Preheat oven to 375 degrees. Line a large sheet pan with aluminum foil, over that put parchment paper. Place matzohs on the parchment paper, break into pieces in order to fit enough matzoh to cover the pan entirely. Set aside.

In a heavy sauce pan combine butter or margarine and brown sugar. Heat on medium, stirring constantly. When it is combined, add the salt. Bring to a boil. This will take about 10 minutes. Lower heat and continue stirring on a low - medium boil for another 3-5 minutes.

Pour mixture on top of matzo and spread evenly over the loboards. Put into the oven and reduce heat to 350 degrees. Bake for 15 minutes, but check often to make sure that the caramel is not burning. If so lower heat to 325 degrees. Remove from oven and immediately sprinkle all the chocolate chips on top of matzohs. Let it rest for 5 minutes. This is an important step because the hot caramel sauce will start to melt the chips to the perfect consistency for spreading. After 5 minutes, take a knife or spatula and spread the chocolate all over the matzoh.

If you want to add chopped candies or nuts to all or part of the matzoh, do so now. I added 3/4 cups chopped pecans to the matzoh you see in this recipe. Place tray in fridge to cool for 1-2 hours. After it is cooled (it can cool overnight if you want, no rush!), break the boards apart into a pieces and arrange on a serving tray. Make sure you let it cool completely before breaking into pieces.

Note: This is a great hostess gift for Passover. Buy a pretty candy dish and fill it up with the matzoh, and wrap it with cellophane and a beautiful ribbon. Voila--instant gift and dessert for the Seder.