1

Preheat oven to 350 and line a baking sheet with tinfoil or parchment paper (tinfoil will allow you to cover the edges of the baking sheet to ensure no mess).

2

Place matzah on the baking sheet to make fit – it’s okay to cut pieces together to cover the pan.

3

In a saucepan, combine butter and coconut sugar and bring to a boil – stirring constantly. Once boiled, continue to stir for an additional 3 minutes until foamy and thick.

4

Pour over the matzah and spread using a spatula – bake for 8 minutes until bubbling.

5

Remove from the pan and scatter the chocolate chips all over the matzo and cover with tin foil for 5 minutes.

6

Uncover and use a spatula to spread the chocolate evenly – refrigerate until the chocolate is firm – usually 40 minutes.

7

Using a sharp knife cut into squares, or use your hands to crack the matzah into pieces.

8

Enjoy!

9

Substitutions: If you don’t have a dairy intolerance, feel free to use milk or semi-sweet chocolate. You can substitute vegan butter for real butter. If you don’t like matzah, feel free to use your favourite cracker of choice.