Start by lining a baking sheet with Gefen Parchment Paper.

Place the matzo onto the parchment, cutting to size as needed.

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.

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

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.

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

Slowly add in the melted coconut oil, starting with 1/4 cup. Use up to two tablespoons more, as needed, until you’ve reached a spreadable consistency.

Remove the matzo from the fridge and spread the pistachio mixture over it.

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

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