Matzo Bark

Ingredients

• 4 to 6 sheets of kosher for Passover matzoh
• 1 cup kosher for Passover margarine
• 1 cup brown sugar, firmly packed
• 12 ounces high quality dark or semi-sweet kosher for Passover chocolate
• 1 vanilla bean
• 1/2 teaspoon kosher salt

Directions

1. Move the oven rack to the middle and heat the oven to 350 degrees F. Tear off 2 pieces of aluminum foil, each about 20 inches long. Stack them, then fold the long edges together several times to create one sealed sheet; that joined edge is important because it helps keep the caramel from slipping underneath the liner. Use the foil to cover a 12- by 17-inch rimmed baking sheet.
2. Arrange the matzoh in the prepared pan in a tight single layer, fitting the pieces next to each other without letting them overlap. Break extra pieces as needed to patch any open spaces along the bottom of the pan, then put the pan aside.
3. Cut the chocolate into pieces roughly like regular chocolate chips, then set it aside. Split the vanilla bean lengthwise, scrape out the seeds, and keep them ready.
4. Melt the margarine in a medium saucepan over medium heat, stirring often with a spatula. When it is fully melted, stir in the brown sugar and vanilla. Continue cooking until the mixture turns uniformly deep brown and starts bubbling, about 5 minutes. Take the pan off the heat, pour the caramel over the matzoh, and use the spatula to spread it across the surface.
5. Bake the matzoh for 5-10 minutes, until the margarine mixture is bubbling and the crackers are just beginning to brown. Take the pan out of the oven and scatter the chocolate evenly over the top, letting the heat soften it for a few moments. Use the spatula to smooth the melted chocolate over the matzoh so every piece is covered. If using any chopped toppings, sprinkle them evenly across the chocolate. Refrigerate until the chocolate is firm, then sprinkle with salt, break into pieces, and serve.