Bev's Recipe Collection

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

• 3-4 salted matzo squares (I used 3 1/2)
• 2 Tbs coconut oil
• 1/4 cup honey
• 1/2 tsp vanilla
• 1/2 cup semi-sweet mini chocolate chips, divided
• 1/4 cup roasted peanuts

Directions:

1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
7. Place in the freezer or refrigerator until the chocolate is hardened.
8. Break in pieces and store in the refrigerator.

From Blog of Joy