Top Pick Of The Week

July 10, 2012


Cinnamon Crisps are an ultra light but very flavorful cookie dessert or snack. Above, fresh berries with peanut butter or jelly. All photography courtesy 34°.

WHAT IT IS: Ultra thin cookie crisps.
WHY IT’S DIFFERENT: The cookies are ultra-thin yet very flavorful.
WHY WE LOVE IT: An easy summer dessert, flexible to numerous “recipes.”
WHERE TO BUY IT: Retailers nationwide (store locator or




34 Degrees Cookies: An Easy, Light Dessert Or Snack

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In the summer heat, you reach for lighter foods. For snacks and desserts, there’s nothing lighter than 34° Crisps, ultra-thin cookies in Caramel, Chocolate, Cinnamon and Graham.

Thirty-four degrees is the latitude of Sydney, Australia, the city where 34° company founder Craig Lieberman went to grad school and discovered his passion for food and wine.

Among the beguiling foods of Australia were ultra-thin crispbread crackers. In 2003, the American launched his company, 34°, in Colorado, with a line of savory crisps for cheese, canapés and related uses.

Round with a circular pattern, they were a hit in specialty food circles.

The sweet line has just debuted, and we like it even more than the savory crisps. They’re so thin that seven cookies contain just 50 or 60 calories, depending on the flavor. Those calories buy you just one small regular cookie.

They may be thin, but are rich in flavor. You can serve them:

  • Plain, with a beverage
  • As a nibble with sweet cocktails
  • Topped with goat cheese or Brie and a bit
    of fruit
  • As a dipper for chocolate fondue
  • With a cheesecake spread
  • As a cheesecake crust (recipe below)
  • As a base for s’mores
  • As a base for mini ice cream sandwiches
  • With Nutella or other chocolate spread
  • With jelly and/or nut butter
  • With whipped cream and chocolate chips
  • With mascarpone and a fresh berry


See the No Bake Cheesecake recipe below. There‘s also a chocolate cheesecake version.

You can use the filling as a spread on any of the 34° Crisps flavors—Caramel, Chocolate, Cinnamon and Graham—without making the cookie crisp crust.

See more delicious recipe ideas in the photos below.


— Karen Hochman

Get Cooking!

Taste Of Home Cookies   Martha Stewart's Cookies   Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

Taste of Home: Cookies: 620 Irresistible Delights, by Taste Of Home Magazine. It’s hard to imagine how long it will take to try all 620 recipes, but this book gives you your money’s worth. More information.


Martha Stewart's Cookies: The Very Best Treats to Bake and to Share, by Martha Stewart Living Magazine. Some 175 recipes and variations will have you baking a different cookie each week for years. More information.


Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, by Alice Medrich. Recipes from the great California baker, credited with chocolate truffles in the U.S. 2010 IACP Baking Book of the Year. More information.


This is Page 1 of a one-page review. Click on the black links to visit other articles:


No-Bake Cheesecake Recipe

There’s no need to turn on the oven to create this cheesecake: All you need is 20 minutes plus a few hours of chilling time in the fridge. Makes 6 to 8 servings.

Ingredients: Filling

  • 1 brick (8 ounces) cream cheese, room temperature
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream

Ingredients: Crust

  • 1-1/2 cups Graham Crisps crumbs, plus
    additional for optional topping
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted


  1. In a large bowl, combine the the crumbs, sugar and melted butter and press onto the bottom and one inch up the side of a greased tart pan or spring form (8-9 inches). Cover with plastic wrap and chill in the refrigerator.
  2. With an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.
  3. In a separate bowl, beat the whipping cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture. Add the filling to the graham cracker crust; with a spatula, smooth the top.
  4. Replace plastic wrap and return the pan to the refrigerator. Allow to chill for several hours.


Cheesecake With Graham Crisp Crust

Make this in just 20 minutes plus a few hours of chilling time.

Chocolate Cheesecake Variation

  • Melt 1/2 cups chocolate chips in microwave-safe bowl at 50% (medium) for one minute and stir; melt for additional 15 second increments until chips are melted when stirred.
  • Allow to cool. Blend into cream cheese mixture (Step 2, above).


More Recipe Inspiration


Caramel Crisps with jam and macadamia butter.   Graham Crisp s’mores.
Cinnamon Crisps with Brie and apples.   Chocolate Crisps with bananas and peanut butter.
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