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Dairy
Easy
15 Minutes
Diets 
This is another version of the much-beloved cracker candy made with saltine crackers, but I used matzo instead!
1 cup brown sugar
1 cup butter
20 ounces mini chocolate chips
4 thin and salted matzo crackers
1 teaspoon Gefen Pink Himalayan Salt
Line a 15- by 10-inch pan with foil and spray with nonstick spray. Lay out your matzoh crackers, salted side up, trimming to fit.
Put the butter and sugar in a heavy-bottomed pan and bring to a boil. Boil for three minutes.
Remove from the heat and pour over crackers, spreading to cover all the crackers and bake for five minutes.
Remove from oven and turn oven off. Let cool for two minutes.
Sprinkle mini chocolate chips over the crackers and place back in the oven for a few minutes.
When the chocolate is soft, spread evenly over the whole pan.
At this point, I place the pan in the fridge to make the chocolate set up faster. You can leave at room temperature if you like. When the candy has cooled and the chocolate set, break into pieces and store in an air-tight container until ready to eat!
Preheat oven to 400 degrees Fahrenheit.
`This recipe originally appeared on TakeTwoTapas.com
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