1 cup brown sugar
1 cup unsalted margarine
Matzah
1 bag (12 ounces) semisweet chocolate chips
Coconut
Sliced almonds
Chopped walnuts

Preheat oven to 375 degrees. Line a cookie sheet that has sides with matzah.  Boil brown sugar and margarine until it comes to a rolling boil.  Pour over matzah spreading to cover.  Bake for 5 minutes.  Now sprinkle the chocolate chips over the top.  Bake about 5 minutes to melt (the chips will look whole but may be melted).  Spread the melted chocolate chips evenly.  Now sprinkle with your choice of coconut, nuts or sliced almonds.  I do a little bit of each over different parts of the sheet. Put in refrigerator for 2 hours, do not cover.  Break into odd jagged shapes.  Freezes well.

4 egg whites
1 teaspoon vanilla
1 cup superfine sugar

Chocolate Ganache:

6 ounces bittersweet chocolate, broken in pieces
1/2 cup scalded pareve whip

Preheat oven to 225 degrees. Beat whites until foamy in an electric mixer.  Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses or drop by the tablespoon.  Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.

To prepare chocolate ganache, pour hot, scalded whip over chocolate. Blend until smooth. Cool.

To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.

This dessert has become a Pesach family tradition in our home and it is the job of our oldest daughter to make it every year.

8 ounces semisweet chocolate
½ cup (1 stick) margarine
8 eggs, separated
1 cup sugar

teaspoon vanilla

Preheat oven to 325 degrees.  Melt chocolate and margarine over very low heat.  Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar.  Gradually stir in chocolate and vanilla.  Beat whites until soft peaks form.  Gradually add remaining ¼ cup sugar and continue beating until stiff.  Gently fold whites into chocolate mixture. Pour ¾ of batter into a 9-inch spring-form pan. Cover and refrigerate remaining batter.  Bake cake for 35 minutes.  Cool completely.  Spread remaining batter over top of cake.  Refrigerate or freeze.  Serves 10-12.

3 cups chocolate (whatever kind you like, depending on your taste preferences and if you would like it to be dairy or pareve)
1-1/2 cups toasted matzah farfel
¾ cup toasted chopped nuts (pecans, cashews, walnuts or almonds or some combination)
¼ cup dried apricots, diced
¼ cup chopped marshmallows
¼ cup dried cranberries

Melt chocolate over very low heat, stirring until smooth.  Add rest of ingredients, mixing well.  Line cookie sheets with waxed paper.  Drop tablespoonfuls of the chocolate mixture onto the paper. Refrigerate until hardened.  Remove from waxed paper and place in Ziploc bags.  Store in freezer.