Salted Matzo Crack

The ultimate Passover dessert--and so easy to make! True story: I taught @evan's high school students how to make this last year, and they renamed it Matzo Crunk.
  1. Combine 2 sticks unsalted butter, 1 cup brown sugar, and 1 tsp vanilla extract in a medium pot over medium heat, stirring constantly until it boils.
  2. Let it boil for 3 minutes, stirring the entire time. It will begin to thicken at this point. Turn the heat off, but leave the caramel on the stove.
  3. Melt the chocolate chips in a double boiler or in the microwave.
  4. Line a baking sheet or a couple of large plates with wax or parchment paper. Arrange the matzo pieces on top of the paper, very close together (it's fine for them to touch--just make sure they are not stacked on top of each other).
  5. Dip a teaspoon (one you would use to stir tea--not a measuring spoon) in the chocolate and move it back and forth over the matzo pieces to scatter the chocolate. Continue dipping the spoon into the chocolate and scattering it over the matzo, until each piece is nicely drizzled with chocolate.
  6. Now repeat the same process with the caramel. This will get messy--just accept that you will be wiping chocolate and caramel up later. I promise it will be worth it.
  7. Once all the matzo has been nicely scattered with chocolate and caramel, sprinkle generously with coarse salt (Maldon, sea salt, kosher salt, and pink salt all work well). It should look like a Jackson Pollock painting.
    Specifically this one
  8. Let the matzo crack harden in the fridge for 20-30 minutes (or 10-15 in the freezer), then let come to room temperature for a few minutes before serving.
  9. Break into pieces and serve.
  10. Store any uneaten matzo crack in an airtight container for up to a week.
    There won't be any.