Heat your oven to 350 degrees Fahrenheit. Line an 13×18-inch pan completely with Gefen Parchment Paper.

Line the baking sheet with the matzahs, breaking them in large pieces if needed to fit.

To make the caramel, melt the butter and brown sugar together in a small saucepan, and whisk it over medium heat until it begins to boil. Once it boils, let it bubble for three more minutes to thicken.

Remove from the heat, add vanilla extract, and quickly pour it over the matzo or crackers. Spread the caramel quickly over all the crackers as it will harden fast.

Put the baking sheet with matzos in the oven and bake for 10 to 15 minutes so that it bubbles, but watch that it doesn’t burn.

Remove from oven and immediately sprinkle with chocolate chips.

Let stand five minutes so they melt, and then spread them in an even layer over the caramel. Sprinkle the chocolate with sea salt. Put the tray in the fridge so the chocolate hardens.

Once completely cool, break or cut it into pieces and place in an airtight container. Enjoy!