Pistachio Rose Matzo Bark
This pistachio rose matzo bark is a lovely, floral version of this typical chocolatey Passover dessert.
Ingredients
- 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
Instructions
- 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!