Leave round 2 in the pan, bake for 8-10 minutes. Repeat the process on a new sheet of parchment paper with the second section of dough. Use the edges of the parchment paper to remove it from the pan.
Take a fork and use the tines to make three rows of holes in each cracker at the top, middle and bottom. I usually divide the pan into thirds horizontally and then cut vertically. You’re going for an all-around even thickness. Make sure it’s not too thick around the edges of the pan or in the middle. Press the dough until it covers all but about 1-1.5 inches at one end of the pan. I usually put the dough a little closer to one end, press it out until it reaches the corners and then begin to work it towards the other end of the pan. Slowly, with your hands, work the dough to spread it out. The warmth of your hand will help it all come together.įorm dough into a ball with your hands and divide into two equal sections. If the dough still seems too crumbly, you can add one more Tbsp of water…but there will still be some crumbs. In a large, microwave-safe bowl, melt butter.Īdd peanut butter, sugar, honey, chia seeds, cinnamon, vanilla and baking soda and stir until well combined.Īdd one cup of flour and stir until just combined.Īdd remaining 1/2 cup flour and 1/4 cup water and mix well. So, if you want to give these a whirl yourself, here’s the recipe: The warmth from your hands seems to help make it easier to work with instead of being too crumbly. It takes me about 5 minutes of work pressing the dough in the pan and working with it to get it to the 9×11 or 9×12 size. So once one half is baked, I just pull out the parchment paper in, pop in the other piece of parchment paper and bake round 2. I do both halves right away and just let one sit on the counter because I like using the 9×13 pan to help guide me and give me straight edges.
I always line my pans with parchment paper, so then you just pull that first half of dough out and repeat the process on a new sheet of parchment paper in the 9×13 pan for the second half of the dough. There’s not quite enough dough to fill a 9×13 pan…it seems like 9×11 or 9×12 is ideal for me. Work with it until it’s about an inch or an inch and a half from one end. If you’re like me and want them just a little bit thinner, here’s what I found works best: divide the dough in half. If you want the easiest route, that’s it. That works well…but they’re just a little too thick for me. Then I tried just pressing the dough into a 9×9 pan.
Especially when you cut off the edges to make them straight and then try to re-roll it. I first tried doing these freehand with a rolling pin…but what I’ve found is that the dough doesn’t really lend itself well to being rolled. I wanted to make it as easy as possible for you. Luckily the flavor was fine from batch one so all ten batches got eaten…it was just the execution I was trying to master. They’re kinda like my version of a homemade graham cracker and I have literally tested the recipe 10 times in the past 2 weeks. If you follow me on IG stories, you’re already quite familiar with these Peanut Butter Chia Crackers. Similar to a homemade graham cracker, you can make a batch for an after-school snack or pack some in your purse for a busy day! These Peanut Butter Chia Crackers are a healthy, kid-friendly snack recipe made with just a few simple ingredients.