Yield: 1 Servings
|5 \N||Boards unsalted matzo|
|1 cup||Margarine, unsalted|
|1 cup||Brown sugar, firmly packed|
|6 ounces||Semisweet chocolate, chopped, coarsely|
Preheat oven to 375.
Lightly grease a jellyroll pan. Line bottom of pan evenly with matzo, using what you need and cutting pieces to fit any spaces on the cookie sheet.
Combine margarine and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo. Bake 15 minutes, checking every few minutes to make sure mixture is not burning.
(if it seems to be browning too quickly, remove from oven.) Remove from oven, then sprinkle with chocolate pieces. Let stand 5 minutes, then spread chocolate evenly over surface.
Cool thorought, refrigerating if necessary to set. Break into randomly sized and shaped pieces.
Serving Ideas : Serve in napkin lined basket.
NOTES : Be careful that it doesn't burn.
Recipe by: Boston Globe, 4/8/92 Posted to JEWISH-FOOD digest V97 #132 by "Judy Sherman" <jsherman@...> on Apr 25, 1997