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Chocolate Farfel-Nut Clusters
by Diana Baker Woodall
Servings: Makes about 30 clusters
These clusters are easy to make and are always popular when served to friends and family. Matzo farfel, available in most major supermarkets, is simply matzo that has been chopped into small pieces. Toasting the matzo farfel and nuts is an important part of this recipe as it intensifies the flavor of these ingredients. For a delicious variation, create rocky road bonbons by adding 1/2 cup diced Passover marshmallows or mini-marshmallows along with the farfel and nuts.
If the clusters are not eaten within a few hours, store them in the refrigerator; otherwise, a white powder will form on the outside. They’re still fine to eat, however.
1 1/2 cups matzo farfel
1 lb. Passover semisweet chocolate, chopped
1 cup chopped toasted pecans, walnuts or skinned hazelnuts
Preheat oven to 350 degrees F/180 degrees C.
Spread the matzo farfel on a baking sheet and bake, stirring occasionally, until lightly toasted, 10 to 15 minutes.
Line another baking sheet with waxed paper or place about 30 paper candy cups on the baking sheet.
In the top pan of a double boiler set over but not touching simmering water in the bottom pan, melt the chocolate, stirring occasionally. Pour the melted chocolate into a large bowl. Add the matzo farfel and pecans and stir until thoroughly combined. Drop the mixture by tablespoonfuls onto the prepared baking sheet or into the candy cups. Refrigerate until the clusters are set, about 45 minutes.
To serve, peel the clusters off the waxed paper and arrange on a platter, or arrange the candy cups on a platter.
Makes about 30 clusters.
Source: The Gourmet Jewish Cookbook by Judy Zeidler (William Morrow and Co., Inc., 1988).