About this recipe:This traditional Passover treat is absolutely delicious and easy to make! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves - especially kids!
6 whole matzos
225g salted butter
220g dark brown soft sugar
560g plain chocolate chips
60g chopped pecans
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Preheat oven to 170 C / Gas 3. Line baking trays with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking trays, breaking them in half if needed.
Melt the butter in a saucepan with the brown sugar over medium heat; bring to the boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
Place the plain chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking trays into the refrigerator until they are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Avoid corn products (such as cooking spray or margarine with rapeseed oil) to keep this recipe kosher-for-Passover.