Preheat oven to 325°F. Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter.

Place the matzos on baking sheets, breaking them in half.

Melt the butter in a saucepan with the organic dark brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.

Bake until the sugar mixture is bubbling and thick, about 20 minutes.

Carefully remove pan from oven and top hot matzos with chocolate chips and let sit for a few minutes to allow chocolate to melt. Spread the melted chocolate over the toffee-coated matzos, and sprinkle chopped pecans on top.

Place the pans into the refrigerator until the treats are cold, about 30-45 minutes. Remove from fridge, break toffee into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.