This is the greatest Passover dessert that was ever created.
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Jelly Roll Pan (15 ½ x 10 ½)
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Lay enough Matzo (about 3 pieces) in a single layer on a margarine greased jelly roll pan. Break 3 rd piece of matzo to fit remaining space. Leave room for the caramel to go under the matzo.
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Melt 2 cubes (sticks) 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.
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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.
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(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.)
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Chill the Matzo Rocca in the refrigerator, then take out and break up into uneven pieces.
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Keep in refrigerator in a tight sealed container. Serves a crowd.
