Pre-heat oven to 325F.

Combine the farfel, almonds, coconut, pecans, salt, cinnamon and nutmeg in a  3 quart mixing bowl.

Melt the butter and honey in a small glass bowl in a microwave for 1 minute until butter is melted and honey is more fluid.

Stir the butter mixture into the farfel mixture until all farfel is lightly coated with the butter.

Spread mixture over a large jellyroll pan with 1-inch sides and bake for 15 minutes.  Half way through baking stir to brown evenly.

Remove from oven.  Cool slightly and then toss with the dried fruit.

When totally cooled, store in a zip lock bag or airtight storage container for all eight days of Passover!  If it lasts that long!

Chocolate Granola Treats

Melt 8 ounces of Passover chocolate chips and mix them with 1 1/2 or 2 cups prepared granola. Stir to coat well.

Drop by teaspoonful onto parchment paper and allow the mounds to firm up before you devour them!

This recipe appears in my new book, Entrée to Judaism for Families-Jewish Cooking and Kitchen Conversations with Children.