Preheat the oven to 350°F/ 175°C

Line a baking sheet with parchment paper. Place the matzo in a single layer on the baking sheet, breaking it if necessary to fill the pan.

In a small saucepan, melt the margarine and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.

Remove from heat and pour over the matzo. Spread in an even layer with a heat-proof spatula. (Don’t touch it. It’ll burn you.)

Bake for 15 minutes, watching that it doesn’t burn. If it looks like it’s burning, lower the heat to 325°F/160 C

After 15 minutes, the toffee will turn golden brown. Remove from the oven and immediately sprinkle the chocolate over the matzah. Let it sit and melt for 5 minutes, then spread it evenly over the caramel with a spatula.

You can leave it as is or sprinkle the brittle with your choice of
toppings while the chocolate is still melted (warm).

Let the brittle cool completely. Break it into smaller pieces and store in an airtight container.

MAKES 30 PIECES