Absolutely delicious!

Here is a link that might be useful: Matzo Crunch recipe on Epicurious

Lowspark - thank you! I was thinking you had posted it but wasn't sure...sounds awesome.

Anything else you do with it?

Made! It's going to be awesome! I also made some with just dark chocolate and fleur de sel for DH and I who are doing low-fat.

There's only one major problem with this recipe that I can see - it doesn't make enough - lol.

Thanks, again! I am going to make more next week for gifts!

Happy Passover!

Oh man! No matter how much I make of this stuff, it doesn't seem to be enough. I think I made one whole box of it last year and will probably do the same this year. The best thing about it is that it's so easy to make. I have stopped making elaborate flourless chocolate cakes for dessert at the seder, and everyone just seems to be happy as can be to munch on this stuff instead!!

Happy Passover!

Do you use regular aluminum foil or non-stick? I love the non-stick stuff, I go through boxes and I give it away as gifts. Gawd knows what I'm ingesting. Don't tell me, OK?

I used regular and it come up fine after being refrigerated. The recipe says to break it up while warm but that was impossible so I did it after and worked great!

I am so happy! I gave some last night to by bil and his brother was over and they were over the moon. Brought them back to their childhoods! It's the little things in life...

Thanks, again!

Jessy,
I use regular. I don't specifically remember since I only make this once a year, but I probably just spray it with pam. I pretty much spray with pam for everything, even things that don't say you have to grease the pan. The linked recipe says to cover the pan with foil, then put parchment over the foil. I might try that this year. I'm probably going to make it tonight.

MAde this yesterday and it did come out good but I have a question...

Used Pareve margarine in a tub, cause that's all I could find KFP, and the melted marg and the sugar did not mix well together. I had this "blob" of melted sugar sitting in this pool of melted marg. I did pour it all over the matzoh and spread it and while it's good, it's not phenomenal.

Any tips or suggestions for getting this recipe pareve

I've used pareve margarine but I use sticks not tub. I think they whip in more air or water (?) in the tubs. It works with the sticks, I haven't tried it with the tubs.

Of course it works best with real butter, so I usually make just a little bit for the seder with the marparv and make the rest with butter for later in the week.

loves2cook4six,
I had to make a second batch of this stuff in the middle of the week because most of it was gone and both my kids wanted to take some back to school with them. When I did, I had the same thing happen to me in my first batch: I had this "blob" of melted sugar sitting in this pool of melted marg.

I am pretty sure it happened because I had the burner on too high. By the time I realized it and turned down the burner, it was too late and it wouldn't blend, and it actually burned! So I threw it out and started over, this time keeping the fire at a low-medium which worked well. So, that might have been your problem as well.

LOL Lowspark. The stuff should be called Matzoh CRACK - it's so addictive.

Anyway we've since made two (yup two) more batches of the stuff both times using real butter. My daughter's batch came out much better than mine mainly because I think she cooked it longer than the three minutes stated in the recipe (unintentionally - but that's distracted teenagers for you). Also the butter really gives it a creaminess and rounder mouth feel than the pareve stuff.

Anyway both butter batches came out fine and other than the length of cooking, I don't think anything in technique or temperature changed. We used the same brand and size of pot on the same induction hob at the same setting.

Needless to say all three batches are gone and we still have 48 hours to go so we may yet make a 4th batch. If we do I will try pareve again and see if an even lower temp does the trick. Maybe marg needs a lower temp than butter. Hmmm...

OOH, wait...I think she may have also used less sugar. It calls for a firmly packed cup of brown sugar. She may not have packed it in that tight. I weigh my sugar (218g/cup) so I know I always have the same amount. She tends to use volume measures. Do you think that could have made a difference.

I honestly don't know. For me it's one of those delicate things that has to be done just right -- and by luck and coincidence I managed to do that. But once in a while I'm off and then I'm at a loss because since I got it right before without thinking too hard about it, I have trouble pinpointing the exact problem.

LOL about calling it crack. You're right of course. I seem to need more of it each year -- it just gets gobbled up!