Peanut Butter Cheese Crackers

242 Calories

4:1 Ratio

This recipe was submitted by Gail, Logan’s mom.  Another parent shared this recipe with her and she is very grateful because she is able to hide Depakote sprinkles in it daily.  If you originally created this recipe idea, please let us know!


12g Kraft Cheddar Cheese, shredded

20g butter, room temperature

8g Skippy Creamy Natural Peanut Butter


For the microwave:

Use silicone cupcake liners.  Put 4 grams of cheese into each liner.  Microwave for about 1 minute.  Watch for the cheese to stop bubbling, this indicates that the moisture is cooked out. Allow the cheese to cool in the liner for the remaining oil to re-absorb.

For the oven:

You can choose any shape silicone mold you like.  I like to use the small cookie size molds like this one to make a large batch of small crackers.

Pre-heat the oven to 350 degrees.  Put 2 grams of cheese into each cavity.  Bake in the oven for about  6-7 minutes.  Again, watch for the bubbling to stop and the edges to turn golden brown. Allow to cool in the liner.

Peanut butter mixture:

Blend the peanut butter and butter together until it is well combined.  Top the cooled crackers with the mixture.


You can make ahead a large batch of crackers.  Just make sure that each cracker contains the same amount of cheese.  For this exact recipe, each cracker is 2 grams of cheese.  It will yield 6 small (about 1 inch) crackers.  You can store the pre-made crackers int he refrigerator.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.