Large crackers

Does anyone know if you can still get the large 4 square crackers, you know the ones that are about 4" square? I can't them around my neck of the woods and I am itching to have a bologna, cheese and cracker sandwich.

A surprising number of people have asked your same question. It looks like that after a quick search , they are no longer around but...You can always make your own!
Homemade Saltines

(Adapted from Gourmet, 2007)

Olive oil for brushing pan and dough
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons cold butter, cut into bits
1/2 to 2/3 cup very cold water
1 teaspoon flaky sea salt, such as Maldon, or kosher salt
Preheat oven to 375°F with racks in upper and lower thirds. Brush 2 large baking sheets generously with oil.

Toast 1 teaspoon coarsely ground black pepper in a dry small skillet (not nonstick) over medium heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool pepper.

Whisk together flour, baking powder, and 1/2 teaspoon table salt in a bowl (or pulse in a food processor). Add shortening and blend into flour mixture with a pastry blender or your fingertips (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again.

Divide dough into 2 portions and flatten each into a 3-inch square.

Roll out each square on a lightly floured surface with a lightly floured rolling pin into a 20- by 8-inch rectangle. Trim edges and sprinkle each sheet with teaspoon toasted pepper. Run rolling pin lightly over dough to embed pepper in pastry. Brush each sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon sea salt.

Cut sheets crosswise with a small sharp knife into 1-inch-wide strips (straight or wavy). Arrange strips evenly spaced in 1 layer on baking sheets and bake, switching position of sheets halfway through baking, until golden, 16 to 20 minutes total. Transfer to racks to cool.

Use the little ones and make bite size sandwiches?

Bummer outlawed them...

Boy! I haven't seen those for years. Had forgotten about them.

Even if they did still make them it would be like everything else- they would have changed the recipe so they tasted like crap.

Christie stoned wheat thins ain"t bad.

Are they called Stoned wheat thins ? We have lots here in CANADA, BC.