There was a synagogue two blocks from where I grew up, so though my family wasn’t Jewish, I had a strong awareness of Jewish holidays. And the food that went with them – thanks to the Kosher deli just near the synagogue. Matza always holds a special place in my heart. I enjoy it as crackers; in matzo ball soup and especially in this recipe for Passover candy, by my dear friend Emily.
It would be remiss not to mention that Emily is a dessert professional, so she can make even the simplest list of ingredients into delectable treats. These Matza Crunch Clusters are one of her signature items and I am so excited she agreed to share the recipe for Passover this year! I was happy to find the directions easy and the ingredients simple to find.
If you are reading the ingredients and aren’t sure, farfel is matza broken into pieces. Manischewitz makes an easy to find farfel. Oh, they even make matza that’s gluten-free, too! We’ve seen them in almost every local grocery store.
Happy Passover – and if you aren’t celebrating, try these anyways! They are a delight and great project to have kids help with!
1 cup chopped pecans
1 1/2 cup Matza farfel
1 lb. semi-sweet or bittersweet vegan chocolate (chips or squares)
Preheat oven to 350. Lay pecans on a cookie sheet and roast just until you smell the scent of pecan, 5 to 10 minutes depending on the oven. Reapeat with matza farfel. Let both items cool and prepare the chocolate.
Add chocolate to a small 1 1/2 to 2 quart slow cooker. Put slow cooker on high and stir after 5 minutes, continuing to stir every few minutes until chocolate is fully melted. Turn heat on slow cooker down to low.
When chocolate is smooth and liquid, add matza farfel and pecans alternately to the pot, folding gently until all ingredients are completely incorporated and enrobed in chocolate.
Line two cookie sheets with wax paper or parchment. Using forks or teaspoons, place clusters of chocolate mixture on the paper in bite-size portions. When it’s all on the paper, refrigerate.
Matza Crunch Clusters will peel off the paper in about 10-15 minutes. Store in an airtight container in the fridge or enjoy immediately.