Sweet, chocolate-covered toffee matzo crackers with a salty, crunch nutty topping; delicious! With the Passover holiday beginning this year at sundown on March 29, you can have several containers prepared in advance! Happy Pesach-

• 4 to 5 sheets Passover matzo
• 2 sticks (8 ounces) butter or margarine
• 1 cup firmly packed golden brown sugar
• 12-ounce bag semisweet chocolate chips
• 1 cup chopped roasted salted almonds or pistachios

Preheat the oven to 350°F. Line a baking sheet with aluminum foil, and spray the foil with non-stick cooking spray.

Arrange the matzo in one flat layer in the pan, breaking up and fitting the pieces as needed to cover the whole pan.

Combine the butter and brown sugar in a saucepan over high heat, bring to a boil, and stir well to dissolve the sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns into caramel. Remove the caramel from the heat and pour it evenly over the matzo, using an offset spatula to coat the matzo. Place the pan in the oven and bake for about 12 minutes.

Remove from the oven and let stand for 1 minute, until the topping is slightly solidified. Pour the chocolate chips evenly over the matzo, and return to the oven for 1 minute to soften the chips. Remove from the oven and, using the spatula, spread the melted chocolate out over the matzo in one layer.

Sprinkle the nuts over the top. Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.
Break into pieces and store between parchment or waxed paper in an airtight container for up to 1 week until ready to serve.