Recipe - Matzah Chocolate Clusters

3 cup Semisweet chocolate pieces
4 cup Dry matzah, handcrumbled
2 cup 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 1520 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 13by9inch cookie
sheet. With wet hands, drop tablespoonful of matzahchocolate mixture onto
cookie sheet and refrigerate for about two hours. Dried fruit and toasted
coconut may be added to batter. Posted to JEWISHFOOD digest V97 #082 by
alotzkar@direct.ca (Al) on Mar 11, 1997