Passover Chocolate Toffee Matzo

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

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.

matzos, butter, brown sugar, chocolate chips, pecans

Taken from www.food.com/recipe/passover-chocolate-toffee-matzo-217838 (may not work)