• 2-4 sheets unsalted matzo
• 3 sticks unsalted butter
• 1½ cups light brown sugar, packed
• 1½ tsp vanilla extract
• 1 cup semisweet or dark chocolate chips
• sprinkle of kosher salt
• ½ cup slivered toasted almonds (walnuts or pecans)
• nonstick cooking spray

Equipment

• 9" x 13" rectangular baking pan
• offset spatula

Make & Bake Toffee

1. Preheat oven to 325º
2. Line a rimmed baking dish with aluminum foil and spray with nonstick cooking spray
3. Line the bottom of the pan with matzo in one layer, using as many whole sheets as possible, breaking extra pieces to fill in any spaces
4. In a small heavy saucepan, melt the butter. Once the butter is melted, add the brown sugar and whisk together. Cook on medium heat until the mixture starts to boil. Keep at a rolling boiling for 4 minutes, whisking constantly
5. Remove from heat and whisk in vanilla extract. Pour over the matzo in thin even layer that should come to about ¼" over the matzo
6. Bake 20 minutes. It will bubble as it bakes, but check every so often to make sure it is not burning in spots. If it is, gently redistribute caramel with a heat-proof spatula and return pan to oven

Add Chocolate & Almonds

1. Remove pan from the oven and immediately cover evenly with a layer of chocolate chips.
2. Let stand for 4 minutes, then spread melted shiny chips gently with a rubber spatula or offset spatula
3. Sprinkle generously and evenly with kosher salt and cover with a layer of sliced almonds or other toasted nut (chopped walnuts or pecans work great)
4. Let cool and then refrigerate for 1 hour
5. Break into pieces to serve or store in an airtight container or plastic bag. These goodies refrigerate and freeze well, and keep at room temperature for about 1 week