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Matzah Chocolate Clusters

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CATEGORY CUISINE TAG YIELD
Grains Jewish 30 Servings

INGREDIENTS

3 c Semisweet chocolate pieces
4 c Dry matzah, hand-crumbled
2 c Salted nuts

INSTRUCTIONS

Source: Making it with Matza, by Betty Newman
In double boiler, melt chocolate pieces over hot water. If you do not have
a double boiler, you can place the chocolate pieces in a smaller saucepan
and place into a larger pan that is half full of water. Bring water to boil
and continue to simmer until all chocolate has melted. (Microwave may be
used to melt chocolate.) Once melted, set chocolate aside and cool at room
temperature, about 15-20 minutes. Do not allow chocolate to get hard. In a
greased mixing bowl, combine melted chocolate, matzah and nuts. Stir
mixture until matzah is well coated with chocolate. Mixture will be sticky.
Place a piece of waxed paper onto a lightly greased 13-by-9-inch cookie
sheet. With wet hands, drop tablespoonful of matzah-chocolate mixture onto
cookie sheet and refrigerate for about two hours. Dried fruit and toasted
coconut may be added to batter. Posted to JEWISH-FOOD digest V97 #082 by
alotzkar@direct.ca (Al) on Mar 11, 1997

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