I made this after I pick my boy up from school. It was easy and tastes pretty good. Of course I had to substitute stuff. Below is the recipe and I will add my notes. It is very important you spread this evenly on the baking sheet! I used a large cookie sheet and it was too big. the middle tastes great but the ends of it burnt. The burnt parts still taste good

Matzo Toffee
2 cups coarsley chopped matzos ( I used saltine crackers.)
1-1/2 cups sliced almonds. (I used pecans)
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar
1/2 tsp salt
2 tbsp water
2 cups semi-sweet chocolate chips (more or less depending on your taste)

Directions:
~Preheat oven to 325. Line a rimmed baking sheet with parchment. (I just sprayed it with Pam.)
~In a bowl combine matzos and almonds.
~In a saucepan bring butter, sugar, salt, and water to a boil over medium heat, stirring constantly.
~Working quickly, pour mixture over the matzos and almond mix.
~Using a heat-proof spatula, spread mixture over a prepared sheet.
~Bake until golden – about 30 minutes. (I cooked it for 20 minutes and the edges burned. My oven cannot regulate the temperature (I have to adjust it manually) and my altitude may have caused it to burn a little so quickly.)
~Remove from oven and sprinkle with chocolate chips.
~Let Chocolate melt for about 5 minutes and spread it.
~Refrigerate until chocolate has set. Break into pieces and serve.
~Store in an air tight container in the refrigerator for up to 5 days – if it lasts that long!)