CHOCOLATE TOFFEE MATZO CRACK

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Place matzo on the baking sheet. You may need to break some pieces to make them fit to cover the full sheet.
3. Add coconut sugar and butter into a saucepan, then turn on the stove to medium. Cook, stirring constantly with a whisk, until the mixture comes to a boil. It will take some time to come together. Just be patient and keep whisking! Once it’s boiling, give it another 2-3 minutes until thick and bubbly.
4. Pour the toffee over the matzos and spread into an even layer with a spatula.
5. Bake for 8 minutes until bubbly. Meanwhile get your toppings ready to go.
6. Once the 8 minutes is up, take the pan out of the oven and immediately scatter the chocolate chips over the toffee. Let them melt for about 3 minutes until soft and then use a spatula to spread the chocolate evenly over the matzos.
7. Sprinkle with sea salt, then add your toppings. I like to divide it into 4 sections and add a different topping in each one.
8. Place in the fridge for about 20 minutes or in the freezer for about 10 until set (don’t leave it in too long or it will be hard to cut).
9. Lift the parchment paper & matzo out of the sheet pan and transfer it to a cutting board. You can either cut it into nice squares with a sharp knife or break it up by hand.
10. Store in the fridge until you’re ready to serve. Enjoy!