Matzah Caramel Chocolate Crunch

• ▢ 4-6 gluten-free matzo sheets
• ▢ 1 cup (226 g) unsalted butter
• ▢ 1 cup (200 g) firmly packed brown sugar
• ▢ ⅛ teaspoon (0.75 g) kosher or fine sea salt
• ▢ ¾ cup (135 g) semisweet or milk chocolate chips, roughly chopped
• ▢ ⅓ cup (41 g) chopped pistachios, optional

• Preheat the oven to 375°F. Line a baking sheet with foil and then cover foil with parchment paper. Place matzo on top of parchment, filling the baking sheet. Break extra pieces to fit any spaces.
• Combine butter, brown sugar, and salt in a large saucepan and cook over medium heat.
• Stir constantly until mixture comes to a boil, then continue to stir for 3 minutes.
• Remove mixture from heat and pour evenly over all the matzo crackers. Place baking sheet in the oven for 15 minutes and reduce heat to 350°F. Watch carefully. If caramel seems to be browning too quickly, lower heat to 325°F.
• Remove from oven and immediately sprinkle with chopped chocolate. Let stand for 5 minutes to allow chocolate to melt, then gently spread over the caramel mixture.
• If desired, sprinkle chopped pistachios over crackers.
• Freeze for at least 30 minutes and then break into pieces before serving.

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