4 sheets unsalted non-egg matzos
1/2 C (1 stick) unsalted butter, cut up a bit to speed melting
1 C dark brown sugar
12 oz (2 C) semi-sweet chocolate chips
coarse sea salt – 1/4 to 1/2 t
Preheat oven to 250 deg.
Melt butter over low med heat.
Add brown sugar, stir until sugar dissolves and caramel begins to bubble.
Place matzos in an even sheet with edges touching each other, on parchment on a baking sheet.
Drizzle caramel over the matzos and spread with spatula.
Bake 10-20 min, till caramel has rich shiny sheen.
Remove from oven, sprinkle choc chips evenly all over.
Make a tent with aluminium foil and cover over the matzos. Let stand about 20 min.
Remove tent, spread chocolate over the caramel with a spatula.
Sprinkle with sea salt.
Refrigerate 2 hours or until at least chocolate and caramel are hard.
Break into pieces, store in airtight container, at room temp, for up to 4 days, or in refrigerator for longer.