I made the Matzoh Crunch again this evening, using Ghirardelli 60% chocolate chips and sprinkling fleur de sel on top as well as toasted sliced almonds. Just superb. I also used lightly salted matzohs and salted butter, too. I love the salty-sweet combo. The dark chocolate is really great on this. I can't imagine using anything else! :)
Here's the recipe one more time:
Caramel Matzoh Crunch
4 to 6 unsalted matzohs (i used lightly salted)
1 cup (2 sticks) unsalted butter, cut into chunks (I used salted)
1 cup firmly-packed light brown sugar
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped chocolate
Fleur de sel (optional...but it makes it all the better!)
Line a 11" x 17" baking sheet (with sides) completely with nonstick foil. Or...cover with regular foil and then top with a sheet of parchment paper. Heat the oven to 375 degrees.
Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a 3- to 4-quart heavy duty saucepan, cook butter and brown sugar 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 and pour over matzoh, spreading with rubber spatula
Place pan in oven; reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up. Make sure it's not burning every few minutes. If so, remove from oven and reduce the heat to 325 degrees, then replace the pan. Remove from oven and immediately cover with chocolate. Let stand 5 minutes, then spread with an offset spatula. Sprinkle with fleur de sel and then sprinkle toasted almonds over the top, crunching them up in your hand as you sprinkle.
Let cool about 15 minutes, then break or cut into pieces. Cool completely, then store in an airtight container until ready to serve.