INGREDIENTS

INSTRUCTIONS

Source: Milwaukee Sentinel Newspaper
Spray bottom of jellyroll pan or cookie sheet with sides (15 1/2" X 10 1/2"
X 1 1/8" or larger) generously with vegetable spray. Line pan with matzos,
breaking to fit.
In medium saucepan over medium-high heat, combine margarine, brown sugar
and pecans.  Bring to a boil, stirring with a wooden spoon.  Reduce heat to
medium and boil 2 minutes, stirring constantly.  Pour over matzos. Bake at
350    degrees F for 7-8 minutes.
Remove from oven and immediately sprinkle with chocolate chips.  Return to
oven and bake 2-3 minutes longer to melt chocolate.  Do not overbake; they
will burn easily at this point.
Remove from oven.  If desired, gently spread the softened chocolate with a
spatula, leaving a swirled pattern.  If you are adding the almonds,
sprinkle on top now.  Let cool 10 minutes, then cut into squares, being
careful not to burn yourself as the syrup is still very warm at this point.
(I use a kitchen shears or pizza cutter.) If the syrup is still hot, let
them cool a bit longer in the pan, but not more than about 20 minutes. You
want the syrup to stick to the bottom of the matzo, if possible. Remove to
waxed paper to finish cooling.  (If you don't, you won't be able to remove
them from the pan.)
Refrigerate to set.  They freeze well (and are also delicious right out of
the freezer....)
Note: I've tried them without nuts, but the consistency is totally
different, more like hard sweetened matzo, rather than toffee bars. I've
also made them with reduced fat Hershey chips (O-U Dairy) and reduced fat
margarine and they're fine.
Posted to JEWISH-FOOD digest V96 #83
Date: Sun, 24 Nov 1996 10:15:37 -0600 (CST)
From: "Natalie Frankel" <Natalie.Frankel@mixcom.com>

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