Gluten free coconut matzah rocky road
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This is an adaptation of Marcy Goldman’s original Caramel Matzah Crunch from A Treasury of Jewish Holiday Baking. Do use the whole box of matzo and make as many layers as possible, which leads to an incredible flaky base. Make this well ahead —it takes a long time to cool.
Makes: 12 to 16 pieces
Peparation: 10 minutes
Cooking: 20 to 22 minutes (plus 3 - 4 hours cooling)
Non-stick spray or butter, for greasing
200g brown sugar
230g unsalted butter or kosher margarine
300g Gluten-free matzah squares
340g bittersweet and semi-sweet chocolate chips, mixed (half and half)
115g unsweetened coconut flakes
300g nuts, toasted and roughly chopped
135g mini marshmallows
Preheat oven to 350°F. Grease an 20cm square tin with nonstick spray.
Line the pan fully with two long pieces of foil that hang over all sides. Spray or butter the foil generously but not ends that hang over the tin.
In a deep saucepan over medium heat, melt the sugar and butter to create the caramel. Once it is all dissolved and begins a low boil, time it for 3 minutes and don’t stir.
Use one whole sheet of matzah for each layer in the pan. Place a matzah in the bottom of the greased pan. When the caramel is ready, pour on a thin layer and spread it quickly and carefully. Quickly place another matzah sheet on top and repeat until you run out of matzah or caramel.
Bake for 15 minutes.
Remove from the oven and whilst piping hot top with half the chocolate chips, half the coconut flakes, and then half the nuts and half the mini marshmallows. Repeat. Decorate with marshmallows, coconut, chocolate chips, and nuts so it looks attractive.
Bake for 5 to 7 minutes more, or until the marshmallows start to become golden. Cool in the pan for 3 to 4 hours. Use the foil handle to transfer it to a cutting board. Peel away the foil. Gently slice, using a serrated knife.
Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, The Experiment £12