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MATZO ROCCA PASSOVER CANDY

This is the greatest Passover dessert that was ever created!

By Eileen Mintz April 14, 2011

In the Jewish calendar, a holiday begins on the sunset of the previous day, so observing Jews will celebrate Passover on the sunset of Monday, the 18th of April.

What you need for this delicious Dessert:

Jelly Roll Pan (15 ½ x 10 ½)

4 pieces of Matzo

butter

1 cup of brown sugar

8 oz of semi sweet chocolate chips

chopped, toasted nuts of your choice

Lay enough Matzo (about 3 pieces) in a single layer on a margarine greased jelly roll pan. Break 3rd piece of matzo to fit remaining space. Leave room for the caramel to go under the matzo.

Melt 2 cubes of unsalted butter in a heavy duty saucepan. Add 1 cup of brown sugar. Bring to a boil and continue boiling on medium heat until good and bubbly (about 4 minutes) Pour this hot caramel mixture over the matzo.

Put into a 325 to 350 degree oven and bake anywhere from 8 to 12 minutes. Watch carefully as you don’t want it to burn, just bubble. Check at 8 minutes. Take out and add 8 ounces of semi-sweet chocolate chips by tossing over all the caramel mixture. Turn off heat and place the pan back into the oven again for 3 minutes. Take out of the oven and then add a handful of chopped toasted pecans or walnuts. Also you can use chopped almonds.

(To toast nuts, lay out an even layer on a jelly roast pan and toast in a 300 degree oven for about 8 minutes. Keep in airtight jars.)

Chill in Matzo Rocca in the refrigerator, then take out and break up into uneven pieces.

Keep in refrigerator in a tight sealed container. Serves a crowd.