Why can’t anyone agree on the spelling of the word matzoh? I’m sure there’s an official, rabbi-blessed version, but it’s either post this recipe or waste time surfing the web. Here’s a recipe I ripped out of Parents magazine in 2004. I’ve made it a couple times, with success, which means it’s foolproof!
Matzoh Toffee Bark
Heat oven to 375. Line a baking pan with foil, and top foil with baking parchment paper. Line bottom of pan evenly with unsalted plain matzoh boards (about 5), cutting extra pieces to fit. (Or breaking them. Have you ever tried to cut matzoh? And really, “board”? Could it sound more unappealing? Sorry — couldn’t resist.)
In a heavy-bottom saucepan, combine 3/4 cup unsalted butter and 3/4 cup firmly packed light-brown sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 minutes, stirring constantly.
Remove from heat and spread mixture over matzoh. Place tray in oven, and immediately reduce heat to 350. Bake 12 minutes.
Remove from oven, and sprinkle with 3/4 cup chocolate chips and 3/4 cup chopped toasted pecans. Place back in oven and bake 3 minutes longer. Let cool, then break into pieces.
(I would post a picture, but I’m just now on my way to the store to get ingredients.)