Passover Chocolate Toffee Matzo

Step 1: Preheat oven to 450 degrees.

Step 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).

Step 3: Melt butter and brown sugar on stove. Boil until mixture coats a spoon, about 3-5 minutes.

Step 4: Pour mixture over matzo and spread evenly with a knife.

Step 5: 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).

Step 6: 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.

Step 7: Remove from oven, then immediately: use a table knife to gently spread the chocolate to cover the matzo as completely as possible. Sprinkle with 1/2 of the chopped pecans.

Step 8: Repeat with second pan.

Step 9: Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.

Step 10: Store in a tin or plastic bag in the refrigerator.