Did you think there was only one Rice Krispies recipe out there? Those gooey marshmallow bars perhaps (to which my boys added green food coloring and forever more called Snot Bars)? Well there's a new kid on the block, Cheese Krisps, spelled with a "K" because they do, indeed, contain Rice Krispies cereal.
This is a simple recipe with cheese, butter, flour, cereal and seasonings. The dough can be prepared ahead of time and frozen until you need some nice, warm, adult-ish homemade cheese crackers with absolutely no hint of phlegm.
Pictured: Cheese Krisps, homemade cheese crackers,
straight from the oven served with a bowl of mixed nuts. Great snack food.
1/2 pound butter,
softened (2 sticks)
1 pound shredded Cheddar or Cheddar/Monterey Jack combo (5 cups)
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper, to taste
2 cups flour
2 cups Rice Krispies
Start preheating your oven to 350 degrees. If you haven't softened the butter yet, stick it in the microwave for 15 seconds.
Cream the butter and cheese together. Mix the flour, salt and cayenne together, then stir the flour mixture into the cheese mixture. You will know it is well-mixed when the cayenne is evenly dispersed. Now work the Rice Krispies in with your hands, being careful not to crush them.
Form the dough into walnut-size balls. The easiest way is to press the dough into a tablespoon-size measuring spoon, heaping it up and rounding it. Place the balls onto non-stick cookie sheets about 2 inches apart. Flatten the balls with your palm.
Bake in batches for 12 minutes, pressing the crackers flat again with a spatula, not your palm, half way through cooking. Cool slightly and serve warm.
Makes 3-1/2 to 4 dozen cheese crackers.