Saturday, April 16, 2011

Matzah Rocha

This recipe has become a beloved tradition at our house each Passover. Everyone loves it and it makes for a perfect dessert after the Seder dinner... or anytime! I even made some for Ella's birthday party last year and they flew off the table. The key to this recipe is the salt. There is nothing better than the chocolate/salt combination. We're making a double batch!

Matzah Rocha

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/matzah to cover cookie sheet
plain kosher/coarse 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: with modifications by Heidi

1 comment:

Heide said...

Happy Passover! Thanks for posting this recipe.