Annie's Organic Graham Crackers Honey Description
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Made With A Touch of Real Honey
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Same Quality Now More Delicious!
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No Artificial Flavors or Synthetic Colors
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No High-Fructose Corn Syrup
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USDA Organic
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Non-GMO
- Whole Grain
Annie's Organic Honey Graham Crackers are a hoppening organic snack for bees and bunnies of all ages. Try 'em plain, topped with nut butter, or in your favorite Easter baking and s'more recipes. Crush them to make a delicious crust for your Easter cheesecakes, pies, and tarts. Or top the squares with frosting and add Annie's bunny-shaped snacks or other decorations for a fun dessert duo! Made with organic whole wheat flour, and contains 9g of whole grains per serving. No artificial flavors or synthetic colors - just certified organic honey flavored crunches of yum. Add some joy and hoppiness to your Easter party with Annie's snacks. Annie's makes products in over 20 family-friendly categories, from fruit-flavored snacks and cereal to mac and cheese. For busy bunnies and families on the go, we help make life a little easier and more delicious by spreading goodness through tasty foods and kindness to the planet.
Made with Goodness:
Honey Grahams: Delicious organic honey graham crackers made with whole wheat flour
Kid-Friendly: Serve graham crackers alone, topped with nut butter or with your favorite s'more recipes
Certified Organic: Certified organic ingredients for the goodness you'd expect from Annie's snacks
Wholesome Ingredients: No artificial flavors, synthetic colors, or high fructose corn syrup
Free Of
GMOs, artificial flavors, synthetic colors, high fructose corn syrup.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: (2 Sheets) (31 g)
Servings per Container: 13
| Amount Per Serving | % Daily Value |
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| Calories | 140 | |
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| Total Fat | 3.5 g | 4% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 125 mg | 6% |
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| Total Carbohydrate | 24 g | 9% |
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| Dietary Fiber | 2 g | 6% |
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| Total Sugars | 8 g | |
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| Includes 8g Added Sugars | | 15% |
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| Protein | 2 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0.8 mg | 4% |
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| Potassium | 0 mg | 0% |
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Other Ingredients: Organic whole wheat flour (graham flour), organic wheat flour, organic cane sugar, organic expeller-pressed sunflower oil, organic honey, leavening (baking soda, ammonium bicarbonate, cream of tartar), organic natural flavor, sea salt, organic rosemary extract.
Contains wheat; May contain milk, and soy ingredients.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Peanut Butter and Jelly Cheesecake Bites
[vc_row][vc_column][vc_column_text]Creamy, dreamy and packed with playful nostalgia, these peanut butter and jelly cheesecake bites take the classic lunchbox combo to a whole new level. Each mini treat starts with a buttery graham cracker crust then gets filled with a luscious swirl of peanut butter–infused cheesecake. A final dollop of tangy-sweet raspberry jam ties it all together for the perfect balance of flavor and texture. One bite in, and you’ll feel like a kid again, only this time with a more decadent twist!
Peanut Butter and Jelly Cheesecake Bites
Crust
- 8 graham cracker sheets
- 2 Tbsp. granulated sugar
- 3 Tbsp. unsalted butter (melted)
- Pinch kosher salt
Filling
- 2 8- oz. blocks cream cheese (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup creamy peanut butter
- 1-1/2 tsp. pure vanilla extract
- Raspberry jam (for topping)
- Preheat oven to 350 degrees F. Line 24 mini cupcake wells with paper liners.
- Place graham crackers in heavy-duty zip-top bag and crush into crumbs with a rolling pin or heavy skillet. (Note: You should have about 1 cup of crumbs.)
- In medium bowl, combine graham cracker crumbs, sugar, butter and salt until texture is like wet sand.
- Add a scant 2 teaspoons graham cracker mixture to each cupcake liner, pressing firmly to make crust. Bake 4 to 5 minutes, until crust is firm and golden. Remove from oven and let cool.
- To make filling, beat cream cheese with electric mixer until light and fluffy, about 2 minutes. Beat in sugar until combined, then add eggs one at a time, beating between each addition. Stir in peanut butter and vanilla until just combined.
- Divide filling between cupcake liners. To knock out air bubbles, gently tap pan on counter. Bake until cheesecakes are set with the slightest jiggle in the center, 10 to 11 minutes. Turn off oven, open door a few inches, and let cheesecakes sit 10 minutes to prevent cracking.
- Cool cheesecakes on wire rack to room temperature, then cover and chill in the fridge for at least 4 hours and up to overnight to set fully.
- Just before serving, top each cheesecake with a dollop of jam.
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