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Prepare the matzo. Preheat oven to 350F. Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately 4).
Make the toffee. Place 1 cup butter and 1 cup brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes, until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from the heat and add 1 Tbsp vanilla extract, then carefully stir to combine.
Bake the matzo. Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 8-12 minutes. The toffee will look cracked on top.
Finish with chocolate. Remove baking sheet and pour entire bag of chocolate chips evenly over the top. Bake an additional 3-5 minutes. Spread chocolate in an even layer with an offset spatula. Generously sprinkle sea salt all over the top, cool to room temperature, then refrigerate until hard, about 2 hours. It will look like too much salt, but trust me - it's not! Break matzo into bite-size pieces. Store in refrigerator in an airtight container until needed.