This recipe is from Zelda's Sweet Shoppe in Skokie, Ill.

3 cups crushed matzo

2 cups nondairy whipped topping

1 cup light brown sugar

1 cup granulated sugar

1 cup honey

1 stick ( 1/2 cup) pareve margarine

1 teaspoon salt

1 tablespoon vanilla

2 bags (12 ounces each) bittersweet or semisweet chocolate chips

Chopped nuts, mini chocolate chips, grated coconut, frosting (optional)

Sprinkle matzo on the bottom of a 13-by-9-inch baking pan lined with greased wax paper.

Combine 1 cup of the whipped topping, sugars, honey, margarine and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low. Slowly pour remaining cup of the whipped topping into the sugar mixture, stirring constantly. Cook, without stirring, until mixture is medium brown and reaches 238 degrees on a candy thermometer, about 13 minutes. Remove from heat. Stir in the vanilla.

Carefully pour caramel sauce over matzo. Refrigerate until caramel holds its shape, about 12 hours. Cut into squares.

Melt chocolate in a double boiler over simmering water. Dip matzo squares with tongs into chocolate to cover. Transfer to a baking pan covered with wax paper. Sprinkle tops with nuts, chocolate chips or coconut; or frost, if desired. Transfer to parchment or wax paper to cool, about 20 minutes.

PER PIECE: 307 calories; 2 g protein; 53 g carbohydrates; 1 g fiber; 12 g fat (6 g saturated); 0 cholesterol; 87 mg sodium