• Cooking Time: 15 minutes + chilling
• Servings: 8 servings
• Preparation Time: 20 minutes
• 4 to 6 unsalted saltine matzo crackers
• 1 cup butter, cubed
• 1 cup packed brown sugar
• 3/4 cup semisweet chocolate chips
• 1 teaspoon shortening
• 1 cup slivered almonds, toasted

1. Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside.
3. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
5. Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour.
7. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Once you start eating this taste-tempting Passover treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, baked to perfection, then topped with chocolate and slivered almonds!