Cover 2 cookie trays with parchment paper.
Lay the matzo on 2 cookie trays, flat in one even layer.
Break the crackers to fit them all on the tray.
Preheat the oven to 350 F.
Heat the butter and brown sugar in a large saucepan on medium heat, stirring constantly.
When it starts to come to a boil, keep stirring until it starts to pull away from the side of the pan and has nice caramelizing bubbles.
Cook for another 3-4 minutes until it looks foamy and thick.
Then remove from the heat.
Carefully pour the toffee over your matzo crackers and spread it evenly to coat them with a spatula.
DO NOT TOUCH! It's hot and very sticky!
You want this to be thin and cover all of the crackers, so keep spreading. Too much and... well it's actually pretty yummy.
Put the trays into the oven for 10 minutes, or until the toffee is crackled or bubbling.
Microwave the white chocolate in a coffee mug for 30 seconds at a time until it is melted.
Remove from the oven and place on a cooling rack or the stovetop.
Immediately sprinkle with chocolate chips ( both dark and milk chocolate )
Let the chocolate chips melt. Then slowly spread the chocolate over all of the crackers. (3-4 minutes )
Drizzle the melted white chocolate over the top and sprinkle with your favorite toppings.
Then refrigerate until the chocolate is firm - about an hour.
Then break it apart and "Crack" it into small sizes.
Store in an air-tight plastic container. Don't refrigerate. You can freeze this for up to 3 months.