Step 1

Make the powdered sugar — using a blender or food processor, process the granulated sugar and potato starch until fine, 1-2 minutes. Transfer to a gallon-sized Ziploc bag.

Step 2

In a large bowl set over barely simmering water, combine the chocolate chips, almond butter, dairy-free spread, and vanilla, stirring until melted and smooth. Remove from heat and add the matzah pieces, stirring gently and quickly to coat completely.

Step 3

Transfer the matzah to the Ziploc bag, seal, and shake to coat pieces completely. Spread onto a baking sheet to set; store in an airtight container at room temperature.