BUTTER PECAN MATZA CRISPS

By Rivka Bowlin

2 unsalted matzos
2/3 C. Margarine
2/3 C. brown sugar
2/3 C. chopped pecans
1 t. vanilla
1/2 C. chocolate chips

Lay matzos side by side in a foil-lined cookie sheet. Melt margarine, add sugar and pecans and stir until boiling. Boil until big bubbles form–1 to 2 minutes. Remove from heat, add vanilla and pour over matzos, up to, but not over edges. Bake at 375 3-6 minutes until matzos are crisp. Scatter chocolate
over hot matzos. Let cool.