Ok, so this recipe for Rocca Candy is not good nutrition or a healthy lifestyle choice, but it is so delicious and simple and it’s okay (in my opinion) to splurge now and then (like during a holiday). Everything in moderation, right? I say, if you are going to eat candy, at least make it yourself so you know what’s in it!
The recipe is made with matzo, which makes it Passover candy. But you can make it with saltines (that’s what I do) and it can be Easter candy. I found it at my local Macaroni Kid (if you have kids and are looking for things to do in your area, this is a great resource!). I have included the recipe below, or you can find it at Macaroni Kid.
You Will Need
- Jelly Roll Pan (15 ½ x 10 ½)
- Brown Sugar
- Semi-sweet chocolate chips
- Chopped toasted pecans or walnuts or almonds (optional)
What to do
Lay enough Matzo (about 3 pieces) in a single layer on a margarine greased jelly roll pan. Break 3rd piece of matzo to fit remaining space. Leave room for the caramel to go under the matzo.
Melt 1/2 cup of unsalted butter in a heavy duty saucepan. Add 1 cup of brown sugar. Bring to a boil and continue boiling on medium heat until good and bubbly (about 4 minutes). Pour this hot caramel mixture over the matzo.
Put into a 325 to 350 degree oven and bake anywhere from 8 to 12 minutes. Watch carefully as you don’t want it to burn, just bubble. Check at 8 minutes.
Take out and add 8 ounces of semi-sweet chocolate chips by tossing over all the caramel mixture.
Turn off heat and place the pan back into the oven again for 3 minutes.
Take out of the oven and then add a handful of chopped toasted pecans or walnuts. Also you can use chopped almonds. (To toast nuts, lay out an even layer on a jelly roast pan and toast in a 300 degree oven for about 8 minutes. Keep in airtight jars.)
Chill Rocca in the refrigerator, then take out and break up into uneven pieces. Keep in refrigerator in a tight sealed container. Serves a crowd.
Happy Easter or Passover to you!
Recipe By: Eileen Mintz from Mercer Island, WA