This recipe is courtesy of the April, 2009 "Everyday Food" magazine with a slight variation. The original recipe called for 2 cups of semisweet chocolate chips which was way too sweet for me. I cut the amount in half and added some white chocolate baking chips.
2 cups coarsely crumbled matzo crackers
1-1/2 cups chopped almonds
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 teaspoon sale
3/4 cup semi-sweet chocolate chips
1/4 cup white chocolate baking chips
Pre-heat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Mix matzo crackers and almonds together in a bowl. Melt butter, sugar, salt and 2 tablespoons water to a boil (medium to low heat). Stir mixture constantly so it does not burn. Quickly drizzle matzo mixture with the syrup and toss. Using a metal spatula, spread mixture on baking sheet. Bake about 30 minutes or until golden. Remove from oven and sprinkle semi-sweet and white chocolate chips on mixture. Let cool for about 5 minutes and spread chips. Let cool 20 minutes then refrigerate. Break into pieces and serve. Store in air tight container.