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Coach Tina’s Matzah Crack

Traditional Passover desert, made sugar free!
Servings 10


  • 6 Tbsp butter
  • 1/4 Cup swerve brown sugar
  • 1 Box Lindburgh rice cake thin stackers
  • on plan chocolate chips
  • unsweetened shredded coconut
  • chopped nuts


  • Preheat oven to 350.
    Combine butter and swerve brown sugar in a pan over medium heat. Cook until a gentle boil occurs. Allow to cook for several minutes until the mixture begins to thicken some. Changing from a very watery type texture to a stream that’s got some structure to it. I usually let it cook about 3-5 minutes stirring constantly. Be careful! This is very hot!
    While the mixture is melting, line a small baking pan approximately a 9x13 jelly roll style baking sheet with parchment paper.
    Place rice cake thins in pan to cover the entire bottom, cutting as needed to completely cover bottom of pan.
    When sugar butter mixture is thoroughly cooked, pour over all of the stackers using the back of a spatula to make sure each cracker is covered well. Place in oven and bake for 10 minutes.
    When done baking, pull out of oven and now add your toppings. Do not remove from pan! While it’s still warm top with chocolate chips, chopped nuts, shredded coconut or whatever you can imagine!
    1 is an S, 2 or more crackers is a delicious crossover!