Passover Chocolate Toffee Matzo

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.

• Ready In: 50 mins
• Serves: 20
• Yields: 2 pounds

Ingredients

• 1⁄2 lb  matzos
• 1  cup butter
• 1  cup brown sugar, packed
• 12  ounces chocolate chips
• 1  cup pecans, chopped

Directions

1. Preheat oven to 450 degrees.
2. 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).
3. Melt butter and brown sugar on stove.
4. Boil until mixture coats a spoon, about 3-5 minutes.
5. Pour mixture over matzo and spread evenly with a knife.
6. 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).
7. 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.
8. Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
9. Sprinkle with 1/2 of the chopped pecans.
10. Repeat with second pan.
11. Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
12. Store in a tin or plastic bag in the refrigerator.