Whoever coined the term “snack cracker” must have had Lesley Stowe Raincoast Crisps in mind: They’re uncommonly dense and crunchy, which makes a satisfying bite — and a great vehicle for dips and cheese. They can handle a load! But they’re also packed with nuts and dried fruit, so they’re hearty as all get-out and ridiculously tasty. You don’t really need to put anything on them.

As super fans, our test kitchen set out to create a copycat Raincoast Crisp recipe that was as true to form as possible. They filled the dough with oats, slivered almonds, dates, and raisins. There’s a bunch of seeds in there, too! And it’s sweetened with honey and brown sugar. The result is a malty-sweet cracker with a nice whole-grain flavor and loads of toasty, seedy, nutty goodness. The texture is just what it should be: crispy at the edges and a little bendy and chewy in the middle.

The one big difference from Stowe’s: we bake the initial loaf in a full-size bread pan so that when you slice it into individual crackers, they’re supersized … and we’re definitely not going to be the ones to complain. After all, that only means you can put more goodies on them. They’re perfect for a snack board. Think sharp white cheddar with buttery slices of smoky prosciutto or tangy goat cheese layered with sour cherry jam.

Our tips: The dates are going to want to clump, so sprinkle them into the dough. And, after the second bake, you’ll find that the crackers are still a little soft — don’t worry, they’ll set up as they cool.

Yield: About 50 crackers