Marbled double chocolate matzo bark

Preheat the oven to 180°C. Cover a large 50 x 35cm baking tray with foil, then cover the foil with a sheet of baking paper.

Lay the matzos evenly on the lined baking tray. Set aside.

Place the butter and brown sugar in a heavy-based saucepan and cook over medium heat, stirring constantly with a wooden spoon. Bring the mixture to a boil and keep stirring until it begins to thicken. Carefully pour the mixture over the matzos, spreading it out in an even layer.

Bake in the preheated oven until the caramel topping is golden brown and bubbling, about 15 minutes.

Remove from the oven and immediately sprinkle the dark chocolate on top. Wait for a few minutes until the chocolate softens, then spread the chocolate in an even layer using a metal spatula. Sprinkle with kosher salt.

Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Pour the chocolate into a small piping bag. Starting at one corner of the baking tray, pipe a zigzag pattern to the opposite corner of the tray.

Rotate the tray and pipe another zigzag pattern from one corner to the opposite corner. Using a wooden skewer, drag it through the wet dark and white chocolate to create a marble effect. Refrigerate until set. Cut into large shards and serve.