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Cheese Crispies

For years I’ve taken these crispy, crunchy snacks to work. They get high marks from everybody in the teachers lounge. —Eileen Ball, Cornelius, North Carolina
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1 cup unsalted butter, softened
  • 2-1/2 cups 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

Directions

  • 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.
  • Divide dough in half; shape each into a 7-in.-long roll. Wrap and refrigerate 1 hour or overnight.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. 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 an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.
Nutrition Facts
1 cracker: 73 calories, 5g fat (3g saturated fat), 15mg cholesterol, 73mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Virginia
    Jan 1, 2021

    This recipe was absolutely tasteless! The dough did not hold together well, even though it was chilled for several hours. I made the crackers with and without the pecans, and neither way had any taste to it. Such a disappointment!

  • Michael
    Dec 18, 2020

    I tried a half-recipe, and the results were terrific, as verified by my wife and her mother. I don't normally stock unsalted butter, so I used my usual salted butter and reduced the additional salt. Next batch, I'll leave out the additional salt, altogether, since I'm using salted butter. I mixed the ingredients as specified in the original recipe, but after rolling the log, I wrapped and rolled it in plastic wrap, before refrigerating. The next morning, I sliced the log, still wrapped, and only removed the wrapping plastic after slicing. The wrapping seemed to resolve the crumbling mentioned by other reviewers. It's a little extra work, but the technique works well for me. My results looked just like the picture for the ToH recipe. The recipe works for me, my reviewers raved, and I enjoyed making it. Five stars from me.

  • shefferly
    Dec 15, 2020

    My husband and I love these!!! In fact I would add 3/4 teaspoon of Cayenne pepper .... Love the little kick it gives them. Also love that they are not sweet!!!!

  • Betsy
    Dec 13, 2020

    Not good at all....same problems as other reviewers...fall apart, bad flour taste, kept cooking longer to get a "crisp". Will crumble up and use on top of soup or chili I guess.

  • 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!!