Ingredients

• 4-6 whole matzos
• 2 sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup chopped bittersweet chocolate
• 1/2-3/4 cup toasted slivered almonds
• 1/3 cup dried cranberries or raisins
• 1/2 cup chopped white chocolate

Preheat oven to 350 degrees. Line a cookie sheet (with sides) with foil paper. Cover the foil with a sheet of parchment paper.

Place the matzo in a single layer in the pan, filling all gaps with broken pieces.

Heat butter and brown sugar in a deep pan and boil, 2-4 minutes, stirring to combine. Pour warm mixture over matzos in pan and place in oven to bake for 15 minutes.

Carefully transfer pan from oven to cooling rack. Immediately sprinkle evenly with bittersweet chocolate and wait five minutes. Using an offset spatula, spread chocolate over matzo to evenly cover. Sprinkle almonds and cranberries or raisins over chocolate, gently pressing to adhere. Place pan in refrigerator to cool completely.

Melt white chocolate and place in a small plastic bag. Snip a tiny corner of the bag and drizzle white chocolate decoratively over almonds and cranberries. Place in refrigerator to harden.

Break candy into large chunks and serve. The bark can be stored in an airtight container in the refrigerator for 3-5 days.