Samoa Cookie Matzo Crunch

A delectable twist on the classic matzo crunch recipe, these Samoa cookie-inspired treats feature layers of crunchy matzo, rich caramel, smooth chocolate, toasted coconut, and nutty pecans.

Ingredients:

• 4 sheets of matzo
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 cups semisweet chocolate chips
• 1 cup shredded coconut, toasted
• cup chopped toasted pecans
• teaspoon vanilla extract
• teaspoon salt

Instructions:

Preheat your oven to 350F 175C

Line a baking sheet with parchment paper

Arrange the matzo sheets on the baking sheet, breaking them if needed to fit the pan

In a medium saucepan over medium heat, melt the butter and brown sugar, stirring until the mixture comes to a boil

Let it boil for about 3 minutes, without stirring

Remove the saucepan from heat and stir in the vanilla extract and salt

Pour the caramel mixture over the matzo, spreading it evenly to cover

Bake in the preheated oven for 10-12 minutes, or until the caramel is bubbly and golden brown

Remove from the oven and immediately sprinkle the chocolate chips over the caramel-covered matzo

Let them sit for a few minutes to melt, then use a spatula to spread the melted chocolate evenly

Sprinkle the toasted coconut and chopped pecans over the melted chocolate layer

Allow the cookie matzo crunch to cool and set completely

You can speed up the process by placing it in the refrigerator

Once set, break the matzo crunch into pieces

Serve and enjoy!