| 5 sheets | matzah to fit pan |
| ¾ cups | (= 1 ½ sticks) butter |
| 1 cup | brown sugar |
| 2 cups | (=12 ounces) semisweet chocolate chips |
| ⅓ cups | toasted, slivered almonds |
| 1 teaspoon | flaky sea salt |
Preheat oven to 275 degrees and line a 15 x 10 inch jellyroll pan, or other shallow pan with sides, with matzah sheets. Fit them to cover the bottom evenly, without overlapping; you may need to break them to do so.
In a saucepan over medium-low heat, melt the butter. Add the brown sugar and immediately reduce the temperature to low. Cook, stirring, until sugar has completely dissolved and begins to bubble. Pour the sugar mixture over the matzah and spread evenly. Bake in the oven until toffee gets shiny for 15 minutes. Remove from oven.
Sprinkle the chocolate chips on top of the matzah. Let stand for 5 minutes and spread melted chocolate over matzo to cover. Can sprinkle with toasted silivered almonds and flaky sea salt, if desired (or can omit). Transfer to the refrigerator and chill for at least 2 hours. Break into pieces.
And store in an airtight container, best in refrigerator.
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