Salted S'mores Matzah

It's been exactly one year, to the day, since my last post, and it's been quite a year. The absence was due to my sudden full-time role as caretaker for my mom, who ultimately lost her yearlong struggle with brain cancer.
So, here i am, trying to put the pieces back together during this strangest of quarantine times. And a big part of that effort is getting back to creating and baking.
Which brings me to this recipe—a riff on the classic chocolate toffee matzah seen at many a Passover seder. But you don't need to be Jewish, or have matzah, to enjoy this treat...most any cracker will do...like saltines, stoned wheat, or water crackers.
Any chocolate will work (Milk, Dark, White), but darker chocolate balances nicely with the super sweet toffee.
If you've made some other version of this recipe, most likely it called for half the amount of butter and brown sugar. I upped the quantities because i realized i prefer the toffee to seep under the matzah, coating the bottom as well as the top. That way, when you go to take a bite, toffee is the first thing your tongue hits.
If you want regular chocolate toffee matzah, you can bake for 12-14 minutes in step 5, and skip steps 6 & 7. Lastly, make sure to line the pan as described below, which will ensure easy removal post-bake.

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Yield: about 5 dozen pieces

​Ingredients:
6 matzahs
2 cup (4 sticks) unsalted butter 
2 cups firmly packed brown sugar
1/4 tsp fine sea salt
2-3 cups mini marshmallows, depending on your love of marshmallows 
1 cup chocolate chips or chopped chocolate
Coarse sea salt for sprinkling

You will also need:
baking pan with sides (half sheet pan 13" x 18')
aluminum foil
Parchment paper or silicone baking mat
small silicone spatula
sharp knife
​
Method:

1. Preheat the oven to 350°F. Line baking pan completely with foil, bottom and sides. Line the bottom of foiled baking sheet with a parchment sling, long enough so you have 2' edges sticking out on either side. . This is very important because it'll help you remove it after baking.
2. Cover the bottom of the pan evenly with matzah, breaking extra pieces to fill any gaps.
3. In a medium saucepan, combine the butter, brown sugar and fine sea salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 3-4 minutes). Continue to boil for 3 minutes, stirring constantly.
4. Remove from the heat and carefully pour over the matzah, covering completely.
5. Place the baking sheet in oven and bake for 10 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, lower the heat to 325°). 
6. Remove from oven and immediately sprinkle with mini marshmallows. Move rack to upper part of oven, and switch oven to broiler setting.
7. Put pan back in oven, watching VERY carefully for marshmallows to brown. it takes 1-3 minutes, and quickly turns to burnt, so don't take any phone calls or go pour yourself a glass of wine. :-) once marshmallows start to brown, remove pan from oven.
8. Immediately sprinkle chocolate between marshmallows. Let stand for 5 minutes, then, with a small spatula or butter knife, spread the chocolate so it melts and becomes smooth. sprinkle with coarse sea salt.
9. Let it cool for 10-20 minutes, and then chill, still in the pan, in the fridge until set. 
10. Once chilled, remove from pan using the parchment sling and set on a cutting board. Cut into squares or break into random shapes.
11. Store airtight in fridge for up to 2 weeks, if they last that long!​