Gluten Free Coconut Matzo Rocky Road Bars
A creative twist on classic rocky road that transforms gluten-free matzo into an irresistible layered dessert bar. Buttery caramel binds crispy matzo sheets while melted chocolate, toasted coconut flakes, crunchy nuts, and golden marshmallows create the signature rocky road texture on top. Perfect for Passover celebrations or anyone avoiding gluten, these bars offer all the nostalgic flavors of traditional rocky road in a unique matzo-based format that's both festive and satisfying.
Ingredients
- Glicks Cooking Spray or other nonstick spray or butter, for greasing
- 1 cup brown sugar
- 1 cup unsalted butter or margarine, 2 sticks
- 1 10 and 1/2 ounce box Yehuda GF Matzo, 10-12 squares
- 2 cups bittersweet and semisweet chocolate chips, mixed half and halfdairy-free chocolate chips1:1vegandairy-free
Ensure chips are dairy-free for vegan version
Full guide → - 2 cups unsweetened coconut flakes
- 2 cups nuts, toasted and roughly chopped
- 2 cups mini marshmallows
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and grease an eight-inch square baking pan with nonstick spray
- 2
Line the pan fully with foil that hangs over all sides like handles using two long pieces lined crosswise
- 3
Spray or butter the foil generously but not the handles
- 4
Melt brown sugar with butter in a deep saucepan over medium heat to create caramel
- 5
Once dissolved and beginning a low boil, time for three minutes without stirring
- 6
Place one whole matzo sheet in bottom of prepared pan
- 7
Pour thin layer of hot caramel over matzo and spread quickly with offset spatula
- 8
Place another whole matzo on top and repeat layering until matzo or caramel runs out
- 9
Bake for 15 minutes
- 10
Remove from oven while piping hot and top with half the chocolate chips, half the coconut flakes, half the nuts, and half the marshmallows
- 11
Repeat with remaining ingredients and arrange final layer attractively on top
- 12
Bake for 5 to 7 minutes more until marshmallows just start to become golden
- 13
Remove from oven and let cool thoroughly in pan for 3 to 4 hours
- 14
Use foil handles to transfer to cutting board, peel away foil, and slice gently with serrated knife
Tips
Work quickly when spreading the hot caramel as it sets fast and can become difficult to spread evenly across the matzo.
Toast the nuts beforehand for better flavor and crunch - spread on a baking sheet and toast at 350°F for 5-8 minutes until fragrant.
Let the bars cool completely before cutting to prevent the layers from falling apart when sliced.
Good to Know
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks
Can be made up to 3 days ahead - store covered until ready to serve
Cut into squares and serve at room temperature for best texture
Common Mistakes
Don't stir the caramel during the 3-minute boiling time to avoid crystallization
Work quickly with hot caramel to avoid it hardening before spreading
Let cool completely before cutting to prevent layers from separating
Substitutions
Dairy-Free Swaps
Ensure chips are dairy-free for vegan version
Full guide →Nut-Free Alternatives
FAQ
Can I use regular matzo instead of gluten-free?
Yes, regular matzo works perfectly if gluten isn't a concern. The texture and results will be very similar to the gluten-free version.
What if my caramel gets too hard to spread?
Return the pan to low heat briefly to soften the caramel, or work in smaller sections, reheating as needed between layers.
How long will these bars keep fresh?
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks for best quality and texture.