1. Preheat the oven to 350°F and line a large baking sheet with foil.
2. Arrange the matzo in a single layer on the foil, but don't worry if they overlap slightly.
3. If using almonds, toast them in the medium saucepan you're about to use for the butter and sugar mixture (one less pot to clean).
4. Once toasted, remove the almonds from the pan and set aside.
5. Place the butter and brown sugar in the saucepan and bring to a boil.
6. Go against your instincts and try not to stir them. Just cook for a few minutes until the mixture comes together and looks saucy, then pour it evenly over the matzo.
7. Bake the matzo in the oven for about 10   minutes, or until the caramel is bubbling.
8. As soon as the matzo comes out of the oven, sprinkle with the chocolate chips.
9. Wait 5 minutes, then spread the chocolate as evenly as possible with a spatula, making sure to get under the overlapped pieces.
10. Sprinkle toasted almonds and salt over top, then pop in the fridge until the chocolate and caramel are set, about 15 minutes.
11. Break into chunks and serve.

Excerpted from Kosher Style by Amy Rosen Copyright © 2019 Amy Rosen Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.