MATZAH CANDY BUTTERCRUNCH

Here is a dessert recipe we found in a drawer in the dining room as we were taking out the Passover china. Apparently, we noted that the recipe was from the Boston Globe back in ’92……

MATZO CANDY BUTTERCRUNCH

5 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 thoroughly, refrigerating if necessary to set. Break into randomly sized and shaped pieces.