From Harriett Silverman who got it from Annabel Cohen
- 3 cups semi sweet or milk chocolate chips
- 1 cup peanut butter or almond butter
- 4 cups matzo farfel, lightly toasted in the oven
- 2 cups roasted cashews, peanuts or other nuts (salted is ok)
- 1 ½ cups dried cranberries, cherries or other dried fruit
- 1 cup sweetened, flaked coconut
Line a clean baking sheet with parchment or wax paper. Set aside.
Place chocolate chips in a microwave safe bowl and cook on high for 2 minutes. Remove from oven and stir well, until melted. Stir in the peanut butter until smooth.
While the chocolate is melting, place remaining ingredients in a large bowl and toss well.
Drizzle the chocolate mixture over the farfel mixture and using a large spoon or plastic gloved hands, toss well to coat.
Spread the mixture on the baking sheet and cool at room temperature or cooler for one hour or more. Break up the crumble and place in a serving bowl.
Makes about 10 cups of crumble or 12 or more servings.
Rehfwitz Recipes 