Bittersweet Chocolate Chips With Dulce De Leche Matzos Crunch
2 Pcs (16 x 17 inches) Matzos (I used Yehuda Matzos) or water crackers
1 Tbsp Unsalted Butter, melted
100 g Bittersweet Chocolate Chips
10 to 12 Tbsp Homemade Dulce de Leche, warmed
Baking Sheet, lined with parchment paper
Preheat oven to 375˚F.
Place the matzos on a baking sheet and brush the top with melted butter. Bake in the oven for about 7 to 8 minutes, or until the matzos is slightly darker at the edges and toasted.
Remove the matzos from the oven and scattered with chocolate chips. Return to the oven and bake for another 2 minutes, or until the chocolate has melted. Spread the melted chocolate chips over the matzos surface with an offset spatula, or with the back of a spoon. Transfer the matzos on a rack and leave it to cool and then refrigerate it until the chocolate is set.
Spread a layer Dulce de Leche on top of the chocolate. Sprinkle with toasted slivered almonds, and chilled for about 1 hour. Cut the matzos into desired size.