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Matzo Roca

From the collection

If adding nuts to the matzo roca, toast them first to bring out their flavor.


This recipe comes from Hannah Cordes. For more about Passover cooking, read “Mighty matzo.”


4 matzo
1 cup butter
1 cup brown sugar
1 cup chocolate chips
1 cup chopped almonds or walnuts (optional)


  1. Preheat oven to 350 degrees.
  2. Cover a cookie sheet with aluminum foil and grease the foil evenly with butter (or cover cookie sheet with a silpat mat). Place the matzo side by side on the foil.
  3. In a saucepan, combine the butter and brown sugar and boil on medium-high heat for 5 minutes, stirring constantly. Pour mixture evenly over the matzo.
  4. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the matzo. When the chips have softened, spread the chocolate evenly with a knife. If using, sprinkle nuts on top.
  5. Freeze on the baking sheet for 1 hour. Break into pieces and store in the refrigerator.

This content is from the Zena Chew collection.

There are 2 comments on this item
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50% recommend this recipe
1. by Fearless Kitchen on Apr 9, 2009 at 10:08 AM PDT

This looks great! I want to send it on to all my friends who keep complaining about matzo.

2. by Leora on Apr 23, 2009 at 2:04 PM PDT

This is the most amazingly easy crowd-pleaser ever.... I make it all through Passover, and afterwards with all the leftover matzah... but tell you teeth to watch out!

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