Ingredients:
2 Cups Of Nestle Toll House Butterscotch Chips
2 Cups Of Kellogg's All Bran Cereal
1 Teaspoon Of Adams Extracts Pure Vanilla Extract
2 Cups Of India Tree Dark Muscovado Sugar
1/4 Teaspoon Of Lior Fine Round Table Salt
2 Cups Of Whole Grain Wheat Flour
1/2 Cup Of Hot Bottled Water
1/2 Cup Of Softened Real Salted Butter
1 Teaspoon Of Organic Baking Soda
Information:
Serving Size 24
76 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
I would like to send out a huge thank you to Erik from Washington DC for sending us this butterscotch animal crackers recipe. To make the crackers, first you should preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Next take out your cookie sheet, spray it down with some nonstick baking spray, then set it aside for later. Next take out a blender and plug it in. Add into your blender the all bran cereal, whole grain wheat flour, organic baking soda, table salt, and dark muscovado sugar. Once your mixture is well ground up and evenly mixed together, pour it into a mixing bowl. Next mix into the bowl the pure vanilla extract, real salted butter, and hot bottled water. Vigorously stir these ingredients together until a large cracker dough clump has formed. At this point you should clean and sterilize a flat surface, then sprinkle some flour over the top of it. You are now ready to roll your dough clump into a ball shape, then you will need to flatten this ball to a quarter inch thickness. Moving right along, next take out a variety of animal cracker cutters, and make yourself a whole bunch of different cracker shapes. Place these shapes on to your already greased baking sheet, then slide them into your oven to bake for eight to ten minutes, or however long it takes until they are golden and crisp. Leave the crackers on the cookie sheet to cool for half an hour after baking them. Once cool, you will then want to take out a saucepan, and melt your two cups of butterscotch chips. Next cover each individual cracker with the melted butterscotch. If your cookie sheet is prone to sticking, then apply the butterscotch to the crackers on wax baking paper, which will prevent sticking. Refrigerate the iced crackers for an hour, or until the butterscotch hardens.
