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Matzah Roca

aka Matzah Crack

Matzah Roca

Matzah Roca

The recipe for this is all over the place, credited to more than a couple of people. My Grandma Inge always had a tin of the saltine cracker version stashed away during the non-Pesach months of the year, but I didn’t have the kosher l’Pesach version until about 10 years ago. I’ve made up for lost years since then by going through an unseemly amount of butter, brown sugar, and chocolate to turn plain old matzah into highly addictive Matzah Roca. Everyone I know who tries this for the first time immediately refers to it as Matzah Crack. Beware, it really is hard to stop eating this. Especially if you add a good sprinkling of sea salt or kosher salt to the top. We don’t even bother with the chopped nuts these days, we like ours simple and salty.

Matzah Roca

  • 4 – 6 sheets of matzah
  • 1 cup butter (2 sticks or 8 oz)
  • 1 cup brown sugar or rapadura
  • pinch of salt
  • 1 tsp vanilla 
  • 1 heaped cup slavery-free chocolate chips or, if you’re feeling artisanal, chop up a fancy high-percentage cacao chocolate bar
  • more kosher or coarse sea salt for sprinkling on top, to taste
  • Optional: 1 heaped cup chopped nuts (pecans, walnuts, almonds, pistachios, hazelnuts, pick your pleasure)
  1. Line a half sheet baking tray with parchment paper (that’s an 18×13″ tray with a solid lip). 
  2. Cover the half sheet with a single layer of matzah, breaking the sheets as necessary to fill the space.  
  3. Preheat your oven to 350 degrees F. 
  4. Combine the butter, sugar, and pinch of salt in a small saucepan. Bring to a boil over medium heat, stirring frequently.
  5. Let it boil undisturbed for 3 minutes. Remove from heat and stir in the vanilla. 
  6. Pour the hot toffee evenly over the matzah and pop the tray into the oven. 
  7. Bake until the entire top is bubbling, checking frequently so that you don’t burn it all to a crisp. This takes 5-10 minutes in my convection oven.
  8. Remove tray from oven and sprinkle chocolate evenly over the top. 
  9. Return tray to oven for a minute or two, until the chocolate has softened all the way through. 
  10. Remove tray from oven again and spread the chocolate evenly over the surface, working gently to keep the toffee from sliding off under the chocolate. 
  11. Sprinkle the entire surface lightly with more salt to taste and the chopped nuts if you like those.
  12. Allow to cool completely then break into chunks and store in a large jar in your freezer.

B’tei Avon!

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