MATZO TOFFEE CRUNCH

5 standard matzos, each 6 inches square
1 cup (2 sticks) unsalted butter
1 cup brown sugar
Pinch salt
2 cups chocolate chips
2 cups chopped pecans, lightly toasted

Preheat the oven to 400 degrees F. Line an 11-by-17-inch jellyroll pan with foil, then grease the foil with butter.

Arrange the matzos in a single layer covering the entire bottom of the pan. You will need to break some of the matzos to make them fit. Break them into as few pieces as possible.

Place the butter, brown sugar and salt together in a small, heavy saucepan over medium heat and cook, stirring often, until the butter melts completely. Increase heat to high and bring the mixture to a boil. Boil undisturbed (do not stir) for 3 minutes. Immediately pour the hot sugar mixture over the matzos, spreading it with a spatula or table knife if needed to cover the matzos completely.

Place jellyroll pan in the oven and bake for 5 minutes, until the whole surface of the pan is bubbly.

Remove pan from the oven and immediately sprinkle with chocolate chips. Let stand for about 5 minutes to allow the chips to melt.

Use a small knife or spatula to spread the melted chips into an even coating of chocolate. Sprinkle pecans over the top, pressing them gently to help them adhere.

Allow the toffee crunch to cool to room temperature, then refrigerate until the entire pan is well chilled. Break into chunks. The toffee crunch can be stored in an airtight container at room temperature for up to five days or frozen for up to one month.

Yields about 40 pieces
Source: Horizon Organic