Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
Line the bottom of the sheet with matzoh, breaking cutting with a sharp knife if necessary to fill in any spaces.
In a sauce pan heavy duty saucepan, melt the butter.
Now add the coconut sugar together, and cook over low/medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly to prevent burning.
Remove from heat, add the optional salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.
Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
Remove from oven and immediately cover with chocolate chips. Let stand for 2-3 minutes, then spread with a spatula.