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I’ve been thinking a lot recently about the pressure to “eat better”. When I was growing up you had the food triangle (which no one I knew really adhered to), and that was pretty much it. Common sense dictated that you ate a decent amount of fruits and veggies, kept sweets to a minimum and watched your portion sizes.
But these days? All bets are off. So many more rules. So many more restrictions. And so many more raised expectations. Organic. Non GMO. Humanely raised. Earth friendly. The list goes on. It can be so overwhelming that the temptation to not even bother is strong. I mean, if you’re not going to do all the things – and all the time – then what good is any change?
I’ve been there. Many times. And I’ve finally landed in a place that feels right for my family – and is totally doable.
And “doable” is the key. Because in order for any change to stick long term, you have to be able to sustain it. Day in and day out. On busy weeknights and when you’re on the go. During vacations and holidays.
For me, that means making “better for you” choices wherever I can. Grass-fed beef. Whole grains. Heart-healthy oils. And these foods have the added benefit of tasting better too, so it’s a win-win all around.
When asked to create a recipe using Wasa crackers, I immediately decided on a dessert. Because, let’s face it, it can be pretty challenging to make dessert “better for you”.
I wanted something quick, easy and with just a few ingredients that could be upgraded with some simple tweaks – and I landed on these addictive toffee crackers.
You’ve seen these before – using saltines, matzoh and even potato chips. I just knew they’d be fabulous with Wasa Thins Sesame & Sea Salt. I loved the idea of the slightly savory flavor of the whole grains and sesame seeds offsetting all that sweetness. I headed out to ShopRite to gather my ingredients.
I swapped out the usual chocolate chips with a good dark chocolate. The health benefits of dark chocolate have long been touted, so this was a no-brainer.
I’d been reading about coconut sugar, and how it can be substituted for brown sugar in most recipes so I tried it here. It was perfect. Again, by no means “health food”, but simply better for you.
And I finished the crackers off with a good quality flaky sea salt. We all have that salty craving now and again, right? Instead of reaching for a bag of potato chips, a small amount of flaky sea salt can satisfy – with less guilt. Better for you.
These toffee crackers would make a great foodie gift for the holidays, or as a lovely addition to a dessert buffet.
12 – 14 Wasa Sesame & Sea Salt Thins
1 cup coconut sugar (may substitute brown sugar)
2 sticks (1 cup or 16 tablespoons) unsalted butter
1/2 teaspoon vanilla
12 ounces good dark chocolate, chopped
flaky sea salt
Pre-heat the oven to 400 degrees. Spray a 15″ x 10″ baking pan with non-stick cooking spray; line the bottom with parchment paper.
Cover the bottom of the pan with the crackers, breaking them up to fill in any gaps around the sides.
Melt the coconut sugar and butter in a saucepan over medium heat; bring to a boil and stir constantly for 3 minutes. Remove pan from heat and stir in the vanilla. Pour mixture over the crackers, spreading to cover evenly.
Bake for 5 minutes. Remove from oven and sprinkle with the chopped chocolate. Return to oven briefly, removing when the chocolate looks shiny. Spread chocolate evenly and sprinkle with the sea salt.
When pan is cool enough to handle, place in fridge to cool completely. Break into pieces and serve.
This delicious recipe brought to you by Sheri Silver