Soulitinerary

Make your Festival of Lights sweeter than ever with these Hanukkah gelt desserts—creative, chocolate-filled treats that shine brighter than the menorah!

Nothing says Hanukkah quite like that familiar crinkle of golden foil. These Hanukkah gelt desserts take those classic chocolate coins and turn them into something extraordinary—think molten cookies, rich brownies, and show-stopping cheesecakes that celebrate the season’s sweetest tradition. 

Hanukkah Gelt Desserts

1) Gelt-Stuffed Chocolate Chip Cookie Bars (Slice-And-Share Style)

Thick, chewy bar cookies with hidden pockets of melted gelt in the center of every slice.

• Serves: 16 squares
• Active: 25 minutes
• Total: 45–50 minutes

Ingredients

• 170 g (¾ cup) unsalted butter, melted and slightly cooled
• 150 g (¾ cup) light brown sugar, packed
• 100 g (½ cup) granulated sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 250 g (2 cups) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• 150 g (1 cup) semisweet chocolate chips
• 200–220 g Hanukkah gelt (about 25–30 coins), unwrapped

Cookie Bar Blueprint With A Gelt Center

• Heat oven to 175°C/350°F. Line a 23×23 cm / 9×9 in pan with parchment, leaving overhang on two sides so you can lift the bars out later. Lightly grease the parchment.
• In a large bowl, whisk melted butter, brown sugar, and granulated sugar until the mixture looks glossy and thick, about 1 minute. You want the sugar mostly dissolved before you add the eggs.
• Whisk in eggs one at a time, then add vanilla. The mixture turns lighter and slightly creamy.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to the butter mixture and fold with a spatula just until you don’t see dry flour. Scrape the bottom of the bowl; that’s where flour likes to hide.
• Fold in chocolate chips. The dough should be thick and scoopable, not runny. If it looks loose, let it sit 3–4 minutes so the flour hydrates.
• Spread half the dough into the pan. Use clean, slightly damp fingertips or the back of a spoon to press it into an even layer that reaches every corner.
• Lay unwrapped gelt coins over the dough in a tight grid, leaving a little space between coins. Avoid the very edges so you still get clean sides on your bars.
• Dollop the remaining dough over the coins in small spoonfuls, then gently spread to cover all the gelt. Take your time; you want the coins hidden in the middle, not peeking through.
• Bake 22–26 minutes, rotating the pan once halfway through. The top turns golden brown, the edges pull slightly from the sides, and the center looks set but still soft. A toothpick inserted in the center hits melted chocolate but no raw batter.
• Cool in the pan on a rack for at least 45 minutes. If you slice while it’s hot, the melted gelt will run everywhere. Once set, lift the slab out by the parchment and cut into squares.

Make-Ahead & Leftovers:

• Bars keep 4 days tightly covered at room temperature.
• For warm, gooey centers again, microwave a square 10–12 seconds before serving.

Troubleshooting:

• Dry bars? You baked too long. Next time, pull them when the center still looks slightly soft; they finish setting as they cool.
• Sunken center? Pan was too small or you overmixed. Use a 9×9 and mix only until combined.

2) Dreidel-Swirl Gelt Brownies (Glossy Tops, Fudgy Centers)

Deep, fudgy brownies with melted gelt swirled through like a shiny menorah trail.

• Serves: 16 small brownies
• Active: 20 minutes
• Total: 40–45 minutes

Ingredients

• 115 g (½ cup) unsalted butter
• 170 g (6 oz) semisweet chocolate, chopped
• 150 g (¾ cup) granulated sugar
• 80 g (⅓ cup + 1 tbsp) light brown sugar, packed
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 95 g (¾ cup) all-purpose flour
• 25 g (¼ cup) unsweetened cocoa powder
• ½ tsp fine sea salt
• 160–180 g Hanukkah gelt (20–24 coins), unwrapped

Brownie Swirl Game Plan

• Heat oven to 175°C/350°F. Line a 20×20 cm / 8×8 in pan with parchment and lightly grease.
• In a heatproof bowl set over a pan of barely simmering water, melt butter and chopped chocolate, stirring until smooth. Take off the heat and let it cool 3–4 minutes so it doesn’t scramble the eggs.
• Whisk granulated sugar and brown sugar into the warm chocolate until glossy.
• Add eggs one at a time, whisking well after each addition. You’ll see the mixture thicken and turn shiny. Whisk in vanilla.
• Sift flour, cocoa, and salt directly into the bowl. Fold gently with a spatula just until combined; stop as soon as you don’t see dry flour. Overmixing leads to cakey brownies.
• Pour batter into the prepared pan and smooth the top.
• Melt half of the gelt coins (80–90 g) in a small bowl over gentle heat or in short 15-second bursts in the microwave, stirring until smooth.
• Spoon the melted gelt over the brownie batter in 6–8 lines. Using a knife or skewer, drag through the lines in the opposite direction to create swirls—don’t overwork it or you lose the pattern.
• Nestle the remaining whole gelt coins halfway into the batter so they’re still visible on top.
• Bake 22–26 minutes. The edges puff slightly and pull from the sides; the center looks just set with a slight jiggle. A toothpick inserted off-center should come out with a few moist crumbs, not wet batter.
• Cool completely in the pan for at least 1 hour before slicing. The gelt sinks a little and creates pockets of chocolate inside.

