This is a very simple and quick dessert, yet it is also very sweet and it fills one up very fast. If you are allergic to nuts, this recipe taste good with and without almonds so feel free to get rid of them.
Get all of your ingredients ready. You can make this recipe without almonds if you have an allergy. Note also that you can substitute butter for margarine if necessary - although some of the flavour is lost the overall taste is not diminished.
Line a baking sheet with tin foil so that no part of the sheet is visible - you will be putting caramelized sugar on it.
Preheat oven to 350F degrees.
Line the tin foil covered baking sheet with Matzoh. If needed, break the Matzah to fill any holes. Matzoh can be bought from most Safeway stores around passover (or Easter).
In a medium-sized saucepan, combine the butter and brown sugar and cook over medium heat (3-5) until the butter begins to boil. It will begin to bubble.
Boil for 3 minutes. Stir occasionally to make sure that all parts are being heated equally and to make sure that nothing is sticking to the pan's bottom.
After 3 minutes, remove from heat and pour over matzoh. Spread with a spatula - if you don't have a spatula, a spoon works too.
Bake in oven for 15ish minutes. When it is ready it will turn a darker colour and it thickens.
Watch to make sure it doesn't burn. If it starts burning lower heat to 325 degrees F.
Immediately cover with Chocolate chips! Try to make the amounts even, but this isn't all that important. Let stand for 2 minutes until the chips melt.
Spread the chocolate chips evenly.
Then place in the freezer for rapid cooling. After it is cooled you can place it into a container to store for easy access.
Optional: Add Almonds. Do this before you freeze the mix.