Chocolate Caramel Crackers

Prepare your pan: Heat your oven to 350°F. Line an 13×18-inch (half-sheet) pan completely with foil, then line it again with parchment.

Line the bottom of the baking sheet with matzo or crackers, covering all parts in a single layer.

Make the caramel/toffee: In a medium saucepan, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil.

Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. Remove from the heat and add sea salt and vanilla, then quickly pour it over the matzo or crackers.

Use an offset spatula to spread the caramel quickly over all the crackers.

Bake the caramel-covered crackers for 13 to 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn.

Remove from oven and immediately sprinkle with chocolate chips. Let stand 5 minutes, and then use an offset spatula to spread them in an even layer over the caramel.

Sprinkle the chocolate with toasted chopped nuts and/or sea salt if desired.

Cool completely, then break or cut into pieces and store in an airtight container.