Funfetti Matzah Toffee

Ingredients

• 5(ish) matzah sheets
• 1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)
• 1 cup packed dark brown sugar
• 1 cup semisweet chocolate chips
• 1 cup pecan pieces, toasted
• 1 cup multi-colored sprinkles

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with silpat, parchment paper or tin foil.
3. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
4. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
6. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
7. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Top with lots and lots of pecans or colored sprinkles.
9. Allow to cool in the freezer and harden. Break into pieces and enjoy.

Notes
- A cousin to “Christmas crack,” or saltine toffee
- No sprinkles available? You can make the classic version with chopped pecans, walnuts, almonds, shredded coconut, dried fruit, or just a hefty sprinkle of thick sea salt.

Source
https://www.myjewishlearning.com/the-nosher/funfetti-matzah-toffee-recipe/