Pesach Brickle (thanks to Delores Gross who calls it a Pitzel Brickel, with slight variations by Barbara Kline)
Preheat oven to 375 degrees
Ingredients:
Matzah
1 C butter
1 C brown sugar
Almonds – whole or chopped coarsely
2 packages Kosher l’Pesach semi-sweet chocolate and 2 packages milk chocolate chips
Grease a cookie pan with butter. Cover the pan with a layer of broken matzah pieces. Don’t leave any spaces. Sprinkle the matzah liberally with the nuts. Toast in the oven for approximately 15-20 minutes being careful that the matzah doesn’t burn. Boil together the butter and the sugar for 5 minutes, creating the toffee mixture. Remove the matzah and nuts from the oven and pour the toffee over it. Let cool to room temperature. Melt the semi-sweet chocolate and spread over the mixture in the cookie sheet. Melt the milk chocolate and swirl through the dark chocolate. Refrigerate until chocolate hardens. Break into pieces and enjoy.
