Line two baking sheets with parchment paper. Place two boards of matzo on each baking sheet.
Melt butter in a medium-sized, heavy-bottomed saucepan.
Add sugar, water, and syrup to the pan and stir to dissolve the sugar. Once sugar is dissolved, do not stir again. (Stirring can cause the sugar to crystallize and make the toffee grainy. If sugar crystals appear on the side of the saucepan, brush them down with a pastry brush dipped in water.)
Bring the mixture to a boil over high heat and boil until caramel reaches the hard crack stage (300°F) on a candy thermometer), approximately 8 to 10 minutes. You will see the mixture darken, and it will begin to smell like caramel.
Pour toffee mixture over matzoh and spread evenly. Allow toffee to firm up for a few minutes.
While toffee is cooling, place chocolate chips in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty-second intervals and pausing to stir until melted.)
When toffee is set, pour melted chocolate over matzoh boards and spread with an offset spatula to coat toffee evenly.
While chocolate is still warm, top each piece of matzoh with chopped figs, pepitas, and peppercorns, if using.
Allow chocolate to cool completely, about one hour. Break into pieces with your hands. Store chocolate toffee matzoh in an airtight container.
Note: When making toffee, it’s important to add an inverted sugar, such as corn syrup, to prevent the granulated sugar from crystallizing. However, many people do not consider corn syrup to be kosher for Passover. Thus, I suggest using Lyle’s Golden Syrup, which is a British cane syrup for use in Passover dessert recipes. You can find it in better grocery stores or online.