Matzo dessert with toffee and chocolate

Ingredients:

• 5 salted matzo crackers
• 220 g unsalted butter
• 1 cup firmly packed brown sugar
• 0.5 tsp coarse salt
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips (from a 340g package)
• 1 teaspoon sea salt flakes, optional

Preparation:

1. Preheat oven to 200°C.
2. Line a rimmed baking sheet with foil and lightly spray with cooking spray. Arrange the matzoh crackers in a single layer on the foil, breaking them as needed to fit. Depending on their size, you may not need all the crackers.
3. In a medium saucepan, melt the butter over medium-high heat. Add the sugar and coarse salt and bring to a full boil; the mixture should bubble all over, not just at the edges. Continue cooking for 2-3 minutes, stirring occasionally, until the sugar and butter caramelize evenly. Remove from heat and stir in the vanilla extract.
4. Pour the caramel over the matzo. Using a silicone spatula, quickly spread it to cover the matzo. It doesn't have to be perfectly spread; the oven will even it out. Bake until the caramel begins to bubble, 5-6 minutes.
5. Sprinkle the hot caramel evenly with chocolate chips. Let sit until the chocolate melts, about 5 minutes. Use a spatula to gently spread the chocolate, then sprinkle with sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to allow the topping to set completely. Break into pieces and serve or store in an airtight container at cool room temperature for up to 2 weeks..