with credit to Martha Stewart for the original recipe
and by special request of our Pesach guests
2 cups coarsely crumbled matzos
1 ½ cups sliced almonds
½ cup unsalted butter or if you would like this parve—margarine
½ cup packed light brown sugar
2 cups semi sweet chocolate chips (I always use the parve ones)
1. Pre-heat oven to 325 degrees. Line a large rimmed cookie sheet with parchment. In a bowl toss matzah pieces with almonds.
2. In a saucepan, bring butter, brown sugar and 2 tablespoons of water to a boil over medium heat stirring constantly. Working quickly drizzle this over matzah mixture and toss well.
3. Using a heat proof spatula spread the mixture onto prepared sheet. Bake until golden brown about 30 minutes. Remove from oven and sprinkle with chocolate chips. Let chocolate melt 5 minutes and then spread over matzah toffee. Refrigerate until chocolate has set. Break into pieces and serve.
4. To store, refrigerate in an airtight container.
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