Chocolate Toffee Matzo

1. Stage

Line baking sheet with enough parchment paper to go over the sides slightly. Lay pieces of matzo to fill the baking sheet, breaking them up to fit if necessary. 

2. Stage

In a large saucepan, combine butter, sugar, water, corn syrup, and a few pinches of kosher salt. Bring the mixture to a boil over medium heat, stirring gently with a heatproof spatula or wooden spoon to ensure that a smooth mixture forms once the butter is melted. Scrape down any crystals that form on the side of the pan. Continue to cook until mixture has turned caramel in color and temperature reaches 300 Fº,  10 to 15 minutes. (Watch carefully because this can happen quickly and if left on for too long, the caramel can scorch!)

3. Stage

Immediately remove caramel from the heat and pour over matzo, using an offset spatula or back of a spoon. Let sit for 30 seconds. Sprinkle caramel with chocolate chips and allow to sit on the (still hot) caramel for 30 seconds to a minute, until the chocolate has melted enough to be spreadable. Use an offset spatula or the back of a spoon to spread chocolate evenly over caramel to cover completely.

4. Stage

Sprinkle chocolate with walnuts, flaky sea salt, and the topping of your choice. Push your toppings gently into the chocolate then move sheet tray into the fridge and allow to cool and set for 1 hour. 

5. Stage

Once cooled and hardened, move candy out of the fridge and use your hands or a knife to break it up into smaller pieces. Serve immediately or store in an airtight container in the fridge for up to 3 months.