This recipe is all about reviving a favorite childhood snack of mine – Cheesy Peanut Butter Crackers! In the name of (not-so-sophisticated) snacking, let’s do this!

• Munchies Peanut Butter Crackers Nutrition Facts
• Austin Peanut Butter Crackers Nutrition

Calories in Peanut Butter And Crackers based on the calories, fat, protein, carbs and other nutrition information submitted for Peanut Butter And Crackers.

Assuming you’ve ever been into a gas station and fell to the temptation of peanut butter cheese crackers, I’m guessing you know they’re a thing and they’re ridiculously delicious.

I used to eat them all the time growing up as they’re one of my favorite road trip snack foods.

Road trips + trashy snacks = best time ever. It’s science.

Since cutting dairy completely out of my diet I’ve avoided these crackers at all cost. Anything remotely cheese-esque is a no go for me. So naturally, I had to make it my mission to make a dairy- and gluten-free version for everyone’s enjoyment.

You’re (seriously) welcome.

These crackers are modified from my DIY Vegan Cheez Its – a serious classic on our site.

However, I think since the last time I’ve made them I’ve wised up a bit on gluten free baking and have made these even better! Not to brag and all but, I totally upgraded them.

While your crackers are baking away it’s time to whip up your peanut butter filling. It’s SO simple.

Two ingredients (peanut butter + maple syrup) and you’re good to go. A creamy, slightly sweet peanut butter filling just waiting to be smashed between two “cheese” crackers.

These crackers are crazy close to the real thing! They’re:

Tender with a subtle bite
Savory
Cheesy
Peanut buttery
& Afternoon-snack-worthy

If you give these crackers a try, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see! And don’t forget to leave a comment and rate it! It’s super helpful for us and other readers. Cheers!

Peanut Butter Cheese Crackers (Vegan + GF)

Ingredients

Munchies Peanut Butter Crackers Nutrition Facts

CRACKERS

• 1/4cupnutritional yeast (add more for a more intense “cheese” flavor)
• 2/3scant cup
• 1/2cupgluten-free oat flour (ground from GF oats)
• 1/4tspbaking powder(optional // for fluffiness)
• 1/2tspgarlic powder
• 3/4tspsea salt
• 3.5Tbspolive oil or vegan butter(can sub 49 g vegan butter per 35 ml oil // such as Earth Balance // I did a half-and-half mix of both)
• 2-4Tbspcold water

FILLING

• 1/3cupnaturally salted peanut or almond butter (creamy is preferable)
• 1-2Tbspsweetener (such as powdered sugar, maple syrup, or honey if not vegan)

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. Add dry ingredients to a food processor or mixing bowl and process or whisk to thoroughly combine.

3. Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.

4. Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 4 Tbsp (as original recipe is written // adjust if altering batch size).

5. Remove from processor or mixing bowl and form into a loose ball with your hands. It’s good for this dough to be worked and warmed by the heat of your hands. However, you are not kneading it, just forming it into a disc.

6. Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.

7. Bake for 15-20 minutes or until puffy and slightly golden brown. These are pretty tender. For a crispier cracker, bake until golden brown.

8. Remove from oven and let cool completely. In the meantime, whisk together your peanut butter and sweetener and set aside.

9. Once cooled, use a butter knife to spread a small amount (~1 tsp) onto a cracker and top it with a cracker of a similar size/shape.
10. Serve immediately. Store leftovers covered at room temp for up to a few days, though best when fresh! Though I haven’t tried it myself, I would assume that freezing these would work well.

Austin Peanut Butter Crackers Nutrition

Notes

*Inspired by gas station peanut butter cheese crackers. Adapted from my Vegan Cheez Its.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 20 sandwiches)

• Calories: 79
• Fat: 4.9g
• Saturated fat: 0.9g
• Sodium: 92mg
• Carbohydrates: 7g
• Fiber: 1.4g
• Sugar: 1g
• Protein: 2.7g

Peanut Butter Graham Cracker Pie takes one of my favorite childhood snacks and turns it into an irresistible no-bake dessert!

Ever since I was little I’ve loved peanut butter and graham crackers. I break the graham cracker sheet into individual rectangles, spread peanut butter on half, and then sandwich them together. YUM! Now my own kids are on the bandwagon too. Heck we like peanut butter so much, we’ll grab a spoonful of Skippy out of the pantry and just walk around with it. Love love love peanut butter!

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With the Otto being home for winter break, I wanted to do something fun with the boys. They love cooking and baking with me, and this no bake pie makes it super easy for us to whip something up together. Especially when they want instant gratification. This pie is sort of a riff on this NY-Style Cheesecake with Peanutty Crust I saw on the Skippy website. The cream cheese give it take cheesecake feeling, but it’s all peanut butter baby!

While you could fill the pie crust with the mousse, stop there, and be a totally happy camper. I like a little extra oomph on this pie. The graham cracker crunch on top has a hint of cinnamon that is SO good with the mousse. This pie is a slice of heaven!

You can find more delicious recipes using SKIPPY® Natural Peanut Butter Spreads by following the #SKIPPYYIPPEE hashtag.

Ingredients

Peanut Butter Mousse Filling:

• 1cupheavy cream
• 4ouncescream cheese, at room temperature
• 3/4cupcreamy SKIPPY® Natural Peanut Butter Spread
• 1/3cupsugar
• 1teaspoonvanilla
• 1/8teaspoonsalt

Graham Cracker Crunch Topping:

• 1/4cupbrown sugar
• 1/8teaspoonground cinnamon
• 2tablespoonsunsalted butter, melted
• 1teaspoonvanilla
• 2graham crackers, crushed into large pieces
• 1tablespoongranulated sugar
• 1/8teaspoonsalt

Instructions

Filling:

• In a large mixing bowl, beat the heavy cream until medium peaks form.
• In another large mixing bowl, beat together the cream cheese, peanut butter, and sugar until evenly incorporated. Add the vanilla and salt; mix to combine.
• Add about 1/4 cup of the whipped cream to the peanut butter mixture. Use a rubber spatula to fold in the whipped cream until completely incorporated. (Do not skip this step! Doing this lightens up the peanut butter so it doesn't deflate the rest of the whipped cream.)
• Add the rest of the whipped cream to the peanut butter mixture. Fold everything together until the peanut butter is light in color and no more white from the whipped cream is showing. Do not beat or stir, just keep folding. It's going to take a minute, but this process keeps the filling light.
• Pour the filling into your prepared pie crust. Use the rubber spatula to spread the filling into an even layer, all the way to the edges of the pie crust.

Topping:

• Preheat your oven to 350 degrees F. Coat a small baking pan with non-stick cooking spray.
• In a small mixing bowl, mix together the brown sugar and cinnamon.
• Stir together the butter and vanilla. Pour over the brown sugar mixture and stir until everything is moistened.
• Add the graham crackers pieces to the slurry and toss until coated.
• Pour the graham crackers (and extra slurry) into your prepared baking dish. Sprinkle the top evenly with sugar and salt.
• Bake for 15 minutes, or until lightly browned. Remove from the oven and cool completely.
• Use a knife to chop the graham cracker into small pieces. Sprinkle the pieces over the center of your pie.

Nutrition