I ate so much matzo when I lived on a kibbutz in Israel that I wasn’t sure I could ever eat it again—and to be honest, unless it’s loaded with butter and salt, who would want to eat this stuff in the first place. But in this recipe, the smooth, velvety texture of the halva combined with the saltiness of the cracker is the way to eat matzo going forward in life. Big statement, I know.
Preheat the oven to 300°F. Spray 3 baking sheets with olive oil spray.
Lay the matzo out in a single layer on the prepared baking sheets.
Put the butter, brown sugar, corn syrup, and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat, and stir. The caramel mixture will be thick and bubbly.
Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.
Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Then, while the chocolate is still warm, sprinkle with the halva. Let the matzo cool in the refrigerator for 1 hour or longer.
Break the cooled matzo into smaller pieces, and serve.
Make Ahead Tips
Store any extras in the refrigerator in an airtight container.
Photo: Jennifer May