When you start craving sweets during Passover, here’s a recipe from Chef Melinda McNeil that should please any sweet tooth.


4-6 sheets matzah
6 oz (1 ½ sticks) unsalted butter
1 c packed brown sugar
½ tsp vanilla
pinch salt
¾ c chocolate chips
¾ c sliced almonds (optional)
flaky finishing salt


Preheat oven to 375. Line a rimmed baking sheet completely with foil, making sure the foil goes up over the edges. Cover with a sheet of parchment paper.

If using almonds or another nut, toast on the lined pan for approximately 8 minutes, until light brown.

Remove the nuts. Then line the pan with matzah, breaking as necessary to fill in any spaces. Matzah can overlap slightly.

Melt butter in a saucepan, then add brown sugar and cook over medium heat, stirring with a whisk.

Boil for 3 minutes, stirring constantly.

Remove from heat, add vanilla and salt, and pour over matzoh. Working quickly, spread the caramel with a spatula until the matzah is covered.

Put the pan in the oven and reduce heat to 350. Bake for 13-15 minutes; check that there are no burning spots toward the end of baking. If it is, remove pan, reduce heat to 325, then finish baking.

Remove from oven and immediately sprinkle with chocolate.

Let stand for 5 minutes, then spread with an offset spatula.

Sprinkle with nuts and finishing salt, if desired. Chill to cool completely, then break into pieces. Store in an airtight container.