• 3-5 matzos (depending on the size of your cookie sheet)
• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• 1 12-ounce bag semi-sweet chocolate chips
• 1 cup chopped pecans
• 1/2 teaspoon sea salt flakes
Preheat oven to 350 degrees.
Cover a rimmed baking sheet with heavy duty aluminum foil. Coat with cooking spray. Then cover the baking sheet with matzos, cutting and piecing together to fill the whole pan.
In a medium saucepan over medium heat, combine butter and brown sugar. Cook, stirring constantly, until mixture comes to a boil. Continue cooking and stirring for another 3 minutes until foamy and thickened. Immediately pour toffee over matzos and, using a spatula, gently spread into an even layer.
Place pan into the oven and bake for about 10 minutes, or until the toffee topping is bubbling all over. Remove pan to a cooling rack. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then gently use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt.
Refrigerate until the chocolate is firm, about 45 minutes, but not much longer or it will be hard to cut.
Lift foil to transfer matzo onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.