Preheat the oven to 375°F. Line the largest cookie tray you have with a layer of foil, then cover the foil with a sheet of parchment. Cover the sheet tray with the 6 pieces of matzah.

Combine butter, brown sugar, and a generous pinch of sea salt in a saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil (2-4 minutes). Boil for 3 additional minutes.

Remove from the heat and pour the toffee mixture over the matzah.

Use a spatula to spread evenly across the entire surface of the matzah. Do this part quickly or else it will start to cool down and get sticky making it super hard to spread.

Place baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes. Check frequently to be sure that the mixture is not burning. If it starts to brown too fast, reduce the heat to 325°F.

Meanwhile, toast almonds in a dry pan on medium heat. Toast for 3-5 minutes. Remove and place in a bowl.

Remove from oven and sprinkle the chocolate chips. DO NOT TOUCH THEM for 5 minutes! Spread the chocolate using a spatula.

Sprinkle some with salt, nuts and whatever else you wanted to.

Place in the freezer until the topping has set. Remove from freezer, cut into squares with a knife or break apart with your hands. Store in the fridge.