Matzo Brittle for Passover

Passover starts Monday evening, March 25 (lunar calendar). A few years ago,  I found this terrific easy recipe by Amanda Gold in the San Francisco Chronicle. I just love Matzo Brittle. I've been making this recipe ever since, with slight adaptations. The texture of the matzo, the saltiness of the nuts, and the sweetness of the chocolate makes this recipe a keeper! As always, the chocolate you choose will make a difference in flavor.

MATZO BRITTLE

Ingredients
4-5 sheets of Passover Matzo
2 sticks butter or margarine (I would only use butter, but if you're keeping kashrut and serving meat, you can use margarine)
1 cup firmly packed brown sugar
12 ounce bag semisweet chocolate chips (or 12 ounces dark chocolate--65-75% cacao, chopped)
1/3 cup chopped roasted salted almonds (or other nuts: walnuts)

Directions
1. Preheat oven to 350°. Line baking sheet with aluminum foil, and grease foil with non-stick cooking spray.
2. Arrange matzo in one flat layer in baking sheet, breaking up and fitting pieces as needed to cover whole pan.
3. Combine butter and brown sugar in saucepan over high heat, and bring to boil, stirring well to dissolve sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns into caramel.
3. Remove caramel from heat and pour evenly over the matzo, using spatula to coat all matzo. Bake for about 12 minutes.
4. Remove from oven and let stand for 1 minute, until topping is slightly solidified. Pour chocolate chips (or chopped chocolate) evenly over matzo, and return to  oven for 1 minute to soften chips.
5. Remove from oven and, using spatula, spread melted chocolate out over matzo in one layer.
6. Sprinkle nuts over sheet. Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.
7. Break into pieces and store between parchment or waxed paper in  airtight container for up to 1 week until ready to serve.