- Chocolate, nuts, marshmallows and matzo – what is there not to like? Enjoy as a treat, with a cup of coffee or when ever you want a chocolate fix!
- They are vegan, dairy free and can be adapted to suit your needs with whatever matzo variety you prefer – wholewheat, spelt, gluten free.
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Makes: Approx 28 clusters
Ingredients:
- 70g mini white marshmallows
- 100g toasted pecan nuts – roughly chopped
- 55g walnut pieces – toasted
- 2 sheets matzo – broken into bite-sized pieces
- 225g dark chocolate – coarsely chopped
- ½ teaspoon flaky sea salt
Method
- Line an oven tray with baking parchment.
- Cut each marshmallow into small pieces and toss into a bowl with the toasted pecans and walnuts.
- Put the chocolate in a glass bowl and place directly in a wide saucepan of almost simmering water.
- Stir until the chocolate is melted and smooth. Carefully remove the bowl from the water and let the chocolate cool, stirring thoroughly and frequently.
- Pour the melted chocolate over the matzo mixture and fold until the pieces are thoroughly coated -- there will be just enough chocolate.
- Use a spoon to drop clusters on the baking parchment. Sprinkle very tiny pinches of salt (crushing the largest flakes) over the chocolate.
- Refrigerate the tray for 10 – 15 minutes to set the chocolate.
- Serve at room temperature.
Tagged in:
American,
Chocolate,
dessert,
Jewish,
marshmallows,
Matzah,
Passover,
Pecan nuts,
Pesach,
Picnic,
snack,
Walnuts
