Yield: 30 Servings
|3 cups||Semisweet chocolate pieces|
|4 cups||Dry matzah, hand-crumbled|
|2 cups||Salted nuts|
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@... (Al) on Mar 11, 1997