Recipe Instructions:
4 to 6 sheets of matzo (depending on how thick you like the chocolate layer)
1 1/2 sticks butter
3/4 cup sugar
14 ounces kosher for Passover semi-sweet chocolate
14 ounces kosher for Passover milk chocolate
Preheat the oven to 400° F and cover a large baking sheet with aluminum foil.
Layer the baking sheet with matzo. Put on as many whole matzo sheets as will fit, then fill in the gaps with smaller pieces.
Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil.
Pour the butter mixture evenly over the matzo, then put the baking sheet in the oven for three minutes so that the butter gets nice and hot.
Evenly distribute the chocolate pieces over the matzo pieces and smooth it down with a wooden spoon. Have a little faith: if the Red Sea can part, the chocolate can melt.
Freeze the matzo overnight, or until the chocolate is smooth and set, and then break it into pieces. Try not to eat it all at once.