Make-Ahead & Leftovers:

• Brownies taste even better on day two. Store tightly wrapped at room temp for 3–4 days.
• For clean slices, chill brownies 30 minutes before cutting, then bring to room temp to serve.

Troubleshooting:

• Dry, crumbly brownies? You overshot the bake. Next time, start checking at the 20-minute mark.
• Greasy top? Butter or gelt overheated and separated. Melt gently and stir often.

3) Hanukkah Gelt Toffee Matzah Bark

Shattering matzah bark with buttery toffee, melted gelt, and a shower of nuts and salt.

• Serves: About 12–15 pieces
• Active: 25 minutes
• Total: 45 minutes (plus cooling)

Ingredients

• 4 sheets plain matzah
• 170 g (¾ cup) unsalted butter, cut in cubes
• 200 g (1 cup) packed light brown sugar
• ½ tsp fine sea salt
• 1 tsp vanilla extract
• 220–250 g Hanukkah gelt (about 25–30 coins), unwrapped and roughly chopped
• 60 g (½ cup) toasted chopped nuts (almonds, pecans, or hazelnuts)
• Flaky sea salt, for topping

Bark-Building Roadmap

• Heat oven to 190°C/375°F. Line a rimmed baking sheet with foil, then a layer of parchment on top. You want full coverage; toffee loves to glue itself to corners.
• Arrange matzah sheets in a single layer on the tray, breaking pieces as needed to cover the surface.
• In a medium saucepan, combine butter cubes and brown sugar. Set over medium heat and stir as the butter melts. Once melted, keep stirring and bring the mixture to a gentle boil.
• Let the mixture bubble, stirring constantly, for 3–4 minutes until it thickens slightly and pulls away from the sides of the pan. It smells like caramel and looks glossy, not grainy. Take off the heat, stir in fine sea salt and vanilla.
• Immediately pour the hot toffee over the matzah. Use an offset spatula to spread it in an even layer, working quickly before it stiffens.
• Slide the tray into the oven and bake 8–10 minutes. The toffee will bubble vigorously and darken slightly. Watch the edges; if they start to get too dark, pull the tray.
• Remove from the oven and immediately sprinkle chopped gelt in an even layer over the hot toffee. Let it sit 2–3 minutes so the chocolate softens, then use a clean spatula to gently spread it into a smooth layer.
• While the chocolate is still glossy, sprinkle toasted nuts over the top and finish with a light pinch of flaky salt.
• Cool at room temperature until the tray is no longer warm, then transfer to the fridge for 30–40 minutes to fully set.
• Once firm, lift the bark out using the parchment and break into irregular pieces with your hands or a sharp knife.

Make-Ahead & Leftovers:

• Bark stays crisp in an airtight container at cool room temp for 7–10 days.
• For warmer kitchens, keep it in the fridge and let it sit 5–10 minutes before serving so the chocolate isn’t rock hard.

Troubleshooting:

• Sticky toffee layer? It didn’t cook long enough. Next batch, give it the full 3–4 minutes at a steady simmer.
• Chocolate streaked or dull? That’s just bloom from temperature swings; the bark is still safe to eat.

4) Gelt Chocolate Mousse Cups (No Raw Egg Version)

Silky, rich mousse made mostly from melted gelt and cream, topped with crushed coins for crunch.

• Serves: 6 small cups
• Active: 20 minutes
• Total: 2 hours (including chilling)

Ingredients

• 220–250 g Hanukkah gelt (about 25–30 coins), unwrapped and chopped
• 240 ml (1 cup) heavy cream, divided
• 120 ml (½ cup) whole milk or non-dairy milk
• 1 tsp vanilla extract
• Pinch fine sea salt
• 1 tbsp powdered sugar (optional, if you like it sweeter)
• Extra crushed gelt or shaved chocolate, for topping

Mousse-In-A-Minute (Well, Almost!!)

