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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 3 eggs 1/3 cup dark corn syrup2 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 Crackers4 tbsp. sugar ¼ tsp. salt4 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 Sea Salt Multi-Grain Crackers 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.