Ginger Cashew Coconut Matzoh Crunch

Crispy, Caramel, Dark Chocolate Ginger Nut Magic

1 cup butter (two sticks)
1 cup brown sugar
5-8 sheets of Matzo Crackers (or saltines)
12 oz bag of semi-sweet chocolate chips 1/2 cup sliced crystallized ginger 1/2 cup chopped cashews 1/4 cup shredded unsweetened coconut
sprinkle of sea salt

Preheat oven to 350

Cover the bottom of a large baking tray with aluminum foil. Place your Matzoh on the tray so they cover every inch.

In a sauce pan melt the butter and sugar over a medium flame. Gently stir with a whisk for 5-8 minutes until it bubbles.

Pour the caramel mix over the Matzoh covered baking sheet and spread with a spatula so it covers all parts evenly. Place in oven for 10 minutes or until the caramel bubbles and starts to crack.

Remove from the oven and sprinkle the chocolate chips evenly over the Matzoh. Wait 3-5 minutes to let the chips melt. Spread out the melted chips evenly over the Matzoh.

Sprinkle the ginger, cashews and coconut over the tray and let cool in a cool place for an hour.

Break up and serve.