Chocolate Caramel Matzah

This is the original recipe, so far when I've made it, I've halved it, using 3 pieces of matzoh, 1/2 the sugar/butter, and all of a 10oz bag of chocolate chips (making the chocolate extra thick!).

Ingredients:

5 to 7 pieces of matzo
1 cup firmly packed dark brown sugar
1 cup (2 sticks) salted butter
12 - 16oz semi-sweet chocolate chips

Salt for topping
Toppings, as desired (try chopped pistachios, craisins or slivered almonds)

Directions:
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
Place the matzo in one layer on one or two baking sheets, breaking it when necessary to fill the pans completely. Set aside.
In a large saucepan, melt the butter and brown sugar over medium heat, stirring constantly with a silicone spatula. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and carefully pour over the matzoh, spreading an even layer.
Put the pan in the oven. Bake for 10-15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.

After 10-15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate chips over the pan. Let sit for 5 minutes, then spread the now-melted chocolate evenly with a spatula. Sprinkle a little salt over the top, and then add toppings (if desired) while the chocolate is still melted.

Let cool completely, then refrigerate until hardened. Break into smaller pieces and store in an airtight container.