More Matzo Roca

It’s become a yearly tradition at any seder I give or attend; and also a yearly tradition on my blog.

For me, Passover means two words:  Matzo.  Roca.

Whether you celebrate Passover or not—and you don’t have to be Jewish, either—I consider posting this a public service.



4 whole matzos

1 stick butter

1 cup brown sugar

16 oz. chocolate chips

½ cup chopped walnuts (optional)

Preheat oven to 350.

Lay matzo in a flat jelly roll pan or  cookie sheet that has been greased well.  You can break the matzo to fit into the pan.

Melt butter and add brown sugar and stir till bubbly.

Pour over matzo and spread lightly with a spatula.

Bake at 350 for 15-20 minutes.

Take out of oven and turn oven off.

Sprinkle matzo with chocolate chips and return to oven for 1-2 minutes.

It will melt quickly.  Remove from oven and spread with spatula.

Sprinkle with chopped nuts if you want.

Chill in refrigerator.  Break up into pieces after it is cold.

Can be made in advance, I put it into Ziploc bags and keep in refrigerator.

Amount of servings:  Hard to estimate.  I multiply the recipe several times—so plan accordingly.   In my experience,  the recipe above serves one.


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  1. says

    I make this every year and have for at least the past 15. I think if we only had that and matzo ball soup, my kids would be happy (they still haven’t developed a liking for gefilte fish). Thanks for spreading the word about matzo roca!

  2. says

    I am happy to spread the word–and the calories—every year. I’ve never been a fan of gefilte fish anyway; and I’d be happy to skip the soup if it meant more matzo roca. Thanks for commenting!

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