Sea salt (optional)
Slivered almonds, toasted (optional)
Heat the oven to 375 F. Line a rimmed baking sheet with foil.
Arrange the matzo in a single layer over the baking sheet. Set aside.
In a small saucepan over medium heat, combine the margarine and brown sugar. Stirring constantly, melt just until incorporated. Remove from the heat and stir in the vanilla.
Pour the mixture over the matzo, then bake for 10 to 15 minutes, or until deep golden brown and bubbling all over.
Remove the baking sheet from the oven and immediately sprinkle with the chocolate chips. Wait 2 minutes for the chocolate to melt. Using a spatula, spread the chocolate in an even layer. Sprinkle with salt and almonds, if using.
Transfer the baking sheet to the freezer until set. Break into pieces, then store in an airtight container.
TORTILLAS WITH TOMATO-MINT SALSA AND GUACAMOLE
Start to finish: 1 hour
For the tortillas:
1 cup matzo cake meal
1/2 teaspoon salt
1 tablespoon olive oil
2 cups water
For the filling:
2 tablespoons olive oil
1 medium yellow onion, finely diced
1 pound lean ground beef
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
For the tomato-mint salsa:
2 cups grape tomatoes, halved
1 tablespoon chopped fresh mint
1 jalapeno pepper, seeded and minced
1/4 small red onion, finely chopped
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the guacamole:
1 ripe avocado
Juice of 1 lime
1/2 small red onion, finely diced
1/2 tablespoon olive oil
1/2 tablespoon white wine or cider vinegar
Garlic powder, to taste
Salt, to taste
1/2 cup prepared coleslaw, to serve
To prepare the tortillas, in a small bowl, whisk together the matzo meal, salt, egg, olive oil and water. Set aside to rest for 5 minutes.
Coat a nonstick skillet with cooking spray, then heat over medium. Scoop 1/2 cup of the batter and drop it into the pan. Cook for 5 minutes, then flip and cook for another 5 minutes. Remove the tortilla from the pan and set aside. Repeat with remaining batter.