Prep 20 mins
Cook 30 mins
I found this recipe in a local newspaper, and it has become a family favorite. It's great for dessert or a sweet snack during Passover.
- 1⁄2 lb matzos
- 1 cup butter
- 1 cup brown sugar, packed
- 12 ounces chocolate chips
- 1 cup pecans, chopped
- Preheat oven to 450 degrees.
- Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
- Melt butter and brown sugar on stove.
- Boil until mixture coats a spoon, about 3-5 minutes.
- Pour mixture over matzo and spread evenly with a knife.
- One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
- As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
- Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
- Sprinkle with 1/2 of the chopped pecans.
- Repeat with second pan.
- Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
- Store in a tin or plastic bag in the refrigerator.
This is a family favorite in our house at Passover.