Ingredients:
3 pieces Matzah
2 T Unsalted Butter
1 C Brown Sugar
8 oz semi-sweet chocolate chips
Handful toasted pecans, walnuts, or almonds
- Lay enough Matzo (about 3 pieces) in a single layer on a margarine greased jelly roll pan (15 ½ x 10 ½). Break 3 rd 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.
