Cheez It Duoz
Homemade Cheez-Its have become a Beantown Baker household favorite since I first made them earlier this year. In this variation, the crackers are cheddar on one side, and chipotle on the other side of the cracker.
I was recently contacted by Cabot Cheese to see if I was interested in a sample. Without a minute of hesitation, I said yes. I fell in love with Cabot’s cheeses while living in New England. It’s a local company and their cheeses are lactose free! Double win for me!
After moving to Ohio, I’ve had a more difficult time finding Cabot cheeses. One of the local grocery stores does carry it, but it’s not the store I go to regularly. When the goodies arrived in the mail, Hubby instantly asked for his favorite snack: Homemade Cheez-Its. I was happy to oblige since I love the cheesy little crackers too.
This time, I wanted to mix things up a bit, so I decided to do two flavors in one. So I made a batch of my homemade cheez-its and mixed smoked chipotle into half of the dough.
After the dough had chilled, I rolled out each half separately, and then stacked one on top of the other to get a two-toned-two-sided cracker. These Cheez It Duoz would be perfect to make for game day munching. Either use the original version, the chipotle version, or combine them to make these duoz!
It was a lot of fun taking one of my favorite recipes of the year and mixing it up a bit. Thanks Cabot for the cheese! We’ve been enjoying it on sandwiches, with crackers, and obviously in crackers as well!
Two Years Ago: BLTs with Homemade Mayo
Three Years Ago: Cuban Black Beans in the Crockpot
Four Years Ago: Lemon Blueberry Ice Cream Bars
Three Years Ago: Baja Fish Tacos
Six Years Ago: Spinach Balls and Cookies and Cream Cupcakes – Take 2
Cheez It Duox
Homemade Cheez-Its have become a Beantown Baker household favorite since I first made them earlier this year. In this variation, the crackers are cheddar on one side, and chipotle on the other side of the cracker.
Ingredients:
8 oz sharp cheddar cheese, shredded
3 Tbsp butter, softened
1 Tbsp vegetable shortening
1/2 tsp salt
1 cup flour
2 Tbsp cold water
1/2 tsp ground chipotle
Course sea salt for sprinkling
Directions:
In the bowl of a stand mixer, combine cheese, butter, shortening and salt on medium-high speed. Reduce speed to medium, slowly add flour and water.
Continue mixing until dough is smooth.
Divide dough into two. Add half of the dough back to the mixer and add ground chipotle. Mix until completely combined.
Create a disc with each half of the dough and wrap in plastic. Chill for at least 30 minutes.
Preheat oven to 375 degrees. Prepare two baking sheets with silicone baking mats or parchment paper.
Roll each disc of dough out a little bit. Then place one piece of dough on top of the other and roll to 1/8" thickness.
Using a ruler as a guide, cut long 1.5" horizontal strips. Rotate ruler to slice vertically, creating 1.5"x1.5" squares. Carefully transfer individual squares to prepared baking sheet. Repeat process with remaining dough.
Using a toothpick or cake tester (I used a straw), create holes in the center of each square.
Sprinkle with course salt. Sprinkle with pepper if using.
Bake for 10-15 minutes. I removed mine at 12 minutes. The time will depend on the thickness of your squares as well as the crispness you prefer. Watch your oven closely from 10 minutes on.
Best eaten the same day. Store remainder in an airtight container.
Recipe adapted from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ve been wanting to make these for so long–might have to bust them out for the Superbowl next weekend 🙂
I made these after spotting them on Pinterest. I made them ‘just because’. They are quite tasty.
beantownbaker — January 14th, 2013 @ 3:46 pm
So glad you enjoyed them!
I made these with my 4 year old, we had so much fun and they are delicous!!!! Easy too. Loved this!!!! Thank you so much for sharing!
beantownbaker — January 18th, 2013 @ 3:34 pm
So glad you liked them!
We made these during a play date. Each kid got a piece to make their own shape. They are so cute and yummy!
beantownbaker — April 11th, 2013 @ 8:44 am
What a fun activity for the kids!
