1/2 cup melted Coconut oil (originally butter)
1 tsp. pure vanilla extract
1 can of condensed milk / 14 Oz (400 gr’) Dulce de leche
7-8 matzos (rye / spelt flour)
1/2 cup mixture of hazelnuts, almonds and Pecans (roasted for 1 to 2 minutes in the toaster oven)
1/4 cup raisins
1. Mix the melted coconut oil with vanilla and condensed milk.
2. In a separate bowl, crush the matzo into small pieces, you can simply crush them with your hands (for crumbs and pieces).
3. Add the roasted nuts and raisins, and pour over the condensed milk mixture. Mix well until all the matzos are wrapped in the milk mixture. Transfer to serving dish, press well, and refrigerate for two to three hours.