Contributed by Kaylene Ladinsky
4 sheets unsalted non-egg matzah
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark brown sugar
One 12-ounce package semisweet chocolate chips (2 cups)
Coarse sea salt
Walnut or peanut pieces (optional)
Preheat oven to 250 F. Line a baking sheet with parchment paper. Place matzah in an even layer on baking sheet and set aside. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring and adjusting heat as necessary until sugar has completely dissolved and begins to bubble.
Drizzle toffee over matzah and spread to cover using a spatula. Optional: Sprinkle desired amount of nuts onto the matzah.
Bake toffee/nut-covered matzah until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil (to allow the chips to melt) and let stand 20 to 30 minutes.
Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours. Break chilled matzah into pieces and serve.
Matzah will keep in an airtight container for up to 4 days at room temperature.