Chocolate covered crackers with peanut butter and cyrstalized ginger

Sometimes a sort of magical thing happens, where you look at a box of those Scandinavian style rye crackers (you know the ones) sitting on your kitchen counter, and think, “I wonder what would happen if I slathered those with peanut butter, dipped them in melted chocolate, and sprinkled delicious sorts of things over the top?” And of course, you don’t wonder about it for very long, because the answer becomes clear immediately.

What happens, in case chocolate doesn’t clarify things for you in the way it does for me, is that you end up with a very sophisticated sort of candy bar – the glitz and sparkle of crystallized ginger and sea salt – the au natural peanut butter with a kiss of honey and a touch of flax. But the magic comes from the crackers hidden within. The cracker gives it a delicious crunch, a sort of airy brittleness – but best of all, it makes the whole thing feel somehow wholesome and respectable – even if it is tarted up for a night on the town. It’s that nutty, fiber filled crunch that makes you believe that you are so near to having rye crackers and peanut butter, that there really isn’t any difference. You could have one for your afternoon snack and not even flinch. It’s like that Rolling Stone song, Down Home Girl – as though if the bars could talk they’d say –  “I know I look glitzy on the surface, darling, but really I’m just a dolled up rye cracker at heart.”

These are super easy to make, and with Valentine’s just around the corner, you can never have too many chocolate ensconced things lying around. And by the way, in honor of the great holiday (which I happen to like, thank you very much – all cynical comments aside) my posts will be entirely chocolate themed up until the big day.  Enjoy!

Chocolate covered crackers with peanut butter and cyrstalized ginger

Adapted by a recipe posted on Sprouted Kitchen.


  • 4 Scandinavian style crackers (such as Ryvita or Ak-Mak)
  • 1/2 cup natural peanut butter (I like Maranatha creamy style)
  • 1 tablespoon flax seeds, freshly ground
  • 2 tablespoons honey
  • 1.5 cups dark chocolate, broken into pieces
  • 1/8 cup peanuts, toasted and roughly chopped
  • 2-3 tablespoons crystalized ginger, sliced into thin pieces
  • 1 teaspoon coarse sea salt


  1. Place the chocolate in a double broiler (make one yourself by placing a heat proof bowl over a pan of boiling water so that the bowl is not in contact with the water). Once the chocolate begins to melt, turn off the heat and stir occasionally until the chocolate is completely melted.
  2. Meanwhile, mix together the peanut butter, flax seeds and honey in a small bowl, adding a little pinch of salt. Spread a generous amount onto each cracker, so that you have a nice thick layer of peanut butter on each one. Place on a baking tray lined with parchment paper.
  3. Once the chocolate has melted, submerge the crackers into the chocolate until they are completely covered on the top and sides. I found it easier to do this by cutting the crackers in half so that I could submerge them into the chocolate completely, but if you want to leave them whole then you can use a spoon to spread the chocolate over the cracker rather than trying to submerge it. Return to the parchment lined baking tray.
  4. While the chocolate is still soft, sprinkle the crackers with a generous helping of the ginger, peanuts and sea salt. Place in a cool dry spot to let the chocolate completely harden, about an hour.



  1. These look delicious

  2. Looks amazing! I’ll take anything with the chocolate / peanut butter combo and perfect for V-Day!

    What’s the beverage that you’ve got there with it? Is it just milk?

    Thanks for the post!


  3. Thank you!
    I just happened to buy some of those rye crackers last week. Haven’t seen them here in New Zealand for 7 years!!! (Often times you can find something here which will then disappear again just like it popped up…)
    Anyway, your pictures look so mouthwatering I have to make those yummy treats!
    Thank you Danielle 🙂
    Bye the way, I’m glad you follow your heart and treat us with your wonderful special posts for a joyful life.

    • Danielle Charles says:

      Oh what a lovely surprise to find a comment from my Brigitte!! It must be fate that you happened to buy some – I think you must have been meant to make this recipe 🙂 It’s so good to hear from you – I hope you’ll say hello again soon!


  4. One word: Yummmm! 🙂

  5. Sea salt is coarse, of course. 🙂 I’m off to the Scandinavian butcher shop this Saturday to get me some Ryvita crackers! Thanks for the idea!

    • Danielle Charles says:

      Of course it’s coarse!! Thank you 🙂 I think my midnight editorial skills are not what they once were…
      A Scandinavian butcher shop? Now why don’t I have one of those in my town!!


  6. I simply adore wandering around your kitchen with you watching you create such georgeous delectable treats. As soon as I see your link in my email box my heart leaps with happiness and joy for I know that today will be an expecially wonderful day if it starts out this way.

    Chocolate and Valentines day are a perfect marriage of two of the greatest partners….so bring it on!

