Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.
Bake at 350 for 15 minutes. (
Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (
Mixture will still be bubbly.)
Let stand 1 minute at room temperature or until no longer bubbly.
Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften.
Spread morsels over brittle.
Sprinkle with almonds; let stand at room temperature 30 minutes.
Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.
Note: For testing purposes only, we used Manischewitz Unsalted Matzos.