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I am planning to make these for my daughter’s birthday party in a few weeks. Can the dough be made ahead? How long do they keep after making? What is the best way to reheat them if they have been made ahead? I am planning to make a test batch, but thought you could shed some insight. Also- do you think they would be good with 1/2 wheat flour? Excited to road test ’em!
beantownbaker — July 8th, 2013 @ 9:18 am
I make pretzels and freeze them all the time. I don’t see why pretzel bites couldn’t also be frozen. Just thaw them in the fridge overnight then reheat in your oven. I haven’t tried with wheat flour, but let me know how it goes for you!
I just made these tonight and they were so delicious!! I made a batch with salt and another with cinnamon sugar! So delicious!!
beantownbaker — July 16th, 2013 @ 8:37 am
So glad you liked them! I love making cinnamon sugar pretzels.
What if I don’t have brown sugar do you acually need it or is their something else I can use?
beantownbaker — October 6th, 2013 @ 8:13 pm
If you have molasses and white sugar, you can make brown sugar.
Sadly I left my kitchenaid standing mixer in states when we moved to Germany. Can I make the dough with a hand mixer?
beantownbaker — November 3rd, 2013 @ 12:32 pm
I think you could do this with a hand mixer. Let me know how they turn out for you!
Made these for our lake-house retreat this summer and they were gone before we even set them on the table! Making them again, but I learned my lesson and will be quadrupling the batch! That’s how good they are! Thanks for the recipe!
beantownbaker — January 2nd, 2014 @ 1:35 pm
We just made these for our New Years Eve party and I wish I had quadrupled the recipe! I only doubled it and they disappears so quickly!
Made these last night for the Superbowl. It made about 160 pretzel bites. Definitely more than 6-8 servings! They tasted a little “off” last night after we made them, but now that they’ve cooled down and we reheated them, they are delicious!
We plan on freezing about half since they taste EXACTLY like those PretzelMaker ones! Thanks!
beantownbaker — February 3rd, 2014 @ 4:59 pm
Good point about the serving size! I’ve updated it because this does make quite a few pretzel bites. Glad you enjoyed them.
Just made these tonight for the first time and they are delicious! The kids and I decided to experiment so we did some with smokey monterey jack cheese stuffed inside and rolled others in cinnamon sugar after they baked. Soooo yummy! Thanks for the recipe!
beantownbaker — February 3rd, 2014 @ 5:00 pm
Oh man, cheese stuffed pretzel bites? That sounds like a great experiment! Glad you and the kids enjoyed them.
Could I use tin foil instead of parchment paper?
beantownbaker — April 16th, 2014 @ 5:57 pm
Foil should work. I’d spray it with baking spray though.
Seems like a great recipe! Could you though assume how many TBSPs are in 1 package of yeast? Thanks (:
beantownbaker — May 12th, 2014 @ 4:57 pm
An envelope of yeast usually has 2.25 tsp in it. Be sure to check the packaging to see if it’s labeled as well.
This are awesome! I’ve made pretzels and pretzel bites before but this time I tried your recipe. Really delicious. One thing that makes it go a lot quicker is instead of rolling it into snakes from chunks of dough, I roll out the dough somewhat flat, and then cut strips from it. Then I can just roll the strips up a little bit to get them round and it’s all set.
Oh, tin foil does work even if you don’t spray it, they’re just a little tricky to get off, but it’s not a problem.
Thanks for the recipe! https://scontent-b-sea.xx.fbcdn.net/hphotos-ash4/t31.0-8/p843x403/10259243_10203611442836402_762978649043400382_o.jpg
beantownbaker — May 17th, 2014 @ 6:11 pm
That’s a brilliant idea to just roll out the dough and cut it in to strips! I’ll definitely do that next time. Yours look great!
I’ve made these several times and every time they are a hit. i’m making a big batch today for an octoberfest party and just wanted to say Thank You for the recipe!
Tasty recipe!
super yummy! i halved the recipe for my family, and now i’m wishing i hadn’t! great super bowl party food.