If there’s one dessert that you make on Passover, it has to be these Chocolate Rocky Road Matzah Clusters. As we all know, Passover can be one of the most challenging holidays when it comes to creative recipe ideas. After all, we only have a giant, tasteless cardboard cracker to work miracles with.
Chocolate Rocky Road Matzah Clusters has become our go-to miracle dessert. They are easy to make and everyone loves them. I guarantee that any amount you make will be devoured. They are that good!
You can make Rocky Road Matzah Clusters in about 10 minutes. You will need matzah, chocolate chips, mini marshmallows, walnuts and a little sea salt. Start by breaking the matzah into small, bite size pieces add the marshmallows and crushed walnuts in a large pan. Then it’s time to melt the chocolate.
You can melt the chocolate chips the traditional way – in a bowl sitting in another bowl of hot water. However, I opt for the quicker microwave version. I place the chocolate chips in a glass microwavable bowl and heat them 30 seconds at a time. Stir them with a spoon after each 30 seconds. Do this until all the chocolate has melted and is smooth Be careful not to overcook them.
Once melted, add the broken matzah pieces, marshmallows and walnuts and mix them until the matzah is well coated. You can use a spoon or your hands. There will be just enough chocolate to coat all the matzah.
Cover a baking sheet with parchment paper. Next, spread the mixture evenly over the parchment paper and lightly sprinkle sea salt over the pan.
Place the baking sheet into the freezer for 30 minutes. Leave them in long enough for the chocolate to firm. Finally, break the chocolate into small bite sized pieces and serve chilled or at room temperature..
These Rocky Road Clusters can be made ahead of time and frozen. They will keep in the freezer for quite a long time. Remember to ration them because they will go fast!
Enjoy and chag sameach!
Chocolate Rocky Road Matzah Clusters
Equipment
- Microwave
DESCRIPTION
INGREDIENTS
- 2 cups mini-marshmallows
- 2 sheets matzah (broken into bite-sized pieces)
- ½ cup walnut (broken into pieces)
- 8 ounces chocolate chips (dairy-free)
- ⅛ teaspoon sea salt
INSTRUCTIONS
- Line a baking sheet with parchment or wax paper.
- Combine the mini-marshmallows, matzah pieces and walnuts into a bowl and mix them.
- Microwave chocolate chips in a microwave-safe bowl 30 seconds at a time, stirring each time until the chocolate has melted and is smooth. Do not overcook.
- Remove the bowl and pour the matzah mixture over the chocolate and fold until the pieces are thoroughly coated — there will be just enough chocolate. Use a spoon or your fingers to drop clusters on the parchment paper, or spread all of the mixture in a large layer. Sprinkle very tiny pinches of salt (crushing the largest flakes) over the chocolate.
- Place pan in freezer for 30 minutes in order to set the chocolate. Serve chilled or at room temperature. Cut the sheet into squares or random pieces with a sharp knife, or break them apart with your hands.
Notes
- If chocolate is thick can add a little vegetable oil to smooth
- These can be stored for a month in the freezer.
NUTRITION
see more Passover recipes here.
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