Alright, folks, let’s dive into my latest kitchen adventure: Lance Whole Wheat Peanut Butter Crackers! I’ve always been a sucker for these things, you know, the kind you grab for a quick snack when you’re on the go. But lately, I’ve been trying to recreate some of my favorites at home. So, I figured, why not give these crackers a shot?
First things first, I rounded up my ingredients. I’m talking whole wheat flour, obviously, some peanut butter (I used the creamy kind, but crunchy would work too!), a little bit of butter (for that rich flavor), some honey for a touch of sweetness, and a pinch of salt. You know, the usual suspects.
Then, I got down to business mixing. I started by creaming together the butter and peanut butter until it was nice and smooth. After that, I drizzled in the honey and gave it another good mix. Next up, the dry ingredients. I whisked the whole wheat flour and salt together in a separate bowl before gradually adding it to the wet ingredients. This part can get a little messy, so be prepared to get your hands dirty! I just kept mixing until a dough started to form.
Now, here’s where things got a little tricky. The dough was pretty crumbly, so I added a tablespoon of water at a time until it came together into a cohesive ball. You don’t want it to be too sticky, though, so go easy on the water! Once the dough was ready, I wrapped it in plastic wrap and popped it in the fridge for about 30 minutes to chill. This makes it easier to roll out later.
After chilling, I rolled out the dough on a lightly floured surface. I aimed for about 1/8 inch thickness – you want them thin but not so thin that they fall apart when you pick them up. Then, using a square cookie cutter (because, let’s be honest, who has time to cut perfect circles?), I cut out the crackers and placed them on a baking sheet lined with parchment paper. I also poked holes in each cracker with a fork, just like the real deal.
Next, into the oven they went! I baked them at 350°F (about 175°C) for around 12-15 minutes, or until they were lightly golden brown around the edges. Keep a close eye on them, because they can burn easily.
Finally, and this is the hardest part, I let them cool completely on a wire rack. I know, I know, it’s tempting to dig in right away, but trust me, they taste so much better when they’re cool and crispy.
And that’s it! My homemade Lance Whole Wheat Peanut Butter Crackers were a success! They’re not exactly the same as the store-bought ones, but they’re pretty darn close, and they’re made with ingredients I can feel good about. Plus, the whole process was actually kind of fun. I would say, if you’re looking for a weekend baking project, give this one a try.
