Matzah Crack Toffee

These are pretty much the best Passover treats I've ever made. A good way to use up matzah, and hey - this version is even vegan.  Becca calls is Matza Crack, which gets to their addictive quality.  [ As far as the Passover variety, check out Smitten Kitchen who references David Liebowitz who references Marcy Goldman - very Talmudic.]   
There are many versions of this, including one with saltines.  You can use butter, brown sugar, add salt on top, all kinds of interesting nuts (pistachios are pretty), but here is the basic, basic version.  Double it for a jelly roll size pan.







2 to 3 matzahs (whole wheat is fine, believe it or not!)
1 stick margarine (if you want it to be parve) or butter
1/2 c. sugar (brown sugar if you can find it)
1 c. chocolate chips
a few ounces grated nuts


Heat oven to 375°.

Lay sheets of matzah in a flat pan, breaking them so the fit.

In a small sauce pan, melt one stick of margarine and stir in the sugar.  It starts out as a paste and quickly becomes a syrup; stir continually, making sure the sugar has completely dissolved.  Bring to a boil and boil 3 minutes without stirring.
Pour the syrup over the matzahs.  Use a spatula to make sure that all the surfaces are coated.  Don't worry about it flowing under the cracks.

Bake for 10 minutes.  Watch to make sure it doesn't burn; if so, lower the temperature. When you take it out, the syrup will be bubbling. Pour the chocolate chips over the surfaces.
After about 5 minutes, take a few handfuls of grated nuts and sprinkle over the surface, as well.  Use a flat spatula or the back of a spoon to spread the melted chocolate chips to cover, integrating the chopped nuts.  Sprinkle more grated nuts on the top.
Let it sit.  Some people put it in the refrige or freezer til the chocolate hardens.
When the chocolate it set, just pry up the pieces and break them off, and voila!  The best Passover dessert ever!  If some of the chocolate breaks off (which it will if it's cold), the matzah pieces themselves are really good, so don't worry.