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Crunchmaster snacks are the ideal snack on the go, at home or at work. We blend brown rice, sesame, quinoa, flax and amaranth seeds – and bake to light, crisp perfection. Pair them with your favorite dips, spreads and toppings for great tasting, gluten free start to your next healthy gathering.
Our recipes and serving suggestions are always gluten-free!
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For the crust:
2 cups finely crushed Crunchmaster Artisan Four Cheese Baked Rice Crackers
¼ cup sugar
½ cup unsalted butter, melted
For the filling:
1.5 lb. cream cheese, at room temperature
¾ cup sugar
2 tbsp. fresh lemon juice
2 tsp. vanilla extract
3 large eggs, at room temperature
Preheat oven to 350°F. To make the crust, in a food processor, combine the finely crushed Crunchmaster Artisan Four Cheese Baked Rice Crackers, sugar and melted butter. Process until the crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 ¼ inches up the side of a 9” spring form pan. Wrap the outside of the pan with aluminum foil. Bake the crust for 15minutes until set. Remove from the oven and let cool.
For the filling: in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, mix until well blended. Add the eggs, one at a time. Pour the filling into the cooled crust.
Bake until the edges are set but the center still quivers slightly when the pan is shaken, about one hour.
Ingredients: For Filling
1 ½ cup roasted* pecan halves, divided
2/3 cup sugar
1/3 cup dark corn syrup
2 tbsp. cider vinegar
1 tbsp/ butter, melted
2 tsp. vanilla extract
pinch of salt
½ cup dried cranberries chopped
1 tbsp. tahini (sesame paste)
* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
Ingredients: For Crust
1½ cup finely ground Crunchmaster Original Multi-Seed Crackers
4 tbsp. sugar
¼ tsp. salt
4 tbsp. butter , melted
Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes.
In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
Cool before serving.
¾ cup butter, softened
1 cup brown sugar
¼ cup white sugar
2 large eggs
2 tsp. almond extract
2 cups gluten free baking mix
1 cup Crunchmaster 7 Ancient Grains Hint of Sea Salt Crackers, crushed
½ cup gluten free rolled oats
1 tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
1/3 tsp. ground cinnamon
¼ tsp. all-spice
1/6 tsp. fresh orange zest
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
Bake for 10-12 minutes or until golden brown.
Remove from oven; set aside to cool before serving.
1 can cherry pie filling
Juice of 1 fresh orange
2 tbsp. sugar
1/3 cup almond meal
2 tbsp. coconut oil
2 tbsp. ground flax seeds
1/2 cup finely ground Crunchmaster Cinnamon & Sugar Grammy Crisps
2 tsp. fresh orange zest
Preheat the oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
In a small bowl, combine cherry pie filling and fresh orange juice; mix well to combine. Set aside.
In a food processor, combine sugar, almond meal, coconut oil, flax seeds and Crunchmaster Grammy Crisps; pulse until it forms a crumb-like texture.
Place the cherry pie and orange mixture into the prepared baking dish. Top with crunchy cracker topping; spread evenly across the entire dish.
Place into the oven to bake for 20 minutes or until golden brown and bubbling. Remove from the oven; set aside to cool for 10 minutes. Garnish with fresh orange zest.
2 tbsp. brown sugar
3 tbsp. butter
1 tsp. ground cinnamon
1 tsp. orange zest
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
3 Honey Crisp apples, peeled, cored, and cut into 1/2-inch pieces
¾ cup Crunchmaster Cinnamon & Sugar Grammy Crisps
¼ cup finely chopped pistachios
2 ½ tbsp. gluten-free oats
1/2 cup Greek plain yogurt
Preheat oven to 350 degrees F. Prepare a 9” x 9” baking dish with nonstick baking spray.
In a medium bowl, combine brown sugar, 1 tbsp. melted butter, cinnamon and orange zest. Add apples; gently toss to combine. Transfer mixture to the prepared baking dish.
In a small bowl, combine Crunchmaster Grammy Crisps, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Cover dish with aluminum foil and bake for 30 minutes or until bubbling. Uncover and bake for another 20 minutes.
Remove from oven; set aside to cool for 15 minutes before serving.
Serve with a dollop of Greek plain yogurt.
1 box gluten-free vanilla instant pudding mix
1/2 tsp. ground cinnamon
1/4 tsp. fresh orange zest
1 box Crunchmaster Cinnamon & Sugar Grammy Crisps
3 tbsp. dairy-free milk (almond, rice or soy)
2 tbsp. honey
1 pint raspberries
1/4 cup finely chopped fresh mint
Preheat oven to 350 degrees F. Prepare an 8 x 8 inch heart-shaped baking dish with nonstick baking spray; set aside.
Make pudding according to package directions; add cinnamon and orange zest. Set in the refrigerator to chill.
Place Crunchmaster Grammy Crisps into a sealable bag. Using a rolling pin, crush crackers into fine crumbs. In a large bowl, combine crushed crumbs with dairy-free milk and honey; mix well to combine.
Transfer mixture into prepared baking dish. Using a fork, press the crumbs evenly into the bottom of the pan.
Bake in the oven for 20 minutes or until crust is set. Remove from oven; set aside for 10 minutes to cool.
Remove pudding from the fridge; spread pudding in a thin layer across the graham cracker crust. Top with raspberries, then sprinkle with mint.
12 Crunchmaster Grammy Crisp crackers, crushed
¾ cup slow churned vanilla ice cream
1-2 tbsp. gluten free mini chocolate chips
¼ tsp. extra light olive oil or vegetable oil
Place crackers in a plastic bag, seal and crush with a rolling pin or the back of a spoon. Pour into a small bowl and set aside.
Using a small melon baller, make 12 small ice cream balls, roll each in cracker crumbs and place on a tray lined with wax paper. Freeze for ½-1 hour.
Once ice cream is refrozen, melt chocolate chips in a double boiler, stirring until completely melted. (You can also microwave them 20 seconds at a time until melted, stirring in between. Take care not to overheat.)
Add oil to the melted chocolate and stir. Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge. Pipe the chocolate in a zigzag motion over the ice cream balls. Refreeze for additional ½ to 1 hour. Serve.
If you do not have a bag to pipe the chocolate, simply dip a fork into the melted chocolate and drizzle over the ice cream balls. It's a fun way to get the kids involved too. If you do not have a melon baller, you can form balls with two spoons. They may not be perfectly round, but they will be just as delicious.