This pistachio rose matzo bark is a lovely, floral version of this typical chocolatey Passover dessert.
Matzo bark is typically eaten during the week of Passover as a snack or dessert. This recipe adds a few additional flavors to make this version extra special. For another Passover treat, you may also like my orange date coconut macaroons!
- Regular matzo (not egg matzo)
- Bittersweet chocolate chips
- White chocolate chips
- Salted butter
- Brown sugar
- Rose water
- Crushed pistachios
- Edible rose petals
- Flakey sea salt
See recipe card for quantities.
Instructions for pistachio rose matzo bark
First we make the caramel. Then we pour the caramel over a single layer of matzo on a foil-lined sheet pan. Bake, then add chocolate on top. Cover with toppings.
Whisk the butter and brown sugar together until melted and combined.
Add the rose water to the caramel and whisk together.
Line a baking sheet with foil and a single layer of matzo. Pour and spread the caramel over the matzo.
Add the chocolate chips to the baked caramel matzo.
Sprinkle white chocolate chips around the matzo bark and let melt.
Bake the caramel-covered matzo for 10 minutes until the caramel becomes bubbly.
Let melt, then spread the chocolate to cover the matzo.
Using a knife, create a pretty design with the melted white chocolate.
Lastly, sprinkle the toppings, and have fun with it! Add the chopped pistachio, edible dried rose petals, and flakey sea salt over the chocolate-covered matzo. This is a fun addition to your Passover table.
Break apart the matzo and enjoy!
- Nuts – add chopped almonds or hazelnuts in addition or instead of the pistachios
- Spices – add cinnamon or cardamom to the caramel for added flavor
- Syrups – Instead of adding rose water, add pure vanilla extract or orange blossom water
- Dried fruit – add chopped apricot, dates, cranberries, or cherries
Storing pistachio rose matzo bark
Store in an air-tight container at room temperature until eaten!
Check out some of my recent recipes here!
Pistachio Rose Matzo Bark
- 4 sheets matzo regular, not egg
- 1 stick salted butter (if using unsalted, add 1 teaspoon kosher salt)
- 1 cup brown sugar packed
- 3 teaspoon rose water
- 12 oz bittersweet chocolate chips
- ¼ cup white chocolate chips
- ¼ cup pistachios chopped
- 1 tablespoon dried edible rose petals
- 1 teaspoon flakey sea salt
- Preheat the oven to 350°F. Line a large baking sheet with foil.
- Add one layer of matzo to the baking sheet. You will need to break apart a few of the matzo to fit the baking sheet. It's ok if it looks a little scrappy. Set aside.
- Separately, to a sauce pot or nonstick skillet, add the butter and sugar, then heat to medium. Whisk together until the butter and sugar have made a bubbly caramel. Add the rose water and take off the heat.
- Pour the caramel over the matzo and use a spatula to spread over the matzo evenly. Bake for 10 minutes.
- Take the caramelized matzo out of the oven and top with the bittersweet chocolate chips. Leave the chips on the warm matzo for 5 minutes until the chocolate melts, then use a spatula to spread the chocolate evenly over the matzo.
- Sparsely sprinkle the white chocolate chips and allow to melt for another 5 minutes. Then use a sharp knife to swirl the white chocolate into a pretty design.
- Sprinkle the toppings: chopped pistachio, dried edible rose petals, and flakey sea salt evenly around hte matzo bark.
- Allow to cool for about an hour, or unitl the chocolate hardens. Break apart, serve, and enjoy!