Week 4:

This recipe got its name from its addicting properties, so please don’t yell about the political “incorrectness” of the title. You may just call it chocolate caramel candy if you wish! There are numerous variations on this theme—this one is mine. It’s especially popular this time of year when the stores are full of matzoh for the Jewish holiday, but you can make it with saltines if you cannot get matzoh. Just be sure to store it in an airtight container (or two, if you want to hide one) but I predict that it won’t last long!

*Tip: If you want to add some extra sparkle, add toasted nuts or sesame seeds or coconut flakes to the melted chocolate. Colored sugar and other candy decorations are also welcome. If the chocolate is not setting up at room temperature (and you are making this in the summer), place the pan in the refrigerator for about 10 minutes so it sets.
E-MAIL GAIL