So, here’s the part where I admit to a rather slutty food addiction: cheese-peanut butter crackers. You know the ones: Sealed in cellophane, sold from boxes at convenience stores and gas stations the nation over. In fact, CPBCs are my go-to road trip snack, grabbed on the go whenever we stop for gas along the way. Frito-Lay, Lance’s, Keebler—it doesn’t matter. I’m not brand loyal. I just crave that perfectly, artificially sweet-salty combination of crunchy, neon orange, vaguely cheese-tasting crackers schmeared with HFC-laden peanut butter.
But I knew I could do better. I knew I could create a recipe for homemade-cheese peanut butter crackers using whole ingredients. I knew I could come up with a snack that was just a teeny little less bad for you.
And I did.
It’s easy: Begin with this recipe for cheddar cheese straws. Instead of cutting them into pencil-thin strips, use a square cookie cutter or a pizza cutter to create 2-inch squares. Use the blunt end of a bamboo skewer to poke a half-dozen holes in each square to prevent the crackers from getting puffy. Bake for 15 to 18 minutes per the recipe; let cool, then spread half the crackers with all-natural peanut butter and make little sandwiches.
This is my new obsession …