets fluffy and thickens.”

Carefully pour the hot caramel on top of the matzah and spread it evenly with a spreader. Bake in the oven for 8 to 10 minutes, until the caramel is bubbly and crackly all over. Remove from the oven and immediately pour the chocolate chips over the top. After 2 minutes or so, use a spreader to spread the melted chocolate over all the matzah. While the chocolate is still warm, sprinkle with flaky salt. I sprinkle half of the matzah with toasted pecans (some of my kids like nuts and some don’t). Refrigerate for at least an hour, then cut into squares. Matzah Crack freezes really well.