Chocolate Covered Matzo Toffee , a recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate of Zion (#PoetLaureaeOfZion) and Stephen Darori (#stephendarori,#stephendarori)

Ingredients

4 boards of unsalted matzo
1 cup unsalted butter
1-cup brown sugar, well-packed
12 oz. semi-sweet chocolate
1 cup chopped, toasted nuts such as walnuts or almonds (optional)

Directions

Line two baking sheet with parchment paper and arrange two of the matzo boards on each sheet.
In a heavy-bottomed, three-quart saucepan, combine the butter and brown sugar and bring to a boil over medium heat stirring constantly to prevent scorching.
Simmer the mixture for 3 minutes or until it reaches 240 degrees.
Carefully ladle the toffee over the matzo boards and spread with a spatula.
Transfer the baking sheets to the refrigerator and chill until the toffee is firm, at least ten minutes.
Meanwhile, melt the chocolate in a heavy-bottomed saucepan over extremely low heat or using a double boiler or in the microwave. (Be careful not to burn!)
Ladle the melted chocolate over the toffee-covered matzo and spread into an even layer with an offset spatula.
Sprinkle the chopped nuts or other toppings, if using, on top of the still warm chocolate.
Transfer the baking sheets back to the refrigerator and chill until the chocolate is hardened.
To serve break into pieces... Caution- Addictive!

Serves about 8