• Place chopped gelt in a medium heatproof bowl. The smaller the pieces, the smoother your mousse.
• In a small saucepan, heat 120 ml (½ cup) heavy cream and milk over medium until you see small bubbles around the edges and steam rising. Don’t let it boil hard.
• Pour the hot cream mixture over the chopped gelt. Let it sit 1–2 minutes without stirring to start melting the chocolate gently.
• Add vanilla and salt, then whisk slowly from the center out until the mixture turns completely smooth and glossy. If a few unmelted bits remain, set the bowl over barely simmering water and stir until they disappear.
• Let this chocolate mixture cool to just above room temperature, about 15–20 minutes. It should feel slightly warm to the touch but not hot; if it’s too hot, it will melt the whipped cream.
• In a chilled bowl, whip the remaining 120 ml (½ cup) heavy cream with powdered sugar (if using) to medium-soft peaks—cloudy and billowy, but not stiff.
• Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Use big, gentle strokes with a spatula. Then fold in the remaining cream until no white streaks remain. The mousse should look airy and smooth.
• Divide mousse among 6 small glasses or ramekins. Smooth the tops with the back of a spoon.
• Chill at least 1½–2 hours, until set enough that a spoon leaves a clean path through it.
• Right before serving, top with crushed gelt pieces or shaved chocolate.

Make-Ahead & Leftovers:

• Mousse keeps 2–3 days in the fridge, tightly covered.
• If it weeps slightly at the edges, just blot gently with a paper towel before topping and serving.

Troubleshooting:

• Grainy mousse? The chocolate overheated or came into contact with cold liquid too fast. Next time, let the chocolate mixture cool slowly and make sure cream is not icy-cold when combined.
• Too loose? It didn’t chill long enough. Give it more time in the fridge.

5) No-Bake Hanukkah Gelt Cheesecake Cups

Creamy cheesecake base, simple crumb crust, and a thick layer of melted gelt on top. No oven, no water bath, no drama.

• Serves: 8–10 small cups
• Active: 25 minutes
• Total: 3 hours (including chilling)

Ingredients

Crust Layer

• 150 g (1½ cups) graham cracker crumbs
• 60 g (¼ cup) unsalted butter, melted
• 1 tbsp sugar
• Pinch fine sea salt

Cheesecake Layer

• 225 g (8 oz) cream cheese, room temp
• 120 g (½ cup) Greek yogurt or sour cream, room temp
• 80 g (⅓ cup) granulated sugar
• 1 tsp vanilla extract
• Zest of ½ lemon (optional, but brightens everything)

Gelt Topping

• 200–220 g Hanukkah gelt (about 25 coins), unwrapped and chopped
• 60 ml (¼ cup) heavy cream
• 1 tsp neutral oil (gives the topping a soft, shiny finish)

Layered Dessert Roadmap

• In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt. Stir until the crumbs feel like damp sand and hold together when you pinch them.
• Spoon 2–3 tablespoons of crumb mixture into the bottom of 8–10 small glasses or ramekins. Press down firmly with the back of a spoon or your fingers to form a compact base. Chill while you prep the filling.
• In a mixing bowl, beat cream cheese with a hand mixer or stand mixer on medium 2–3 minutes until completely smooth and fluffy. Scrape down the bowl; this step prevents lumps.
• Add Greek yogurt (or sour cream), sugar, vanilla, and lemon zest. Beat another 1–2 minutes until the mixture looks silky and slightly thickened. You want it smooth enough that a spoon leaves soft waves, not stiff peaks.
• Taste a tiny spoonful. If you want it a touch sweeter, add 1–2 teaspoons more sugar and mix again.
• Divide the cheesecake mixture evenly over the chilled crusts, leaving room at the top for the gelt layer. Tap each glass lightly on the counter to settle the mixture and knock out air pockets. Chill 45–60 minutes to set slightly.
• For the topping, place chopped gelt in a small heatproof bowl.
• Warm heavy cream in a small saucepan over medium until it just begins to steam and tiny bubbles form at the edges. Pour over the gelt and let sit 1–2 minutes.
• Add neutral oil and whisk gently until the mixture turns fully smooth and glossy. If a few bits of chocolate remain, set the bowl over a pan of barely simmering water and stir until melted.
• Let the gelt topping cool 10–15 minutes until it thickens slightly but stays pourable—about like warm pudding.
• Spoon or gently pour a thin layer of the melted gelt topping over each cheesecake cup. Tilt the cups lightly to spread the chocolate to the edges.
• Chill at least 1½–2 hours, until the cheesecake layer is firm and the chocolate topping is set but still cuts softly with a spoon.

Make-Ahead & Leftovers:

• These cups hold 2 days in the fridge, covered. The crust softens a little over time but stays pleasant.
• For neat layers, serve straight from the fridge. For a softer experience, let them sit 10 minutes at room temp.

Troubleshooting:

• Lumpy cheesecake? The cream cheese wasn’t fully softened. Beat it alone first until absolutely smooth before adding anything else.
• Crust crumbling apart? Not enough butter or not pressed firmly. Next time, pack it more tightly and don’t skimp on the melted butter.

By the time the eighth candle burns low, that bowl of neglected chocolate coins turns into brownies, bars, bark, mousse, and cheesecake that look like you planned them weeks in advance. With these Hanukkah gelt desserts, you clear the counters, win the dessert table, and prove that even the humblest chocolate coin is just waiting for the right hands—yours—to turn it into something unforgettable.