Follow the steps in order for the best result.
Begin by preheating your oven to 375°F (190°C).
Line a large cookie sheet (or two smaller ones) completely with aluminum foil. This will help with easy removal later.
Place a sheet of baking parchment on top of the foil. This step is crucial as the caramel mixture becomes quite sticky during baking, and the parchment prevents sticking.
Arrange the matzohs in a single layer to cover the bottom of the prepared cookie sheet. Break or cut extra pieces as needed to fill any gaps, ensuring an even coverage.
In a heavy-bottomed 3-quart saucepan, combine the butter (or margarine) and brown sugar.
Cook the mixture over medium heat, stirring continuously, until it comes to a rolling boil. This should take approximately 2 to 4 minutes.
Continue to boil for 3 minutes more, stirring constantly to prevent burning.
Remove the saucepan from the heat and carefully pour the hot caramel mixture evenly over the matzohs, ensuring they are completely covered.
Place the baking sheet into the preheated oven and immediately reduce the oven temperature to 350°F (175°C).
Bake for 15 minutes, keeping a close watch to prevent burning. If the mixture appears to be browning too quickly, remove the pan, reduce the oven temperature to 325°F (160°C), and return the pan to the oven.
Remove the baking sheet from the oven and immediately sprinkle the chopped chocolate or chocolate chips evenly over the hot caramel layer.
Let the pan stand for 5 minutes to allow the chocolate to soften and melt.
Spread the melted chocolate evenly over the matzohs, creating a smooth chocolate layer.
While the mixture is still warm, break it into squares or irregular shapes.
Chill the caramel matzo crunch in the freezer, still in the pan, until it is completely set and firm. This usually takes about 1-2 hours.
Once set, remove from the freezer and enjoy your delicious caramel matzo crunch!