Chocolate-Toffee Matza

Most Passover desserts are a compromise.  This is one to which you will look forward every year.   Set your oven to 375F:  Start with a cookie sheet with sides (I use disposable foil) and line it first with parchment paper and then with matzah:


You'll need two sticks of butter or margarine.  As I am serving this with a meat meal, I am using half of one of those wonderful, one pound blocks of Mother's Passover Margarine:


Melt it over low heat and then add a cup of light brown sugar.  Actually, the recipe calls for a cup but I add about a cup and a quarter:


Bring the mixture to a light boil and stir it for three minutes:


Now pour the mixture over the matzah:


And into the oven.  Turn the oven down to 350F and set a time for 15 minutes.  Keep an eye on it, making sure it doesn't burn:


Now, sprinkle the top with a 12 oz bag of chocolate chips.  Actually, I use a few dozen chips less than a full bag:  


Back into the oven for about a minute until the chips are melted.  Then spread them over the matzah.  I find that the back of a spoon works best:


Let it cool, break apart and enjoy:  


Happy Pesach!