Chocolate Matzo Morsels
40morsels (about)
40morsels (about)
  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Put the raisins or cranberries in a heatproof bowl, add enough very hot tap water to cover them and set aside to soak. When you’re ready for them, drain and pat them dry between paper towels.
  3. Toss the chunks of butter into another heatproof bowl, cover with the chopped chocolate and place the bowl over a pan of simmering water (the water shouldn’t touch the bottom of the bowl). Heat, stirring occasionally, until the ingredients are melted and smooth; don’t heat so much that the butter and chocolate separate. If the bowl is large enough to hold all of the ingredients, you can continue working in it; if not, scrape the butter and chocolate into a larger bowl.
  4. Working with a flexible spatula, stir in the salt, followed by the bits of matzo. When all the pieces of matzo are coated with chocolate, stir in the chocolate chips and dried fruit, stirring until everything is chocolate coated.
  5. The best way to shape these is to use a small cookie scoop, so you can neatly pack the matzo. If you don’t have a scoop, use a rounded teaspoon for each cookie and cup your hand to press the mix into the spoon and shape it. However you’re shaping the cookies, put them on the baking sheet as you go. When all the mix is used, slide the baking sheet into the freezer to set the chocolate, about 20 minutes. Once the chocolate is set, the cookies are ready to be served.
Recipe Notes

The cookies can be kept covered in the refrigerator for up to 4 days or packed airtight and frozen for up to 2 months. They’re surprisingly good snacked on straight from the freezer.