Line a half sheet baking pan with foil. Arrange the four pieces of matzo on the cookie sheet to fit.
Melt the butter in a saucepan, and add the brown sugar. Let the butter and sugar cook until it bubbles and the sugar has melted. Remove from heat and add the vanilla extract. Pour the sugar mixture over the matzo and spread it all over the top using a large offset spatula.
Bake the matzo for 25 to 30 minutes.
Sprinkle the chocolate chips over the matzo. Put the tray back in the oven for another 3 to 4 minutes or until the chocolate chips start to melt.
Remove the tray from oven and spread the chips evenly over the top of the matzo with that same (now cleaned) large offset spatula. Sprinkle with sea salt over the top.
Let the Matzo Toffee cool on the counter for 30 minutes, then transfer to refrigerator to chill until set, about 1 hour.
Break it into pieces and serve. Enjoy!
If you don’t want to use sea salt, you can top Salted Matzo Toffee with nuts, coconut, Heath bar, dried fruit, or whatever else you'd like. Try drizzling melted white chocolate on top of the cooled chocolate chips for a dramatic presentation.Don't have matzo? No worries! Use saltine crackers (making Saltine Crack) or another type of plain cracker.Salted Matzo Toffee is best served fresh. It will keep at room temperature in an airtight bag for 3 to 4 days. After that, the matzo will soften as it gets stale. Since Passover lasts a week, you'll just have to make more!