This week, Leah Shemtov of Chabad Stamford, shows Tina Redwine how to make chocolate toffee matzo bark for Passover. 

2 cups coarsely crumbled matzos

1 – 1 ½  cups sliced almond

½  cup (1 stick) unsalted Margarine

½  cup packed light-brown sugar

½  teaspoon salt

2 T water

2 cups semisweet chocolate chips

Preheat oven to 325 degrees. Line a baking sheet with parchment. In a bowl, toss matzo pieces with almonds.

Bring the margarine sugar, salt, and 2 tablespoons water to a boil over medium heat , stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.

Using a spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and ENJOY