Sarah Lasry has a recipe on the Manischewitz website for Matzo Almond Chocolate Brittle. Brittle is so easy to make and so good to eat. Here's a link to a Chocolate Matzo Brittle I posted last year that is made with matzo.
In this Manischewitz recipe, you don't use matzo. You use Matzo Farfel. Also, I don't usually use margarine, but if you plan to make this and take it as a gift to a Seder, you might consider it. If you use butter, just let the host know it's made with butter in case they plan to serve it right after a meat meal. I'm not going to go into kashrut right now. Let's just say it's complicated. You can do a search on the Internet to find out the major dos and don'ts. Then throw in Passover, and you've got the whole Megillah. Oops, wrong holiday!
Matzo Chocolate Almond Brittle
2 1/4 cups Manischewitz® Matzo Farfel
2 cups sugar
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter or margarine, softened
1 1/2 cup sliced almonds (5 ounces)
1 cup semi-sweet chocolate chips
1/2 stick butter or margarine
Spread matzo farfel and almonds in a large shallow baking pan and toast for 15-20 min or until golden. Transfer to parchment paper on counter and let cool. Bring sugar, water and salt to a boil in heavy saucepan over moderate heat. Stir slowly until sugar is dissolved and is a deep golden caramel. Remove from heat and stir in 3 tablespoons butter or margarine. When bubbling begins to subside, immediately stir in the toasted matzo farfel and almonds and quickly pour into baking pan, smoothing and spreading it flat before mixture hardens. Completely cool brittle.
In the microwave or double broiler, melt chocolate and rest of butter or margarine. Stir until creamy and drizzle generously over cooled matzo farfel brittle. Let cool and then break into large pieces with your hands.