Matzo Bark

Serves 8-12

12 squares of matzo, gluten-free matzo is now widely available (or try graham crackers)
4 tablespoons coconut oil
1 cup coconut palm sugar, date sugar, or light brown sugar
1/8 teaspoon sea salt
24-30 ounces semi sweet chocolate chips (mini chips spread best)
1 cup chopped nuts, I like pecans, but pistachios, walnuts, or almonds are also great choices

Preheat the oven to 450 F.

Fit the matzo pieces onto 2 baking sheets lined with non-stick aluminum foil or silicone mats so they cover the surface completely.

In a small sauce pan over medium heat, combine the coconut oil and the sugar of your choice. Stir to combine and melt the ingredients. Reduce the heat and carefully add 1/4 cup of water. The mixture will splatter and boil when you do this, so do it with caution and stand away from the pan. Heat the mixture for 4-5 minutes to dissolve any sugar that has hardened after adding the water and it coats the back of a spoon. Don't touch it!

Brush or drizzle the caramelized sugar mixture over the matzos and put them into the preheated oven for 3-4 minutes.

Remove the trays from the oven. The sugar mixture should be bubbly.

Sprinkle the the sea salt and chocolate chips over the molten sugar as evenly as you are able, and return the trays to the oven. Bake for about 1 minute longer.

Remove the trays from the oven and use a spatula or knife to spread the chocolate onto the matzos.

Sprinkle with chopped nuts of your choice, and put the trays in the refrigerator to cool completely. 

Once the bark is cold, break it into pieces. Store at room temperature in an airtight container. It is best to make the matzo toffee no more than 3 days in advance as after a couple of days the chocolate tends to bloom.