Passover Chocolate Toffee Matzo

1. 1

   Preheat oven to 450 degrees.

2. 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. 3

   Melt butter and brown sugar on stove.

4. 4

   Boil until mixture coats a spoon, about 3-5 minutes.

5. 5

   Pour mixture over matzo and spread evenly with a knife.

6. 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. 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. 8

   Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.

9. 9

   Sprinkle with 1/2 of the chopped pecans.

10. 10

    Repeat with second pan.

11. 11

    Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.

12. 12

    Store in a tin or plastic bag in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.