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Preheat oven to 350u00b0 F. Cover an 18 x 13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Cover the parchment paper evenly with the matzoh.In a large heavy bottomed saucepan, add brown sugar and butter. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil. About 2-4 min. Once mixture comes to a boil, keep stirring for another 3 minutes. Carefully pour caramel onto matzoh. Using a metal spatula, spread it out into an even layer. Place baking sheet into oven and bake for 12 minutes until the caramel topping is golden brown. While caramel is baking chop white chocolate into small pieces. Place in glass measuring cup and microwave for 2 minutes. Remove chocolate from microwave. Take a clean dry spoon and stir white chocolate. Pour melted white chocolate into a disposable plastic piping bag. Place the piping bag in a large glass or pitcher and fold down the top. Pour in white chocolate and let sit until you are ready to use it. Remove caramel covered matzoh from oven after 12 minutes Place on the counter. Immediately sprinkle caramel matzoh with chopped bittersweet chocolate or chocolate chips. Wait for a few minutes until chocolate has a chance to soften. Then, using a metal spatula, spread chocolate into an even layer twist the top of the piping bag closed and using a sharp scissors, cut a small tip off the end of the bag. Starting in one corner of the pan, pipe white chocolate in a zig zag pattern.Then starting in the opposite corner, pipe a zig zag pattern in the opposite direction. Using the sharp tip of a wooden skewer, drag it through the wet white and dark chocolate. While chocolate is still wet, sprinkle with sea salt. Chill pan for several hours until chocolate is firm. Peel off foil and parchment paper and place matzoh on cutting board cut matzoh store in airtight container in fridge. It will last for about 5 days
