Passover Chocolate Toffee Matzo - cooking recipe

Ingredients

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

Preparation

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.