Matzo Candy

1. Preheat oven to 350 degrees F.

2. Line a 15” x 10” jelly roll pan with foil. Lightly grease the foil. (Note: the idea is to make clean up a snap. If I line the pan correctly, then after removing the candy I can just fold up the foil and put the pan away. Easy as 1, 2, 3. Also, the grease will help ensure that the caramel sauce does not stick to the foil.)

3. Line the pan with 1 layer of matzo crackers, breaking the crackers to fill in empty spots. (Normally, it takes 4-5 matzo crackers, but more or less may be needed depending on the jelly pan size used.) Salted matzo crackers may be used, but keep in mind that the butter is salted, too. It makes the candy saltier than I prefer.

4. Slightly boil together the brown sugar and butter, just to the point where the sugar has melted into the butter (it should slightly foam).

5. Pour the caramel sauce (i.e. the butter and brown sugar) evenly over the matzo crackers. Smooth out empty spots, if needed.

6. Bake at 350 degrees F for 8 minutes.

7. While the matzo crackers with the caramel sauce are baking, mix the Heath/Skor candy, chocolate chips, almonds and optional marshmallows in a bowl. (Avoid slicing/chopping the almonds too much. The dust that is created will prevent all of the toppings from sticking to the caramel sauce.)

8. Immediately after removing the baked matzo crackers/caramel sauce from the oven, sprinkle with the candy mixture.

9. When cool, break or cut into pieces.

Note: if you are going to use Heath/Skor candy with chocolate, reduce the milk chocolate according to taste, if necessary. If not, enjoy the extra chocolate bliss.

Also, feel free to play around with the candy-nut combination. Maybe you prefer pecans or walnuts; maybe try white chocolate instead. Whatever you do, just have fun with it!