From A Treasury of Jewish Holiday Baking by Marcy Goldman

• 4 to 6 unsalted matzohs
• ½ pound (2 sticks) unsalted butter or unsalted Passover margarine
• 1 cup firmly packed brown sugar
• ¾ cup (6 ounces) chocolate chips or coarsely chopped semisweet chocolate

Preheat oven to 375°. Line a large baking sheet (or two smaller sheets) completely with foil. Cover the bottom of the sheet(s) with baking parchment – on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the baking sheet evenly with the motzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzohs, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325° and replace the pan)

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. (Or you can chill the entire pan and then break into pieces after it’s hard and set.) Chill, still in the pan, in the freezer until set.

Variation: You can also use coarsely chopped white chocolate (or a combination of white and dark) and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets)> You can also omit the chocolate for a caramel-alone butter crunch.