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
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
Reviews
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!
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.
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!!!!
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.
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.
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.
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.
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.
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.
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!!