Creole Spiced Chocolate Toffee Matzo

Preheat oven to 350 and prep a  9 x 14 rimmed baking sheet with parchment paper, covering all the sides (if 9 x 14 won’t fit in your fridge, use 2 smaller sheets of your choosing). Then cover with matzo sheets, breaking as necessary to fit.
In a small or medium sized saucepan, bring butter, brown sugar and Creole seasoning to a boil (whisk often). Cook for about 3 minutes (continuing to whisk often), or until it’s bubbly and thickened.
Pour toffee over matzo and put in oven for 10-15 minutes, or until bubbly all over (check often to make sure it doesn’t burn).
Remove from oven and cover with chocolate chips. After a few minutes, they’ll start to melt and look shiny. Spread the chocolate over the toffee with a spatula, then sprinkle chopped peanuts over the top.
Transfer to fridge for about 45 minutes to chill, then break into pieces and store in an airtight container in the fridge until serving.