Matzoh Cracker Fudge

This Passover dessert recipe has pretty much everything going for it: it's easy, delicious, good-looking, easily portable, made with regular pantry ingredients, and has infinite variations to suit your particular tastes.

After spreading out the chocolate, you can top your fudge with all kinds of things like toasted almonds, shredded coconut, cinnamon sprinkles, mini M&M's or sea salt. You can even swap some of the chocolate chips for peanut butter or white chocolate chips. (It is still plenty delicious, even without any toppings.)

Once it's been chilled and broken into pieces, it can easily be carried as a gift for a family hosting a Seder or to work or school for a snack. And if it's not Passover, you can swap the matzoh for saltine crackers.

Please let us know if you have any favorite variations!

Matzoh Cracker Fudge
2 sticks butter or parve margarine
1 cup brown sugar
12 oz semi-sweet or dark chocolate chips
Any desired toppings (see some suggestions above)

Preheat oven to 400 degrees. Put aluminum foil on a cookie sheet or jelly roll pan. Lay matzoh across cookie sheet in a single layer, leaving as few gaps as possible. In a small pot on the stove, simmer butter or parve margarine and brown sugar for about five minutes. Spoon evenly on top of matzoh. Bake for seven minutes. Remove from oven. Sprinkle chocolate chips on top. Wait 5 minutes. Spread out the chocolate with a butter knife. Evenly sprinkle desired toppings over chocolate. Chill in refrigerator. Break into pieces and serve.