Instructions: Spray bottom of jellyroll pan or cookie sheet with sides (15 1/2" X 10 1/2" X 1 1/8" or larger) generously with vegetable spray. Line pan with matzos, breaking to fit.

In medium saucepan over medium-high heat, combine margarine, brown sugar and pecans. Bring to a boil, stirring with a wooden spoon. Reduce heat to medium and boil 2 minutes, stirring constantly. Pour over matzos. Bake at 350 degrees F for 7-8 minutes.

Remove from oven and immediately sprinkle with chocolate chips. Return to oven and bake 2-3 minutes longer to melt chocolate. Do not overbake; they will burn easily at this point.

Remove from oven. If desired, gently spread the softened chocolate with a spatula, leaving a swirled pattern. If you are adding the almonds, sprinkle on top now. Let cool 10 minutes, then cut into squares, being careful not to burn yourself as the syrup is still very warm at this point.

(I use a kitchen shears or pizza cutter.) If the syrup is still hot, let them cool a bit longer in the pan, but not more than about 20 minutes. You want the syrup to stick to the bottom of the matzo, if possible. Remove to waxed paper to finish cooling. (If you dont, you wont be able to remove them from the pan.)

Refrigerate to set. They freeze well (and are also delicious right out of the freezer....)

Note: Ive tried them without nuts, but the consistency is totally different, more like hard sweetened matzo, rather than toffee bars. Ive also made them with reduced fat Hershey chips (O-U Dairy) and reduced fat margarine and theyre fine.

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