OK, here’s another quick post because I have a scary deadline!
This is a great way to use up all the leftover matzo crackers after Passover. Or… it’s great to make anytime of year — whether or not you observe Passover at all!
I’ve been making this forever. I even gave some to Joan Rivers, who loooved it and said I could make a fortune on it. Unfortunately, I did not make up the recipe, so I can’t take credit for it.
Here is the fabulous recipe from David Lebovitz (who apparently adapted it from Marcy Goldman of betterbaking.com).
I decided to lighten it slightly, but cutting the caramel toffee part in half. In the past, I’ve found it to be a little too sweet and decadent. Also, instead of baking the toffee layer first, I spread the chocolate on soon after spreading on the toffee layer and sprinkled the almonds on top and then baked it, as I have seen in another recipe that uses this more streamlined technique. It was still delicious and went quickly. Seriously folks, this stuff is addictive!
Matzo Almond Roca
4 sheets of matzo crackers
1/2 stick butter (I used salted– if you use unsalted, add a pinch of salt to toffee mixture with vanilla)
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
6 oz. semi-sweet chocolate chips
1 cup sliced almonds, toasted
1. Preheat oven to 375 degrees. Line a baking sheet with foil. Place matzo crackers on sheet. Break into pieces to make it all fit on the edges. Set aside.
2. Melt butter and sugar together in a saucepan. Bring to a boil and cook for about 3 minutes, stirring constantly. Remove from heat and stir in vanilla extract. Pour over matzo crackers. Spread around to coat each cracker. Let cool slightly.
3. Melt chocolate in a double boiler or in the microwave, stirring at 30 second intervals. Pour chocolate over toffee covered matzo. Spread around to cover. Sprinkle with toasted almonds.
4. Put pan into oven and bake for about 5 minutes.
5. Remove and let cool to room temperature. Then freeze in freezer for about an hour. Break into pieces. Store pieces in a container –it will keep for a week, but it probably will be eaten much faster!
Note: If making for Passover, you can omit the vanilla or use a kosher brand. We do not keep kosher, so I used it.
This is what your pan should look like before baking.
Enjoy!
