One of my favorite sweets are Twix. It is a chocolate and caramel covered shortbread. I guess you could say that this recipe is a fancier version of Twix. This recipe is not my own, though I did tweak it a bit. I got this recipe from David Lebovitz, an American pastry chef living in France. I love his recipes! If you are hungry for more recipes like this, then you should check out his site www.davidlebovitz.com or directly to his recipe here.
YOU WILL NEED:
4 to 6 sheets matzohs (I used Manischewitz Matzo-Style Squares Gluten Free)
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 1/2 cups (240g) semisweet chocolate chips
1 cup (80g) toasted sliced almonds (optional)
1. Line a baking sheet ( approximately 11 x 17 inch) with foil. Make sure that the foil covers the edges of your baking sheet. Preheat your oven to 375ºF
2. Line your baking sheet with the gluten free matzo, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly.
Remove from heat, add the salt and vanilla, and pour over matzo.
Working quickly, spread the caramel with a heat proof spatula.
4. Put the pan in the oven and reduce the heat to 350ºF. Bake for 15 minutes. It is normal for the caramel to bubble up but if you notice any area that starts burning, remove from the oven. Lower the heat to 325ºF, then replace the pan.
5. Remove from oven and immediately cover with chocolate chips (I used mini chocolate chips). Let stand 5 minutes, then spread with an offset spatula.