Graham cracker crumbs are mixed in with the peanut butter to give the base structure and crunch. For a Passover substitution for the graham crackers, we use either ground up toasted matzo, or ground Passover crispy cereal. Confectioner’s sugar and a little honey provide the sweetness in the base. When observing Passover we make our own confectioner’s sugar by grinding granulated sugar with potato starch. This recipe makes a delicious confection (a cookie? candy bar?) whether preparing them the classic way, or Passover-friendly. In any case these goodies are a great choice for dessert after a meal and they make a perfect snack anytime. My husband has given the matzo version the ultimate compliment: they do not taste like a Passover dessert!
Take 4 or 5 sheets of matzo, roughly break into chunks, toast in a hot dry skillet on high heat until the crumbs begin to brown and you can smell the matzo toasting. Remove from heat, let cool for a minute, place in a food processor or mini-chopper, and pulse until ground to the consistency of coarse bread crumbs. **2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You’ll have some leftover which can be used for other recipes for Passover.
1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs—see recipe note—or ground Passover crispy cereal if following the Passover dietary rules) 1 1/4 cups confectioners sugar (use Passover-friendly confectioner’s sugar—see recipe note—if following Passover dietary rules) 3/4 cup plus 2 tablespoons of crunchy, natural peanut butter (no added preservatives or corn syrup) 8 tablespoons (4 ounces) unsalted butter, melted 2 tablespoons honey
Chocolate topping:
9 ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover) 1 tablespoon butter
