Subcategories from this category: Sponge Cake with Icing

The oldest recipe for Passover candy is whole matzo spread with caramel and chocolate. It is quite tasty. However, this cluster recipe is not only tasty, but makes a beautiful presentation for the dessert table.


(Chocolate Matzo Farfel Clusters)



16 oz. (2 cups) semi-sweet or bittersweet chocolate chips

2 cups of matzo farfel, toasted  

1 cup chopped walnuts (pecans or almonds), toasted

¾ cups raisins, dark or golden (optional)

¼ cup coconut to decorate (optional)



Toast matzo farfel on a large, ungreased baking sheet for 5 minutes, in a preheated oven of 350 degrees. Add the nuts to the toasting matzo farfel in the oven, and heat for another 5 minutes.  Watch carefully to see that the nuts and farfel do not burn.

Put the chocolate chips in a glass bowl and place in the microwave. Start the microwave timer for 1 minute, then stir; if it is not melted do 30 seconds more. When the bowl gets hot, but not all the chips are melted, just smash the chips into the hot chocolate until they are also melted and continue stirring. You just don’t want to overheat the melted chocolate.

Add the farfel, nuts, raisins, coconut into the melted chocolate bowl, and mix thoroughly.

Spoon mixture onto a waxed paper, or foil-lined, baking sheet, or in petite ruffled paper candy cups. Refrigerate until set, about 30 minutes until hardened.



If allergic to nuts, increase the amount of raisins to 1 ½ cups.

If you don’t have a microwave, melt the chocolate chips in a double boiler.

If you can’t find matzo farfel in the store, you can use approx. 4 whole matzos, put them in a plastic freezer bag and crush them.




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