Caramel Matzah Crunch
4 - 6 matzahs
1 c. butter
1 c. packed brown sugar
1 c. semi sweet chocolate chips

1. Heat oven to 375° F.
2. Line an 11" x 15" jelly roll pan with parchment paper
3. Cover pan with matzohs, breaking to cover bottom of pan evenly
4. Combine butter and brown sugar, bring to a boil and simmer 3 minutes, stirring constantly
5. Pour butter mixture over matzohs
6. Bake about 12 minutes, watching that it does not burn
7. If it looks like burning, lower temp to 325° F.
8. Remove from oven, sprinkle with chopped chocolate or mini chocolate chips
9. Let stand 5 minutes, no more
10. Using a spatula, spread melted chocolate around
11. Can chill in refrigerator and then break up, or cut into squares while warm and the chill

Matzah Brittle
12 T. butter
1 c. brown sugar
1 1/2 c. coarsely chopped nuts
4 - 6 matzahs

1. Heat oven to 350° F.
2. Generously butter an 11" x 15" jelly roll pan
3. Cover with layer of matzah, breaking matzahs to fill pan
4. Bring to a boil butter, sugar and nuts
5. Simmer 4 - 5 minutes
6. Pour butter-sugar-nut mixture over matzahs
7. Bake 12 minutes

Sesame Teasers
1/2 c. sugar
1/2 t. ground cinnamon
6 T. butter, divided
1/2 toasted sesame seeds
1/3 c. honey or maple syrup
1/2 c. toasted chopped almond slivers
4 dry matzahs

1. Heat oven to 350° F.
2. Mix together cinnamon and sugar
3. Cover broiler pan with foil
4. Spread matzahs on one side with 2 T. butter
5. Sprinkle matzahs with cinnamon sugar mixture
6. Place matzahs face down on the broiler pan
7. Melt remaining 4 T. butter
8. Mix together remaining sugar, syrup or honey and nuts
9. Spread over the top of the matzahs
10. Bake for 1 - 3 minutes