I Paid: $3.55 for six 1-ounce cracker sandwiches (prices may vary by region)
Which, of course, is exactly what you get. It was difficult to count how many ingredients were in either of the two varieties I sampled, because the ingredients break down into sublists and even parenthetical asides within those sublists. But I took a crack at it with the Garlic Herb variety and came up with a count of 30. At any rate, an estimate of 25 to 40 seems about right. And while the ingredients include some benevolent-sounding things such as unbleached enriched flour (ingredient number 1!) and whole-grain wheat flour, you also get palm and/or high-oleic canola and/or soybean oil, partially hydrogenated cottonseed and/or soybean oil, high-fructose corn syrup, and resistant corn maltodextrin.
Actually, I don’t know if resistant corn maltodextrin is all that bad. It just seems like an ingredient with a fun, Paul Bunyan–esque tale behind it. Resistant to what? How far from the corn on the cob is this stuff? Oh, here we go. It looks like it has a lower glycemic index than typical corn maltodextrin and is therefore better for diabetics. And apparently maltodextrin in general—which is also in Crackerfuls—is a fairly inexpensive thickener used as filler in processed foods.
In defense of the product, it offers 5 grams of whole grain per serving, and 3 grams of fiber. Moreover, Crackerfuls don’t taste too bad. The salt level is nice and balanced. The sweetish, malty, whole-wheat flavor is also pleasant: present without being terribly aggressive. The Garlic Herb variety has a bit of actual garlic burn to it and a solid onion aftertaste, while the Classic Cheddar has a blander filling that’s a bit more like edible caulking.
If you’re in need of processed-cheese-based cracker sandwiches, this is the way to go. Alternatively: Visit a nice cheesemonger, buy some aged Gouda or alpine-style pasture-grazed cheese that you slice yourself, and serve it on the cracker of your choice. It’s a free country.