Salted Matzah Peppermint Bark 
**This recipe has been modified to serve 12 people (standard dinner party size)

Ingredients
3 – 4 Sheets unsalted non-egg Matzah
1 Cup packed dark brown sugar
Coarse Sea Salt
1 Cup unsalted butter
1 Package semi-sweet chocolate chips (about 2 cups)
1 Cup candy cane crushed

 

Directions

• Preheat oven to 250F and prep baking tray       
• Line a baking tray with parchment paper and place Matzah in an even layer on baking tray, set aside
• Melt butter in a saucepan, stir in brown Sugar and immediately reduce heat to low
• Continue stirring, until all Sugar has dissolved
• Drizzle Toffee over Matzah and spread evenly with a spatula
• Transfer Toffee covered Matzah to the oven and bake for 10 – 20 minutes, until Toffee has turned to a rich shiny sheen colour
• Remove from oven and sprinkle with Chocolate Chips, wait 5 – 8 mins until chocolate chips appear to be melting
• Take a spatula and spread the hot Chocolate Chips over the Toffee and Matzah
• Sprinkle with Coarse Sea Salt and crushed Candy Cane
• Transfer to refrigerator and let sit for 2 hours
• Break the Matzah into chunky pieces and serve