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    Enjoy this confection for dessert following the seder, or for scrumptious snacking anytime during the holiday. Yield: about 40 pieces Prep time: 25 minutes
Cooking time: 5 minutes
Difficulty Level: Moderate
   
 Preheat the oven to 400°F. Line an 11 x 17 jelly-roll pan with foil, then grease the foil with butter. Arrange the matzohs in a single layer covering the entire bottom of the jelly roll pan. (You will need to break some of the matzohs to make them fit. Break them into as few pieces as possible to create a single, even layer.) Place the butter and brown sugar together in a small, heavy saucepan over medium heat and cook, stirring often, until the butter melts completely. Increase heat to high and bring the mixture to a boil. Boil undisturbed for three minutes. Immediately pour the hot sugar mixture over the matzohs, spreading it if needed to cover the matzohs completely. Bake for five minutes, until the whole surface of the pan is bubbly. Remove from the oven and immediately sprinkle with chocolate chips. Let stand for about five minutes to allow the chips to melt. Use a small knife or spatula to spread the melted chips into an even coating of chocolate. Sprinkle pecans over the top, pressing them gently to help them adhere. Allow the toffee crunch to cool to room temperature, then refrigerate until the entire pan is well chilled. Break into chunks. Matzoh Toffee Crunch can be stored in an airtight container at room temperature for up to five days, or frozen for up to one month.  Calories 127; Protein 1g; Carbhohydrates 12g; Fat 9g; Saturated Fat 5g; Cholesterol 12mg; Calcium 9mg (1% DV); Sodium 10mg; Vitamin A 179IU (4% DV) |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
