1 (12 oz.) pkg. semi-sweet chocolate
1 c. toasted matzo farfel (egg barley)
1 c. golden raisins or toasted pecans

Melt chocolate in top of double boiler set over simmering water. Pour chocolate into large bowl. Add matzo farfel and raisins and mix thoroughly. Spoon chocolate mixture onto a wax paper-lined baking sheet or into ruffled paper cups. Refrigerate until set. Makes about 30 clusters.