3 SQUARES OF PLAIN MATZAH
1 CUP BAKERS SHREDDED COCONUT
1 CUP CRANBERRY CRASINS
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS
1 CUP OF SLIVERED ALMONDS (TOAST IN 350 DEGREE OVEN FOR 7 MINUTES)
CRUMBLE THE 3 SQUARES OF MATZAH INTO SMALL PIECES
THEN MIX ALL THE INGREDIENTS EXCEPT THE CHOCOLATE TOGETHER WITH THE MATZAH
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS UNTIL SMOOTH.
ADD THE CHOCOLATE TO THE ABOVE DRIED INGREDIENTS
PLACE WAX PAPER ON COOKING SHEET; THEN SPREAD THE MIXTURE OUT ON THE COOKIE SHEET AND FLATTEN WITH A METAL SPATCHLER.
REFRIDGERATE OVER NIGHT AND THEN BREAK INTO PIECES
For some reason my nice gentile wife was craving a good Passover dinner so she made the charoset and I made the matzo ball soup and brisket. I had to run to Ace hardware to get a clothes dryer vent hose and half way there was a call. Picture this she was on the phone batting her eyes asking me to stop and get some matzo. Don’t know what it is but it works every time, those eyes I tell you, I stopped at Shaws grabbed a box and headed home with a hose and matzo.
Not sure about you but the taste always brings me back to when I was a kid, the wooden bowl, curved red handle metal chopper and the job of making the charoset. I felt so important and then there was the taste testing.
- 3 honey crisp apples
- ½ cup chopped pecans
- 1 Tbsp. honey
- 1 Tbsp. sweet wine
- 1 tsp. cinnamon
- 188/2 cup raisins
Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.