Snackcrackers Recipes

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

SNACK CRACKERS

Steps:

• In a small bowl, whisk the oil, dill and salad dressing mix. Place the crackers in a large bowl; pour dressing mixture over crackers and toss gently to coat. Allow to stand at least 1 hour before serving.

CRACKER SNACK MIX

Steps:

• In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. , Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

YUMMY CRACKER SNACKS

Steps:

• Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich. Place on waxed paper-lined pans; freeze for 15 minutes or until firm., Dip sandwiches in melted candy coating, allowing excess to drip off. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.

SNACK CRACKERS

Steps:

• Combine flour, wheat germ, flaxseed, oats, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add butter, and pulse just until mixture is crumbly. Add peanut butter; pulse a few more times. Add milk; pulse until combined and mixture holds together.
• Turn out dough onto a lightly floured surface; divide in half. Roll out each piece into a 1 1/2-by-6-inch log. Wrap logs tightly in plastic; freeze until firm, at least 45 minutes. Remove logs from freezer; wrap parchment or wax paper over plastic. Return to freezer until ready to bake.
• Preheat oven to 350 degrees. Remove logs from freezer; let stand until slightly softened, about 5 minutes depending on how long they have been frozen. Using a serrated knife, slice log into 1/4-inch rounds. Place rounds on a baking sheet.
• Bake until crackers just start to brown, about 12 minutes per side, turning once and rotating pan halfway through. Transfer to wire racks to cool. Store crackers in an airtight container at room temperature up to 7 days.

SNACK CRACKERS

Steps:

• Mix together ranch dressing mix, garlic powder, dill and vegetable oil. Add crackers and mix gently until the crackers are coated with the mixture. Stir every 10 minutes for 1 hour. Store in an airtight jar.

MAPLE BACON CRACK

Steps:

• Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
• Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate.
• Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork.
• Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
• Bake until golden, 22 to 25 minutes.
• Let cool completely before slicing into pieces and serving.