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
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!!
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!!!!
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.
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???
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.