Chocolate Covered Toffee Matzo

Milk and White Chocolate Toffee Matzo

Ingredients:

1/2 cup butter (no substitute)

1 cup brown sugar

½ lb. matzah

3 cups butterscotch morsels (you can use milk chocolate, semisweet, or peanut butter morsels, and as much or less you would like it)

Chopped nuts (optional)

Preparation:
1. Line two cookie sheets with foil and spray them with oil. Arrange matzah, broken in half, on lined cookie sheets. (Some overlapping is fine.)

2. Melt butter and sugar over low heat; stirring constantly, making sure sugar is dissolved.

3. Pour over matzah parts and spread with spatula.

4. Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble.

5. Cover with chocolate chips and put back in the oven until the chips start to melt. (Hint, the morsels may not look melted, but take out and spread with spatula or knife to test. Bake a few more minutes if still solid.)

6. Spread the chocolate with a spatula to cover the matzo.

7. Option- sprinkle chopped nuts on top.

8. Freeze until hard; then break into pieces.

Note:
_ I prefer to use a jelly roll pan. This is very messy; it does have the tendency to be runny.
_You can spread the sugar/butter mixture as thin or as thick as wanted.

When I make some of these today I will post a picture.