Cheese Crispies

Reviews

• nbagnall
  
  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
  
  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
  
  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
  
  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
  
  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
  
  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
  
  Dec 17, 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
  
  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
  
  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
  
  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.