I made something similar to these last year, and they were awesome! I didn't use chocolate, but almonds instead.

MATZO CANDY BUTTERCRUNCH
5 boards unsalted matzo
1 cup margarine, unsalted
1 cup brown sugar, firmly packed
6 ounces semisweet chocolate, chopped, coarsely

Preheat oven to 375. Lightly grease a jellyroll pan. Line bottom of pan evenly with matzo, using what you need and cutting pieces to fit any spaces on the cookie sheet.

Combine margarine and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo.

Bake 15 minutes, checking every few minutes to make sure mixture is not burning. (*If it seems to be browning too quickly, remove from oven.)

Remove from oven, then sprinkle with chocolate pieces. Let stand 5 minutes, then spread chocolate evenly over surface.

Cool thoroughly, refrigerating if necessary to set. Break into randomly sized and shaped pieces.
MATZO BRITTLE CANDY
Matzo
2 sticks of parve margarine
1 cup of brown sugar
1 bag of chocolate chips

Cover a cookie pan with foil to make cleanup easier. Line the cookie pan with matzos, it is ok if they overlap a little. Melt the margarine with the brown sugar until it starts to boil. Pour the this mixture over the matzos and bake at 375 degrees for 7 minutes. Take the pan out of the oven and pour the chocolate bits over the matzos. After they melt let cool in the fridge for one hour. Break up in small pieces and watch them disappear!