Do you need a healthy snack option in your kids’ lunchbox and are tired of buying the same overpriced snack bars over and over again at the grocery? You will love this recipe. These chocolate chip cookie dough snack bars are a copy cat recipe for the very popular store-bought ones.
Raise your hand if you are someone who hears of a homemade version of a favorite food, and you immediately assume it must be super time consuming and/or involves expensive and hard to find ingredients –I raised mine too!
Snacks and all the other “add ins” that go inside the lunchbox are also important. It’s easy to prepare a healthy lunch and then blow the good efforts on junky treats. If you need more lunchbox ideas click here.
Not so long ago, my hand would have shot up before I was even done reading that sentence. Fortunately MOMables has a ton of How-tos…
I was totally under the false impression that homemade recipes were only for people with a much higher cooking skill set than me. Thankfully one day, I decided to just go for it and experiment with recipes I had assumed would be hard to make.
I was shocked to find that not only was it much easier than I had assumed, it was also cheaper…not to mention much healthier.
Take this recipe for homemade wheat thin crackers for instance. There was a day when I would have thought making these would be an all-day process and that at the end of it, they would taste nothing like the real thing. If you are under the same impression you must try this recipe! It is so easy to make, requires very few ingredients, and tastes exactly like the real thing. I seriously couldn’t believe it! Join us and you will learn a ton of new stuff!
Make these crackers for a snack, or pack it as the crackers in the MOMables deli box. I am confident you could fool your kids into believing they are consuming crackers from a box!
Preheat oven to 400F and line two baking sheets with parchment paper or silicone mat.
In a large bowl, whisk together flour, sugar, paprika, and salt.
Using a cheese grater, shred butter onto flour mixture. Using your hands, combine until thoroughly mixed.
In a small dish, mix together the water and vanilla and pour liquid into the flour and butter mixture. Stir this until it comes together. You made need to use your hands a bit to really mix this together. If the dough appears dry add a touch of water, but not too much, as you do not want the dough to become sticky.
Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, large knife, or cookie cutters, cut into whatever shape you desire. Immediately after cutting, transfer the crackers onto lined baking sheets. Repeat as necessary. Sprinkle with more salt, if desired.
Bake for 8-10 minutes, watching closely, because they can burn quickly. Half way through baking, rotate the pans to ensure even baking. Cool completely. Store in an air-tight container.
This recipe also works with all-purpose gluten free flour mix (one that already has xanthan gum in it). Adapted from King Arthur Flour Cookbook.
Preheat the oven to 375˚F, and line a baking sheet with parchment paper.
Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
Place the crackers at least ¼ inch apart on the baking sheet. Repeat the process with a second ball of dough.
Bake for 12 to 15 minutes, with the rack placed in the middle of your oven, until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.
Place the baking sheet on a rack, and let the crackers cool completely. Eat or store in a covered container for up to 3 days.
Do your kids ask for a snack as soon as they walk in the door from school? If you need more healthy after-school snack ideas, we’ve got you covered today. Go ahead, pin this, share this with your friends, even subscribe to our e-mail to get more free ideas each week.