1 cup butter
1 cup brown sugar
12 oz. semi-sweet chocolate chips
1 cup almonds (optional)
Line cookie sheet with foil and spray with non-stick cooking spray. Use a cookie sheet with sides. Cover entire surface with single layer of matzah, breaking into pieces if necessary. In medium saucepan over high heat, bring butter and brown sugar to a boil. Lower heat to medium high and continue to simmer three minutes, stirring constantly. Pour this caramel over matzah. Bake at 350 degrees for about five minutes, or until deep golden brown. Remove from oven. Sprinkle with chocolate chips on top of caramel and let sit a few minutes.
Swirl chocolate and top with nuts. Freeze or refrigerate until topping hardens. Break into small pieces.