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Chocolate-Covered Matzo Caramel Squares

Makes 26 pieces

• 3 cups crushed matzo
• 2 cups non-dairy whipped topping
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 cup honey
• 1 stick (1/2 cup) pareve margarine
• 1 teaspoon salt
• 1 tablespoon vanilla
• 2 bags (12 ounces each) bittersweet or semisweet chocolate chips
• Chopped nuts, mini chocolate chips, grated coconut, frosting, optional

Sprinkle matzo on the bottom of a 13-by-9-inch baking pan lined with greased wax paper; set aside.

Combine 1 cup of the whipped topping, the brown and white sugars, honey, margarine and salt in a medium saucepan over medium-high heat. Heat to a boil; reduce heat to medium-low. Slowly pour remaining cup of the whipped topping into the sugar mixture, stirring constantly. Cook, without stirring, until mixture is medium brown and reaches 238 degrees on a candy thermometer, about 13 minutes.

Remove from heat; stir in the vanilla.

Carefully pour caramel sauce over matzo; refrigerate until caramel holds its shape, about 12 hours. Cut into squares.

Melt chocolate in a double boiler over simmering water. Dip matzo squares with tongs into chocolate to cover. Transfer to a baking pan covered with wax paper. Sprinkle tops with nuts, chocolate chips or coconut; or frost, if desired. Transfer to parchment or wax paper to cool, about 20 minutes.

Per piece: 307 calories (32 percent from fat), 12 g fat (6 g saturated), 0 mg cholesterol, 53 g carbohydrates, 2 g protein, 87 mg sodium, 1 g fiber.

(From Zelda's Sweet Shoppe in Skokie, Ill.)

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