Passover is ending, but what to do with all of that left over matzah? Better yet, what new thing can you create with GF crackers? Here is my recipe for Matzah Rocha. It is truly a treat and should be made throughout the year. Last night I made a batch that was half regular matzo, half GF crackers. Now all of our glycemic indexes are off the charts!
1 cup of unsalted butter (2 sticks)
1 cup dark brown sugar, firmly packed
12 ounces of semi-sweet chocolate chips
4 boards matzah or enough GF crackers/matzo to cover cookie sheet
plain kosher or sea salt (optional)
Preheat the oven to 350°. Cover a cookie sheet with foil, grease the foil with cooking spray. Lay out matzah in a single layer, breaking boards as needed to cover the foil completely.
Boil butter and brown sugar together over medium-high heat for 3 minutes, stirring constantly. (It’s important to bring to a boil and keep boiling for 3 minutes to allow the butterscotch to fuse together, but do not boil for much longer than 3 minutes, as butterscotch burns easily.) Working quickly (before butterscotch hardens), pour butterscotch over matzah and spread over the whole surface. Allow some time for it to harden.
Melt chocolate chips over a double broiler, or over low heat in a heavy bottomed saucepan, taking care not to scorch. Spread the chocolate over the butterscotch. Sprinkle lightly with salt.
Bake at 350° for 5 minutes to allow everything to set. Freeze for one hour or more, keeping the cookie sheet as level as possible. Break into pieces and serve. Can be enjoyed cold or at room temperature.
Yields: Serves 8-10
Time to make: 1½ hr
Source: Bigoven.com with modifications by Heidi