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Tidbits: Pretzelish crackers

Pretzelish crackers, cheesecakey cookies and pringley Pringles

March 17, 2010 at 7:48PM

Pretzelish crackers Just about two years ago, Keebler's Town House brand introduced FlipSides "pretzel crackers" -- said to be crafted so that one side (not one end) is a Town House (Ritz-like) cracker, and the other side is a pretzel-like cracker.

Mr. Tidbit lamented at the time that he didn't possess a cracker-slicing laser, so he could not confirm that one side was really crackerish and the other side pretzely. In fact, he thought the item, eaten as a whole, was a slightly pretzelish Town House cracker.

Now, after an unusual two-year gap, we have Ritz Munchables "pretzel crisps" -- "pretzel outside, cracker inside." Mr. Tidbit still hasn't come up with that cracker-flensing tool, so once more he is forced to describe the item eaten as a whole: It is a pretzelish cracker, but notably smaller than the FlipSides item -- and smaller than regular Ritz crackers.

The Munchables are a bit less than 11/2 inches across; regular Ritzes are closer to 2 inches. Where Mr. Tidbit found them both, FlipSides cost almost 25 percent more per ounce than Munchables.

Cheesecakey cookies Over on the Fudge Shoppe cookie side of Keebler, there are new Cheesecake Middles. Each contains a dollop of cheesecake-like frosting on a small cookie (graham or chocolate graham). In either case, the cookie is striped across the top and coated on the bottom with regular Fudge Shoppe striping fudge.

Pringley Pringles Pringles, the stackable potato crisps, already came in 11 flavors, so you might have thought new Pringles multigrain was just another flavor. It's not; it's really a slightly different Pringle -- in three flavors.

Where the first five ingredients of regular Pringles are dried potatoes, oil, rice flour, wheat starch and maltodextrin, the first five ingredients of Pringles multigrain are rice flour, oil, dried potatoes, corn flour and maltodextrin. (Among the other ingredients in multigrain Pringles are wheat bran and dried black beans.)

They are a bit browner than regular Pringles, but Mr. Tidbit found them otherwise not easy to distinguish.

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AL SICHERMAN

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about the writer

Al Sicherman

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