Thought you couldn’t get your Dubai Chocolate fix on Passover? Now you can.

This year at Kosher.com, we took the flavors of the viral Dubai chocolate trend, with a Kosher for Pesach twist.

Inspired by the cult classic Chocolate Toffee Matzo Bark (first published by Marcy Goldman in 1985, with later popular versions created by Deb Perelman of Smitten Kitchen, Tori Avey, and many others, that earned the nickname Matzo Crack), we made an easy dessert recipe that you are going to absolutely love.

Creamy pistachio, the sweetness of toffee and chocolate, and of course, crunchy matzo, combine for an irresistible treat that will make your Pesach special.

For me, making something special and trendy like this Dubai-inspired Matzah crack will be the cherry on top of my menu this year.

Watch the video to learn how to make it. Recipe below!

Ingredients:

1 box Manischewitz matzahs

2 sticks of margarine

1 cup brown sugar

2 cups shelled pistachios

1/3 cup powdered sugar

1/2 teaspoon salt

1/4 cup melted Heaven and Earth coconut oil (+ 2 tablespoons more as needed)

1 and 1/2 bars Geneve baking chocolate, melted

Chopped shelled pistachios, for garnish

Flaky salt, for garnish

Directions:

1. Start by lining a baking sheet with parchment paper.

2. Place the matzah onto the parchment, cutting to size as needed.

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.

4. Pour the caramel over the matzah and refrigerate until set. (Approximately 20 minutes)

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.

6. Add in the powdered sugar and salt. Blend again until combined.

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.

8. Remove the matzah from the fridge and spread the pistachio mixture over it.

9. Pour the melted chocolate on top and garnish with chopped pistachios and flaky salt, immediately. Place it in the fridge to set.

10. Once the crack has set, break it into pieces. Store in an airtight container in the fridge or freezer.

Photography by Sara Goldstein