OK, I admit it, there is absolutely nothing local about this treat.  But I realized that I promised the recipe, so here it is… This version is adapted from one by Zoe Francois.  I made 1 1/2 times her recipe for caramel and doubled the number of trays.  I also decided to make one tray a peanut butter/chocolate mix – I still used the same amount of chips per tray.

We first made a version of this with my sister-in-law Ginny, and the girls loved it! It is so sweet and rich I have refused to make them, but this year I decided to treat everyone with these for our seder dessert.

Matzoh Bark – Chocolate Peppermint and Peanut Butter Banana

5 – 6 matzohs

3 sticks of butter or margarine

1 1/2 cups light brown sugar, packed.

2 cups chips (I used a combination of white, dark and milk chocolate for one tray and peanut butter and semi-sweet for the other)

Crushed peppermints

Crushed banana chips

Directions

Preheat the oven to 350F.

Line 2 rimmed  baking sheets with foil, spray with cooking spray.  Lay out the matzohs to cover the trays in a single layer.

Melt the butter and brown sugar in a sauce pot over medium high heat, whisking continually until it starts to thicken.

Pour the caramel over the matzoh, spread it out with a spatula and bake for 12-15 minutes.

Meanwhile, crush the peppermint candies (or get your daughter to do it:)).

Remove the tray from the oven and sprinkle with chips.  Let sit for 5 minutes.

Spread the melted chips in an even layer over all the matzohs.  Sprinkle with the topping.

Place in the refrigerator to set the chocolate.

Peel from the foil and break into pieces.

Store in an airtight container for up to a week.  Enjoy!

Makes 2 trays.