    Why onlyyesterday I was dreamily thinking of Jonny Depp and the movie “Chocolate”…………hugzzzzzzzzz

    • Danielle Charles says:

      You can’t really improve on a movie involving chocolate and Johnny Depp playing an Irish gypsy can you? I think I might have to watch that again soon!! 🙂


  7. marthasnail says:

    all chocolate until valentine’s?! now that’s exciting. can’t wait to try these crackers. love the addition of peanut butter. xo

  8. I want one, I want one, I want one!!
    I am going to have a go using using what I have around which is hazelnet butter and cardamom dark chocolate. I think it will be a winner. 🙂 x

    • Danielle Charles says:

      Me too! Hazelnut and cardamom sound absolutely divine – you know I think sometimes the creations that are inspired from what is on hand are the very best of all 🙂
      Love to you,

  9. Rye crackers are my hubby and I’s favorites! Will have to make these “tarted” up ones soon! Sounds delicious, Danielle! Thank you for sharing xxx

  10. this is my first post to a blog, maybe my last, too. i have been reading you for months, and think you are a true renaissance woman. i love your photographs, and have made several of your yummy recipes. one thing i love about reading you is that it makes one appreciate the gift of another beautiful day. take care

    • Danielle Charles says:

      Well if this is your last post to a blog, David, you can have the satisfaction of knowing that it was a greatly kind post that left the reader of it feeling most humbled and happy to be bestowed with such compliments! I couldn’t ask for anything more than to know that at least one person is able to appreciate the beauty of life just a little more through the blog. I’m so glad you are enjoying the recipes too. Thank you again for your kindness – it really means the world that you took a few minutes to share it.


      • good morning, i say your link on mountain rose, originally, and understand that you are a herbalist. would you mind helping me? the mountain rose catalog has a bitters recipe, using vodka. i love the urban moonshine bitters, and they use grape alcohol, which, i assume, is better. is that true? also, why not just use tinctures, and avoid soaking herbs in the alcohols?
        ps – 5 stars on u.m.’s maple bitters (and, what do you know-another post)

        • Danielle Charles says:

          Hi David,

          I would love to help! To answer your first question – why grape alcohol over vodka – there are two considerations there. The first is that while vodka is 90 proof alcohol (meaning it is is partially diluted with water), grape or pure grain alcohol are about 95% alcohol (or 180 proof). This allows the herbalist to adjust the concentration of alcohol based on the plant they are using to ensure an optimum extraction of the most active constituents found in that plant. For instance – a very high concentration of alcohol would be used for a very resinous plant like myrrh, while a plant rich in carbohydrates would require a much lower concentration – closer to water. Keep in mind that herbalists tend to do this when they are trying to make very strong medicinal strength extracts. For most purposes, vodka serves very well because it’s alcohol concentration falls right in the middle between water and pure alcohol (about 50 %) and thus is pulls out the widest spectrum of plant chemicals, especially as many plant chemicals extract best at this particular concentration. So for most purposes, vodka works just fine – and I in fact use it most of the time for tinctures I make for myself.

          The second reason that some choose grape is that most alcohol is made from grains which can cause problems for those with gluten sensitivities. If that’s not a concern for you, then there isn’t any particular reason why one should be better than the other.

          To answer your second question – why not just use tinctures? Well you certainly could. The reason not to is that pre-made tinctures can be very expensive – especially for something like bitters that one is going to be taking 3 times daily before meals as a habitual part of their lifestyle. Making your own is far more cost effective, and I think gives the added benefit of putting your own energy and intention. As a chef, I’m sure you can probably relate to the difference between a meal prepared for you, or the same meal prepared yourself. Putting you own energy into something, interacting with the ingredients and being involved in the process from start to finish tend to make the finished product so much more fulfilling and rewarding. So there you go.

          The maple bitters is so good isn’t it? My friend Jovial King is the creator and owner of Urban Moonshine, I shall pass your kind words along.

          Hope this clears things up for you!!


          • Hi David,

            We want to encourage folks to taste their herbs as much as possible. We do what we can to give Urban Moonshine the best taste we can and feel the organic grape alcohol tastes better, smoother, and we appreciate that it’s naturally gluten free, and comes from the smaller scale organic wine industry as opposed to the grain industry. There’s also some evidence building that it’s a better medicinal constituent extractor. These are the folks we buy it from and you can learn more about organic grape alcohol at their website

            Thanks for your patronage David!
            Megan Foster – Sales Manager Urban Moonshine Bitters and Tonics – your everyday apothecary!
            __________________________________________________________________________Dearest Danielle, i simultaneously asked Urban Moonshine about this. Both of you guys were so very gracious with your replies. I did look yesterday at MRH’s prices on tinctures and fresh/dried herbs. What a difference!!! UM shared with me their source for herbs (and grape alcohol), both from Vermont- (not the alcohol). I would love to patronize them, but MRH’s prices are significantly less. The tradeoff is that I love the Vermont guy’s philosophy, ethics, consciousness – all that good stuff.
            Thanks so much, d

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