Cheese Crispies Recipe
Cheese Crispies Recipe photo by Taste of Home
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Cheese Crispies Recipe

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For years I’ve taken these crispy, crunchy snacks to work. They get high marks from everybody in the teachers lounge. —Eileen Ball, Cornelius, NC
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch
MAKES: 54 servings


  • 1 cup unsalted butter, softened
  • 2-1/2 cups (10 ounces) shredded extra-sharp cheddar cheese
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2-1/2 cups Rice Krispies
  • Pecan halves, optional

Nutritional Facts

1 cracker (calculated without pecans): 73 calories, 5g fat (3g saturated fat), 15mg cholesterol, 73mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.


  1. Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough.
  2. Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic wrap; refrigerate 1 hour or overnight.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. If desired, top each slice with a pecan half. Bake 14-16 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
    To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze wrapped logs in a resealable plastic freezer bag. To use, unwrap frozen logs and cut into slices. Bake as directed.
    Yield: about 4-1/2 dozen.
Originally published as Cheese Crispies in Taste of Home December 2015, p48

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nbagnall User ID: 1073875 251937
Reviewed Jul. 27, 2016

"I think I've got this recipe figured out. Mine fell apart after cooling, they never really browned on the edges despite leaving them in 5 extra minutes. I tried again with a small batch and increased oven to 375 and made sure the cracker dough was no bigger than 2 l/2" in diameter. These actually turned out but what a pain! Taste was good."

mlstover User ID: 3623104 247935
Reviewed May. 7, 2016

"The flavor is okay although a little flour-y tasting. I felt that the Rice Krispies hardened during baking and were rather chewy/tough. My main complaint with these crackers is how crumbly they are. The dough crumbled when I sliced them although I found that freezing the dough helps a lot; however, they still crumbled when I removed them from the cookie sheet. I won't make these again."

destinyworks User ID: 2382809 243259
Reviewed Feb. 5, 2016

"We had no problems with dough or cooking following the recipe exactly, but the taste of the finished product was not good at all. Not particularly cheesy - more a "flour and krispies" taste. Definitely wasn't for us."

veggiemama User ID: 4640590 240983
Reviewed Jan. 3, 2016

"I'm perplexed by the Ravens reviews. I always seem to agree with users' reviews on here, but not this time. I followed the recipe exactly but there are not at all tasty. My husband doesn't like them either which is really unusual."

NancyHanks User ID: 250004 240375
Reviewed Dec. 27, 2015

"Unique and Delicious! I made half a recipe and was worried about them being too crumbly, but I managed to roll them in a log and they held together when I sliced and baked them the next day. The Rice Krispies add a great crispy crunch."

darlajean_101 User ID: 8675655 240228
Reviewed Dec. 25, 2015

"Firstly, for ghenne: 2 1/2 cups is a volume measurement & weighs 10oz. Secondly, I made half a batch & thought I'd forgotten an ingredient - I baked them & they were puddles - they did not come off the pan in one piece - any suggestions??? did I also use too much cheese / did I cut them too thin? however to save what I baked I crumbled them all up & will use for a topping on a salad or a casserole, similar to a tasty panko!! Would appreciate any hints & suggestions!! The flavor is wonderful!!"

annrms User ID: 2649709 239613
Reviewed Dec. 17, 2015 Edited Dec. 23, 2015

"I cut and baked one of the "logs". I made three logs; one log made one full cookie sheet. FYI I put the dough on non-stick foil. I used a 10 ounce block of cheese which shredded down to 2.5 cups. I had to bake them an additional 2 minutes. Excellent recipe. They had a very light but firm consistency and the cheesy taste was very pleasing along with the crunch from the krispies. Definitely a keeper. I did not use pecans. A friend made them and stirred in some ground up Craisins and said they were great. Will try that version, too. Thanks for submitting an oldie but excellent recipe. Edited: Did try the Craisins in my next batch...ground up (minced) about a cup and mixed them in. I also used clean hands to mix this time...much easier. Both versions are delicious. I brought them to a party, and my plate was the first emptied!!!!"

ejshellabarger User ID: 3870843 239271
Reviewed Dec. 12, 2015

"I attempted these with 2 1/2 cups of cheese (not 10 ounces). They turned out so crumbly that I was unable to cut the logs into slices as the dough fell apart. I formed the dough crumbs into flat circles but they were still pretty crumbly after baking. The flavor was fantastic and I loved the zip of the cayenne. The amount of cheese in the recipe needs to be clarified."

ghenne User ID: 915261 239021
Reviewed Dec. 8, 2015

"I haven't made these yet, but I have a question, the recipe says 2 1/2 cups of cheddar and then 10 ounces.......2 1/2 cups would be 20 ounces not 10???"

LindaS_WI User ID: 7202558 237220
Reviewed Nov. 12, 2015

"I tried these for a dinner party a few weeks ago and everyone raved about them. I just finished making a number of rolls and have them in the freezer ready to go for the holidays."

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