Dubai Chocolate Matzah Crack: Elevating a Traditional Pesach Favorite

Name: Dubai Chocolate Matzah Crack: Elevating a Traditional Pesach Favorite
Total time: 1200 s
Yield: 4-6 people
Cuisine: American
Ingredients: 1 box matzah crackers; 2 sticks margarine; 1 cup brown sugar; 2 cups shelled pistachios; 1/3 cup powdered sugar; 1/2 teaspoon salt; 1/4 cup melted coconut oil (+ 2 tablespoons more as needed); 1 and 1/2 bars of baking chocolate, melted; Chopped shelled pistachios, for garnish; Flaky salt, for garnish

Ilovetocookrecipes @cook_114283262

Matzah isn’t just for the seder plate—it’s the secret ingredient that makes this Dubai-inspired dessert so irresistible. Its crisp, neutral texture acts like the perfect canvas, holding up to rich layers of caramel, creamy pistachio, and melted chocolate without getting soggy. The result is a sweet, crunchy treat that feels both playful and indulgent.

Using matzah gives the dessert a festive, timely nod to Passover, but its satisfying crunch and flavor appeal to anyone who loves creative, seasonal sweets. It’s easy to make, fun to share, and perfect for adding a little holiday cheer to any table, whether you celebrate the holiday or just love trying something new.

Ilovetocookrecipes @cook_114283262

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Ingredients

20 minutes

4-6 people

1 boxmatzah crackers
2 sticksmargarine
1 cupbrown sugar
2 cupsshelled pistachios
1/3 cuppowdered sugar
1/2 teaspoonsalt
1/4 cupmelted coconut oil (+ 2 tablespoons more as needed)
1and 1/2 bars of baking chocolate, melted
Chopped shelled pistachios, for garnish
Flaky salt, for garnish

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Steps

20 minutes

1

1. Start by lining a baking sheet with parchment paper.
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2. Place the matzah onto the parchment, cutting to size as needed.
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3. In a skillet, melt the margarine and add in the brown sugar. Cook over medium heat until margarine and sugar have caramelized and the mixture is dark brown.
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4. Pour the caramel over the matzah and refrigerate until set. (Approximately 20 minutes)
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5. While the caramel is setting, make the pistachio spread. Add the shelled pistachios to a food processor. Process on high, scraping down the sides occasionally, for two minutes.
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6. Add in the powdered sugar and salt. Blend again until combined.
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7. Slowly add in the melted coconut oil, starting with 1/4 cup. Use up to 2 tablespoons more, as needed, until you’ve reached a spreadable consistency.
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8. Remove the matzah from the fridge and spread the pistachio mixture over it.
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9. Pour the melted chocolate on top and garnish with chopped pistachios and flaky salt, immediately. Place it in the fridge to set.
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10. Once the crack has set, break it into pieces. Store in an airtight container in the fridge or freezer.