Krispy Cracker Torte Recipes

HOMEMADE CRISP CRACKERS

Steps:

• In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

ROCKY ROAD RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

CRISPY CRACKERS

Steps:

• Put the white flour, wheat flour, salt, and cold butter in food processor.
• Process well.
• Blend in the cold water.
• Mixture should be crumbly, yet hold its shape when pressed together.
• If too dry, add a little more water.
• Gather mixture into a ball.
• Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
• Cut dough into desired shape.
• Place unbaked crackers onto greased cookie sheet.
• Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
• Bake in 400 degree oven for 10-14 minutes.
• Cool on wire rack.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

CHEESE KRISPIES CRACKERS

Steps:

• Blend butter and cheese in a food processor until creamy.
• Add flour, one cup at a time.
• Add seasonings.
• Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
• Place dough on a floured board and roll out to 1/4 inch thickness.
• Use a plain 2 inch cookie cutter to cut out.
• Place onto cookie sheet and bake at 325°F.
• for 20 minutes.
• For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.

CRISPY RICE CRACKERS

Steps:

• Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
• Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
• Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
• Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
• Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
• These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.

CHOCOLATE BAR TORTE

Steps:

• Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
• Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
• Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

SODA CRACKER TORTE

Steps:

• Process crackers and nuts in blender until finely ground.
• Beat egg whites until soft peaks form.
• Mix in vinegar.
• Gradually add sugar, beating well after each addition.
• Add vanilla and baking powder and beat until stiff.
• Fold in cracker mixture.
• Put into greased 8-inch square pan and bake at 300° about 25-30 minutes, or until cake tester in center comes out clean.
• Cool in pan.
• Cut in pieces to serve.
• Be careful removing from pan, especially the first piece, as this is pretty crumbly.

KRISPY CRACKER TORTE

Steps:

• 1. Sprinkle cream of tartar over egg whites in a bowl. Beat until soft peaks form. 2. Gradually add sugar, continuing to beat until meringue is very stiff. Fold in cracker crumbs, nuts and vanilla. Pour into greased 1 1/2 quart casserole and bake at 350°F for 1 hour, or until lightly browned and firm on top. Cool in pan. 3. Invert torte on to serving plate and serve topped with berries.

KRISPY CRACKER TORTE

Steps:

• 1. Sprinkle cream of tartar over egg whites in a bowl. Beat until soft peaks form. 2. Gradually add sugar, continuing to beat until meringue is very stiff. Fold in cracker crumbs, nuts and vanilla. Pour into greased 1 1/2 quart casserole and bake at 350°F for 1 hour, or until lightly browned and firm on top. Cool in pan. 3. Invert torte on to serving plate and serve topped with berries.