Make sure peanut butter is at room temperature, if not heat until warmed through and soft. Set aside.

Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges.

Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.

Dollop peanut butter over chocolate while it is still warm, and use toothpick to make the swirl design.

Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap!

Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.

Sprinkle nuts, raisins, coconut and seeds evenly over the chocolate. Sprinkle with 1 teaspoon of flaky sea salt if you'd like!

Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap, toffee will connect your pieces!

Make the toffee (see directions below).

Once you've poured your toffee over the matzo and have spread it, scatter the chocolate chips directly on the hot toffee covered matzo squares. Leave it to sit for 5 minutes, and then use an off-set spatula spread it to cover the toffee.

Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

In a medium sauce pan, before heating, add your maple sugar (you can use coconut sugar but we prefer maple sugar), 1 tablespoon of water and vanilla extract. Add butter and turn the heat to medium.

As the sugar begins to melt, immediately begin to stir the mixture with a spatula, in one direction only. You are doing this to prevent any sugar from burning and to help both the butter and sugar to melt evenly. Once most of the sugar and butter has melted, switch to a whisk and gently whisk the mixture together, in one direction, until it is fully emulsified. If you *do not* start whisking right away, the toffee may not come together.

Once it is fully melted and emulsified, stop whisking. Continue to cook the toffee over medium-low heat, without disturbing, until it reaches a temperature of 290 degrees with a candy thermometer. This took us about 10 minutes, but watch to avoid burning.

Turn off heat, and add salt. Slowly whisk until combined.

Carefully pour toffee over matzo. Using an offset spatula spread the toffee evenly.

Continue with step above to spread your chocolate.