This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.
- 4 plain, unsalted matzos
- 3/4 cup (1 1/2 sticks) unsalted butter or kosher margarine
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup shredded sweetened coconut
- 1 cup semisweet chocolate chips
- 1/2 cup toasted slivered almonds
Preheat oven to 325ºF. Line baking sheet with nonstick foil or parchment paper. Arrange matzos in an even layer on baking sheet, breaking as necessary to fit.
Combine butter or margarine and brown sugar in medium saucepan over medium heat. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely (you may need to spread it out a bit with a spoon). Sprinkle evenly with coconut.
Transfer baking sheet to oven and bake until caramel is bubbling vigorously and browned slightly at the edges, 5 to 7 minutes.
Remove from oven and sprinkle with chocolate chips. Let stand until chocolate is melted, 5 minutes. Spread chocolate evenly over matzo. Sprinkle with almonds.
Transfer to refrigerator and chill until set, about two hours. Break candy into bite-sized pieces. Store in airtight container at room temperature or in refrigerator up to two weeks.