Step 1

Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil or parchment paper, then grease with nonstick spray.

Step 2

Arrange the matzo on the prepared baking sheet in a single layer, breaking or cutting the crackers with kitchen scissors as needed to fit.

Step 3

In a small saucepan over medium heat, melt together the butter, brown sugar, and kosher salt. Once the butter has melted, whisk frequently as the mixture comes to a boil (if it separates, keep whisking and it will come together), then continue to whisk constantly for about 2 minutes, until the mixture is glossy and slightly thickened.

Step 4

Pour the toffee over the matzo crackers and spread as evenly as possible with an offset spatula.

Step 5

Bake the matzo for 5–7 minutes, until the toffee is bubbling and crackled.

Step 6

Remove from the oven and immediately sprinkle the chocolate chips evenly over the matzo. Let sit for 2–3 minutes for the chocolate to melt, then spread evenly over the toffee with an offset spatula.

Step 7

Immediately sprinkle the pistachios, cherries, and flaky salt all over the chocolate before it sets. Transfer to the refrigerator to set completely, at least 30 minutes.

Step 8

Break the brittle apart with your hands into bite-size pieces. Store in an airtight container in the refrigerator for up to 5 days.

Step 9

Enjoy!