Peanut Butter Matzah Crunch

Well, we're rounding the curve on Pesach. Tonight was the sixth night. This means that we've used up the last of the Streitz's Passover coffee cakes and my family is clamoring for something new for breakfast. Even if we had another coffee cake, I don't think anyone could stomach another piece of almost-streusel topping.

My trick with the kosher for Passover coffee cakes is to mix a banana into the batter. This makes the coffee cake extra moist and it adds some nutritional value to...well...a breakfast of non-vitamin enriched simple carbs. But, now what do I do?

I came up with a new recipe tonight. I like it, but I'll test it on the kids in the morning. I call it Peanut Butter Matzah Crunch because that's about as descriptive a name as I can come up with. It can serve as breakfast or late-day snack. And frankly, it's no worse for you than the coffee cakes. It's got peanut butter and honey. What could be bad? I thought about adding flax seeds to the recipe, but I figured I'd give my family a break.

The nice thing about this recipe is that as it cools, the caramelized honey coating makes the matzah crispy. I haven't tested the recipe with milk, however, to see if the coating keeps the matzah crispy when wet.

"Crispy when wet" is not a phrase I ever thought I'd use on a blog. But I digress...

PEANUT BUTTER MATZAH CRUNCH

3 cups matzah farfel
2 Tbs. canola oil (or other pesadic cooking oil)
2 Tbs. peanut butter
1/3 cup honey
1/4 tsp. salt
2 tsp. cocoa powder


Pre-heat the oven to 350 degrees F. In a 2-quart saucepan combine oil, honey, peanut butter, and salt. Simmer, stirring constantly. Remove from heat and add to the farfel. Stir until the farfel is coated evenly. Spread onto a non-stick cookie sheet. Bake for 10-12 minutes, stirring frequently (every 3-4 minutes) to prevent burning. Remove and cool. Break up any large chunks with a spatula. Store in an air-tight container.