Making Firecrackers taste better

Don't use graham crackers they taste like ass when baked, use saltine crackers. plus don't use peanut butter use nutella nutella works just as well as peanut butter don't listen to other people.

 

Coconut butter (or better, coconut oil) instead of peanut butter... why? The taste is
better after so much baking, it has fewer solids, less moisture, a higher fat content
and a much higher saturated fat content, than peanut butter.
It also contains more medium-chain, rather than long-chain triglycerides, for much
more rapid, and easier absorption. If using oil, rather than butter, add a little sugar if
you like.



(above; Peanut Butter, Cacao Bliss Butter, Coconut Butter, and Coconut Oil)

Use thin chocolate crackers or cookies, and use butter to grease your foil (or spread
it on the outside of the cracker/cookies) before wrapping. This also tastes much
better.

Feel free to add solids such as nuts, and cacao nibs.. these will not dilute or thin out
your oil in a way that is counterproductive to the glandular breakdown, they only
take up room. Avoid items that: melt, that are powdery, or contain much/any
water. Adding lecithin, and other solid tasty oils (cocoa butter is used below) can be
helpful.






With a few simple changes, you can bake your quickie-edibles longer, they taste
much better, and they can provide a more intense experience from much less
material than the traditional 'firecracker'.



-"Kat Crackers"- Canna Quickie ~Fudge~ Cookie Sandwich