Matzo Toffee With Candied Ginger

• 4 to 6 sheets matzo, preferably salted
• 1 cup (2 sticks) unsalted butter
• 200 grams light brown sugar (1 cup packed)
• 2 teaspoons ginger juice, optional (see note)
• Large pinch fine sea salt
• 6 ounces chopped bittersweet chocolate (1 cup)
• 3 ounces chopped candied ginger (3/4 cup)

1. Heat oven to 350 degrees.
2. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan.
3. Cover the bottom of the pan with parchment.
4. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
5. In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth.
6. Stir in ginger juice and salt.
7. Quickly pour mixture over matzos.
8. Transfer pan to oven and bake 15 minutes until bubbly.
9. Remove pan from oven.
10. Sprinkle chocolate evenly over caramel.
11. Let stand 5 minutes until chocolate is softened.
12. Use an offset spatula to spread chocolate smoothly over surface of toffee.
13. Immediately sprinkle with candied ginger.
14. Place pan in refrigerator and chill toffee for 1 hour.
15. Break into large pieces.

matzo, butter, light brown sugar, ginger juice, salt, bittersweet chocolate, candied ginger

Taken from cooking.nytimes.com/recipes/1016217 (may not work)