Matzo Toffee With Almonds

Ingredients

• 1 cup brown sugar packed
• 5 sheets matzo whole wheat (broken into large and small pieces to fit the pan)
• 1 teaspoon sea salt 
• 12 ounce semi chocolate chips (2 cups)
• 0.3 cup slivered almonds toasted
• 0.8 cup butter unsalted cut into small pieces ()

Equipment

• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• spatula

Directions

1. Preheat oven to 275°F.
2. Line a baking sheet with parchment paper.
3. Place matzos in an even layer on a 13 x17-inch jelly roll pan. You may need to break some matzos to fit the pan, and you should have extra matzo left over.
4. Melt butter in a saucepan over medium-low heat.
5. Add brown sugar and immediately reduce the temperature to low. Cook, stirring, until sugar has completely dissolved and beings to bubble.
6. Drizzle toffee over matzo and spread evenly to cover using a spatula.
7. Transfer toffee-covered matzo to oven and bake until the toffee gets shiny for 15 minutes.
8. Remove from oven and sprinkle with chocolate chips.
9. Let stand for 5 minutes, and spread melted chocolate over matzo to cover.
10. Sprinkle with the toasted almonds and sea salt.
11. Transfer matzo to the refrigerator and chill for at least 2 hours.
12. Break chilled matzo toffee into pieces. Matzo toffee will keep in an airtight container for up to 4 days at room temperature, but it tastes much better, and keep longer (though it’s not likely to last long) in the refrigerator.