- 1 1/2 cups matzo farfel
- 5 ounces semisweet or bittersweet chocolate
- 1/4 cup toasted, shredded sweetened coconut
- 1/2 cup unsalted, roasted, peanuts coarsely chopped
- 1/2 cup dried cranberries, cherries or apricots, coarsely chopped
In a 350-degree oven, toast the matzo farfel for 5 minutes to crisp up. In a completely dry bowl or double boiler set over barely simmering water, melt the chocolate. Mix in the farfel, coconut, peanuts and dried fruit. Form 1-inch haystacks of the mixture on a parchment lined cookie sheet and refrigerate for 1/2 hour to set. Serve chilled.