Mazel Tov-fee!

Even though I'm LDS, my family does Passover every year. We try to look at the symbolism of the Jewish customs in comparison with the doctrines of the restored gospel, and it's always really neat.
The only problem is that if non-Kosher people were struck by lightening, my family would be burnt like... well, a burnt offering. But recently my mom's been trying to look up fun recipes to use during Passover so we can see what it's like to try and eat Kosher.
One of the best things she's found is called Matzo Toffee. However, being the "punny" person I am, I developed the named "Mazel Tov-fee". Get it? Mazel tov, Matzo Toffee. Yeah, I know, but don't laugh too hard until after you've tried it! Hopefully it will stay as a great, yummy tradition in our family. And if you do plan on making this, Mazel tov and enjoy. L'chiam! :)

[Insert fun signature sign-off phrase]
Shawni

Mazel Tov-fee
Preheat oven to 350˚. Put a layer of tin foil in the bottom of a jelly roll pan (cookie sheet with sides). Lay a single layer of
* crackers (almost any kind, including kosher Matzos)
in the pan. In a medium-heat saucepan melt together:
* 1 c butter
* 1 c brown sugar
and bring to a boil. Allow to boil an additional 3 minutes. After taking off the heat add:
* 1 tsp vanilla (opt)
* pinch of salt (opt)
Quickly pour and spread mixture evenly over all the crackers in the pan. Bake for 15 minutes in the oven (take out early if the edges begin to look like they'll burn). Once out of the oven, immediately sprinkle with:
* 1 to 1 1/2 c semi-sweet chocolate chips
Let sit for 5 minutes to allow chocolate to melt, then spread evenly across the whole pan. Sprinkle with:
* chopped nuts (opt)
Let cool completely (in fridge if needed). Break into pieces and serve. Store in an air-tight container in fridge. Will store up to 3-5 weeks (if they last that long). ;)