Source: Boston Globe, 4/8/92

• 5 boards unsalted matzo
• 1 cup margarine, unsalted
• 1 cup brown sugar, firmly packed
• 6 ounces semisweet chocolate, chopped, coarsely

Preheat oven to 375.

Lightly grease a jellyroll pan. Line bottom of pan evenly with matzo, using what you need and cutting pieces to fit any spaces on the cookie sheet.

Combine margarine and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo.

Bake 15 minutes, checking every few minutes to make sure mixture is not burning. (*If it seems to be browning too quickly, remove from oven.)

Remove from oven, then sprinkle with chocolate pieces. Let stand 5 minutes, then spread chocolate evenly over surface.

Cool thoroughly, refrigerating if necessary to set. Break into randomly sized and shaped pieces.