5 Ingredients or Fewer

Passover Rocky Road

April  8, 2014
5 Ratings
Photo by James Ransom
  • Makes 20 pieces
Author Notes

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

What You'll Need
  • 10 regular-size marshmallows (70 grams)
  • 2 sheets matzo (I use the extra-thin and crispy kind), broken into bite-sized pieces
  • Generous 1/2 cup walnut pieces (55 grams)
  • 8 ounces milk or dark chocolate (up to about 64% cacao), coarsely chopped (225 grams)
  • 1/8 teaspoon flaky sea salt, such as fleur de sel or Maldon
  1. Line a baking sheet with parchment or wax paper.
  2. Cut each marshmallow in 6 pieces and toss them in a bowl with the matzo pieces and walnuts.
  3. Put the chocolate in a medium stainless bowl and set it directly in a wide skillet of almost simmering water. Stir until the chocolate is melted and smooth. Remove the bowl from the water and let the chocolate cool, stirring thoroughly and frequently, until it is at 90° F. Pour the matzo 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.
  4. Refrigerate the pan for 10 to 15 minutes to set the chocolate. Serve at room temperature. Cut the sheet into squares or random pieces with a sharp knife, or break them apart with your hands.

See what other Food52ers are saying.

  • Paige W
    Paige W
  • RLiza
  • Isabel Gibson
    Isabel Gibson
  • Mark Perino
    Mark Perino
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 Craftsy.com, 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!).

11 Reviews

Paige W. March 29, 2021
Even easier than toffee matzo. Adding this recipe to the Passover recipe rotation.
lois April 17, 2017
This was great. I love the matzah toffee stuff that everybody makes, and I'm certainly not above eating it, but I can't bring myself to make something with all that butter and sugar. Compared to that, this is virtuous!
Lynsay April 14, 2017
This is super delicious. The salt is key, helps cut the sweetness. I also think you could probably increase the amount of nuts and matzah a bit, as I thought it was a bit too much chocolate. I ran out of walnuts, so added pecans to get to 55 grams of nuts, and threw in a bit of shredded coconut.
rebecca M. March 16, 2017
why not use matzoh farfel instead of breaking up sheets into small pieces? Is there a difference?
lois March 20, 2017
Price! You spend a lot of more for a can of matzoh farfel than a box of matzoh, and it's pretty easy to break up a few sheets of matzoh.
RLiza April 27, 2016
Just made this. So addictive, have to stop myself from eating too much.
Isabel G. April 21, 2016
Thanks, Joy. I live in Canada, but we have Whole Foods, so will definitely try there. Haven't had a marshmallow in years; so excited!
Isabel G. April 14, 2016
What kind of marshmallows do you use? The usual ones contain gelatin and are therefore not kosher (or vegetarian).
Joy S. April 20, 2016
I buy Kosher for Passover mini marshmallows at Stop & Shop or Whole Foods (Boston, MA)
Mark P. May 16, 2014
Awesome. Totally reccomend!
blima April 22, 2014