I’ve been at this eating Matzo thing for many decades and believe me, I’ve tried to find a way to like it. I think it tastes like toasted and salted cardboard. My brother, on the other hand, used to hide spare back-up boxes of matzo under his bed like a squirrel collecting acorns. I was never more grateful for those first GF years when I could skip the whole matzo thing and not give it another thought.
But last year two things happened. I suddenly wanted to make homemade GF matzo. The challenge was to beat the clock and make the whole thing from start to finish in 18 minutes. That was like waving a green NASCAR spatula flag in my face. You can read all about that and find the recipe here.
And then I literally tripped over a display of Yehuda Gluten Free Matzo at Whole Paycheck right after that kitchen NASCAR episode. I love that they offered them in the store. Though people who are fond of matzo say they are terrific I still didn’t like them all that much. I bet if my brother were around he’d undoubtedly hoard these GF matzo, too. Squirrel.
Matzo is still way down on my list of things to get all excited about. Until, that is, I came across Marcy Goldman’s recipe for Matzo Buttercrunch which you can find in her book, A Treasury of Jewish Holiday Baking. Based on Marcy’s fabulous recipe, both David Lebovitz and Smitten Kitchen created versions of Matzo Buttercrunch here and here. I followed David’s directions and after the chocolate application I topped it with hand-chopped roasted, and salted almonds (see photo below).
Talk about redeeming the lowly matzo. We stood over the kitchen sink and munched on the stuff until we were fat and happy and only crumbs remained. All I can say is that this should be on every Passover menu.
And while under the influence of mega-watts of sugar and chocolate I created my version of Coconut Rocky Road Matzo built firmly on Marcy’s Buttercrunch foundation.
This Coconut Rocky Road recipe is so easy you can prepare it in no time at all and with little effort. The cooked caramel stuff waits for no one s0 have the equipment and ingredients prepped before you begin. If you do, everything will go smoothly. You might as well get yourself a bunch of boxes of the GF Yehuda because you will want to make this more than once. I know things like that. Just like the matzo-hoarding-brother never knew that I knew he also kept peanut butter in his bottom dresser drawer.
Matzo was never this much fun when I was a kid. That this perfect matzo treat is also totally GF is no small miracle. Just like Passover. Chag Pesach Sameach.
|Passover Coconut Rocky Road Matzo, Gluten Free||
- 1 box Yehuda GF matzo
- 200 grams brown sugar (1 cup)
- 230 grams butter (they say you can use margarine but I don’t even want to go there) (2 sticks)
- 320 grams (2 cups) bittersweet and semisweet chocolate chips (mixed)
- 165 grams (2 cups) large unsweetened coconut chips (flakes)
- 160 grams (2 cups) chopped toasted nuts (I used hazelnuts and almonds)
- 200 grams (2 cups) mini marshmallows (use kosher if you like)
- Preheat oven to 350. Spray an 8×8 pan and line it fully with foil that hangs over from all sides like a handle (two long pieces placed opposite to one another. Spray or butter the foil generously (but not the handles). Set aside.
- In a deep (large-ish) sauce pan on medium heat melt the brown sugar with the butter. Once it is all dissolved and begins a low boil, time it for 3 minutes. Don’t stir the mixture during those 3 minutes. Get your matzo ready. You will want one whole sheet for each layer in the 8×8 pan. Place a matzo in the bottom of the pan. When the brown sugar/butter (caramel) is ready pour some over the first matzo and using an offset spatula or the back of a spoon spread it quickly. Be careful. It is quite hot. Quickly place another whole matzo on top and do the same. Keep going until the matzo is gone or the caramel is gone. Try to get as many layers as you can in the pan. I used the whole box. Place in the oven for about 15 minutes.
- In the meantime, get your other ingredients staged. Once it comes out of the oven and while it is hot, sprinkle some chocolate chips followed by coconut chips (flakes) and then nuts and mini marshmallows. Repeat and end with a few strategically placed marshmallows, coconut and chocolate chips and nuts on top so it looks attractive. Place pan back in the oven and bake for about 5 minutes more or until the marshmallows just start to become golden. Remove from the oven and cool. Using the foil handles, remove the whole thing from the pan and place on a cutting board. Peel away the foil – it should be one solid cookie and the foil will easily peel away. Place on the cutting board and gently slice into servings using a serrated knife. And fair warning: hide a piece before the whole thing vanishes, which it will.