Crackers With Peanut Butter Recipes

COLORFUL PEANUT BUTTER CRACKERS

Steps:

• In a microwave-safe bowl, heat cream cheese on high for 15 seconds or until very soft. Add peanut butter and honey; stir until smooth. Spread over half of the crackers; top with remaining crackers., In a microwave, melt chocolate chips and shortening; stir until smooth. Heat milk; stir into chocolate mixture. , Dip each cracker sandwich in chocolate mixture, allowing excess to drip off. Place on waxed paper-lined baking sheets; decorate as desired. Refrigerate for 45 minutes or until set.

CRACKERS WITH PEANUT BUTTER

Steps:

• Spread 2 tablespoons of peanut butter between 8 crackers and combine to make 4 peanut butter cracker sandwiches.

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

PEANUT BUTTER CRACKERS WITH GLAZED GRAPES

Steps:

• Pulse both flours, the oats, brown sugar and fine salt in a food processor until combined. Add the butter and pulse until the mixture looks like wet sand. Add the peanuts, peanut butter and milk and pulse until the mixture clumps together. Turn the dough out onto a lightly floured surface, form into a ball and knead 4 or 5 times. Roll into a 12-inch-long log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm, about 2 hours. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Slice the dough into 1/4 -inch-thick rounds and arrange 1 inch apart on the prepared baking sheets. Bake until golden, 10 to 12 minutes. Transfer the baking sheets to racks and let the crackers cool.
• Meanwhile, make the glazed grapes: Cook the granulated sugar, wine and thyme in a small saucepan over medium heat until syrupy, 10 to 12 minutes. Discard the thyme and add the grapes and kosher salt; stir to coat and cook 1 more minute. Remove from the heat and let cool. Spread each cracker with cheese and top with a glazed grape. Season with pepper, if desired. Photograph by Kana Okada