4 to 6 sheets of matzo (plain, not egg or anything fancy)

1 cup unsalted butter (sliced) - margarine will also work if you keep truly kosher

1 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/2 - 1 bag milk chocolate chips

Special equipment: baking sheet with a lip, aluminum foil and/or parchment paper

Special note: For this recipe, you will be boiling sugar which is unbelievably hot, sticky, and messy. It is worth it, but you've been warned in terms of clean up and risk of burning yourself! Be careful!

Preheat oven to 375.

Line the baking sheet with foil or parchment paper, making sure to cover up and over the sides.

Lay the sheets of matzo in a single layer over the baking sheet, breaking it as necessary to fill in all gaps. Most baking sheets will hold two full squares plus one to two squares broken in half or quarters.

In a saucepan, heat the butter and brown sugar together on the stovetop over medium to medium high heat, stirring frequently until boiling.

Boil for 3 minutes, stirring constantly. The mixture will bubble up and change color but keep stirring so that it all incorporates. A whisk is good for this.

Remove from heat and add the vanilla and salt, stirring to mix. Working quickly, pour the molten lava hot (be careful!) mixture over the matzo, smoothing with a heatproof rubber spatula to cover. There should be no white spaces.

Put the sheet into the oven and immediately reduce the oven temperature to 350. Cook for 15 minutes, watching to make sure it doesn't burn. It will bubble and brown, but if it starts to burn, lower temp to 325.

Remove from oven, and sprinkle chocolate chips over the surface. Let it sit for 5 minutes, then use an offset spatula to smear chocolate all over the top. Resist the temptation to smooth it over before the five minutes has elapsed- it won't work as well.

Let harden, preferably in the fridge, and then break into pieces.

Bring as a gift, share with your guests, eat it all yourself- no matter how you enjoy it, it's delicious!