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Yield: Approximately 24 squares
In medium saucepan over medium-high heat, combine margarine, brown
sugar and pecans. Bring to a boil, stirring with a wooden spoon.
Reduce heat to medium and boil 2 minutes, stirring constantly. Pour
Remove from oven and immediately sprinkle with chocolate chips. Return to oven and bake 2-3 minutes longer to melt chocolate. Do not overbake; they will burn easily at this point.
Remove from oven. If desired, gently spread the softened chocolate with a spatula, leaving a swirled pattern. If you are adding the almonds, sprinkle on top now. Let cool 10 minutes, then cut into squares, being careful not to burn yourself as the syrup is still very warm at this point. If the syrup is still hot, let them cool a bit longer in the pan, but not more than about 20 minutes. You want the syrup to stick to the bottom of the matzo, if possible. Remove to waxed paper to finish cooling.
Refrigerate to set.
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