A 20-Minute, Chewy-Crunchy-Salty-Sweet Treat for Passover

April 14, 2014

Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice shares a new, addictive dessert to steal the show at your seder -- and to keep around for the rest of the year.

Passover Rocky Road from Food52

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This chewy, crunchy, sweet, and slightly salty chocolate treat takes only 10 minutes of prep and 10 minutes in the fridge. And you can make individual clusters or one large sheet to cut up.

If you know how to temper chocolate, go ahead and temper it properly before folding the other ingredients into it. Otherwise, this recipe includes my "cheater's" method: The chocolate is simply melted and cooled to 90° F with plenty of stirring. Nine times out of ten, it ends up tempered (or close enough!) by the time the other ingredients are thoroughly folded into it! Go figure...

And, by the way, large marshmallows always taste better than miniature marshmallows, so it's worth the few extra seconds to cut them up. 

Passover Rocky Road from Food52

Passover Rocky Road 

10 regular-size marshmallows (70 grams)
2 sheets matzo, broken into bite-size pieces
Generous 1/2 cup (55 grams) walnut pieces
8 ounces (225 grams) milk or dark chocolate (up to about 64% cacao), coarsely chopped
About 1/8 teaspoon flaky sea salt, such as fleur de sel or Maldon

See the full recipe (and save and print it) here.

Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet. 


Photos by James Ransom


See what other Food52 readers are saying.

  • Sheila Litman
    Sheila Litman
  • trvlnsandy
  • Heather Johnson Dean
    Heather Johnson Dean
  • MrsMehitabel
  • Julie Myers
    Julie Myers
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


Sheila L. April 15, 2014
Heather, in my store in London they sell kosher for Passover marshmallows.
trvlnsandy April 14, 2014
I do this sometimes with whatever cereal I have on hand - and whatever nuts, etc. when I want chocolate and don't have it. If I'm in a real hurry - put the 'drops' in the freezer for faster eating.
Heather J. April 14, 2014
sounds delicious but definately not kosher with marshmallows. to make this kosher you would have to find kosher marshmallows
MrsMehitabel April 14, 2014
Or make your own! It's totally easy- that's probably what I would do!
Julie M. April 15, 2014
Alice indeed made the recipe with Kosher marshmallows! Thanks for pointing that out.