Tradition, food, special readings, family, reverence, friends, laughter and thankfulness are all words that come to mind when I think about Easter and Passover. The Seder Meal is very special to our Jewish brothers and sisters, and I am so thankful that my family has taken part in this beautiful meal with special friends the past two years.  So, as we take our steps through Holy Week and prepare for Passover, many kitchens all around the world are preparing to provide special foods for family and friends.  Our house is no exception and we are starting out with a favorite….

Chocolate and Pistachio Matzoh

This chocolate and pistachio matzoh is a family and friend favorite.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Donya |


  • 1 box of unsalted Matzoh
  • 3/4 cup chocolate chips - chopped (you can use dark, semi-sweet or milk chocolate)
  • 1 cup butter - 2 sticks
  • 1 cup packed brown sugar
  • 3/4 cup chopped pistachios (you can use almonds, peanuts, whatever you like)


  • Preheat oven to 375 degrees.
  • Line one baking sheet with foil making sure to cover bottom completely.
  • Top the foil with a sheet of parchment paper.
  • Place Matzoh crackers on the baking sheet making sure to cover the entire sheet. Break crackers into smaller portions to make a complete rectangle.
  • In a heavy pot, melt the butter along with brown sugar. Over med-high heat, bring to a low boil and cook for 3 minutes, stirring constantly.
  • Pour the butter mixture over the Matzoh.
  • Spread mixture so that all the crackers are covered.
  • Place in oven and bake for 15 minutes. After 6 minutes, check every 3-4 minutes so that over-browning does not occur. If the Matzoh gets too dark, turn oven down to 325 degrees.
  • When done, remove from oven and sprinkle chocolate over the butter/brown sugar mixture and let melt for 3 to 5 minutes.
  • Using a rubber spatula, spread the chocolate over the Matzoh
  • Sprinkle with chopped pistachios.
  • Break into small pieces and leave on sheet pan.
  • Place in fridge to chill so that chocolate can set.

My Notes ~ I sprinkled the chocolate with some “special” Sea Salt to give it that great sweet/savory flavor.  Feel free to let your imagination run with this recipe….top with coconut, dried cranberries or apricots or as my buddy DV suggested….a little cayenne pepper!

**This recipe was originally posted April 2012**

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