Source: My friend, A.S. - originally, Marcy Goldman
Serves 6 to 8
- 4-6 unsalted matzos (preferably regular, but you can use egg)
- 2 sticks unsalted butter or Passover margarine
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped semisweet chocolate or chocolate chips
- Toasted slivered almonds, for garnish (optional)
- Preheat oven to 350 degrees. Stack 2 rimmed baking sheets together (this will insulate the buttercrunch so it won't burn in the oven). Line the top sheet with aluminum foil, then with a sheet of parchment paper.
- Arrange the matzos as evenly as possible in a single layer on the baking sheet, cutting the squares into pieces as needed to fill any gaps. Set aside.
- In a medium heavy saucepan, heat the butter or margarine and brown sugar, whisking to combine, and bring to a medium boil for 2 to 4 minutes. Remove from the heat and pour over the matzos. Pour as evenly as possible, but if you miss any spots, use a spatula to spread the butter-sugar mixture to cover all the matzos.
- Bake for about 15 minutes. Remove from the oven and sprinkle the chocolate over the top. Let stand for 5 minutes, then smear the top with a metal spatula to spread the chocolate evenly.
- Sprinkle on the slivered almonds, if using.
- Slide the entire baking sheet into the freezer and freeze until firm, 1 hour or less. Break the buttercrunch into pieces, squares or odd shapes, and serve.