Many years ago, I was in a group therapy situation. Around Passover time, I made these, took them to the group session, passed them around (about 15 in the group) and a nice Episcopalian named Paul especially liked them and asked for a second one. He asked me what they were called, and I said, “They’re just Passover cookies.” He said, “Well, I love these Moses Cookies and I’ll have another one!”
So, in our family, we’ve been calling them Moses Cookies ever since!
2 sticks (1 cup) unsalted butter or Passover margarine
1 cup firmly packed dark brown sugar
12 ounces semisweet chocolate chips (I use Ghirardelli)
1 cup chopped pecans, toasted
½ teaspoon kosher salt
Preheat oven to 350 F. Line a rimmed baking sheet with foil or parchment paper.
Cover baking sheet with matzah; 6 pieces usually cover the pan. If not, break matzot and fill in spaces.
Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring with a whisk until mixture comes to a boil. Continue stirring until mixture blends well and gets pretty dark, until foamy and thickened. (Be extra careful as toffee will be very hot!)
Pour toffee over matzah as evenly as possible, using a spatula to spread.
Bake for 10 minutes, or until the topping is crackled and bubbling all over. May take a little longer, depending on oven.
Remove from oven and place on wire rack on countertop. Scatter chocolate chips evenly over top. Wait about 3 minutes for chips to soften, then use a spatula to spread chocolate into an even layer.
Sprinkle with pecans and salt.
Refrigerate until chocolate is firm, about 30 to 40 minutes.
Using a sharp knife, cut into squares. Or, just break into odd shaped pieces. Store in an airtight tin. Refrigerate for a couple of hours. They will stay fresh throughout the eight days. These freeze beautifully too!