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posted by Amy Johnsonon November 28, 2014 (updated Feb 6, 2019) 61 comments »
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This easyCheese Crisps recipe, with Rice Krispies,makessavory cheesy bites perfect for holiday parties or tailgating.
As I was hunting down my Aunt Jill’s Cheese Straw recipe in one of my Aunt Carole’s cookbooks, I ran across this recipe for Cheese Crisps (also known as Easy Cheese Puffs)which my Aunt Carole had noted was my cousin Hal’s favorite. I couldn’t recall ever trying these Cheese Crisps, made with Rice Krispies, but knew I must have had them at some point at one of our many family gatherings, so Aunt Jill’s Cheese Straws had to wait a day to try this easy recipe out. Plus, I figured if it was a favorite of Hal’s, it was worth checking out.
Hal is my first cousin, sister to Beth, son of my Aunt Carole and Uncle Buddy. My Aunt Carole is my mother’s only sibling, and growing up my sister and I, spent many summer and holiday breaks with Beth and Hal. What was funny is that everyone always thought that my sister, Carole (named after my Aunt Carole) and Beth were sisters since they looked so much alike (dark hair, light eyes, long and lean), which left Hal and me as the obvious other set of siblings. We could totally pass as brother and sister, what with his year-round tanned looking skin, and my alabaster blinding paleness … yes we were total lookalikes. Yeah, not so much.
Anyway, I suppose we did have a lot in common back then. I was a tomboy. He was … aboy. So, we had that. If Hal felt like arm wrestling, well, I was his girl.
Although Hal and I don’t arm wrestle anymore, we did both grow up to have some things in common. For example, we both like to cook. He’s been known to make a mean batch of cookies and his pecan pies don’t last long, so when I saw that these Cheese Crispswere one of his faves I knew I could count on them to be good. And they are! They’re good AND easy too. Crunchy, cheesy, with a hint of spice, these will be snatched up and gone before you know it. Of course, you could always arm wrestle over the last one.
Rice Krispies Cheese Crisps Recipe
Rice Krispies Cheese Crisps Recipe
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
These easy cheesy bites are a great appetizer for parties.
Ingredients
- 2 sticks butter, softened
- 2 cups all-purpose flour
- 2 cups grated sharp cheddar cheese
- 2 cups puffed rice cereal (like Rice Krispies)
- 1/2 teaspoon ground red pepper
Instructions
- Preheat oven to 325-degrees F. Line baking sheets with baking parchment or silicone lined baking mat.
- Combine all ingredients.* Form into small balls, approximately 1-inch in diameter. Placed on lined baking sheets about 1-inch apart. Flatten each ball slightly with a fork that has been dipped in water.
- Bake at 325-degrees F for 12-14 minutes, or until lightly browned.
Notes
I did not use an electric mixer and found it easy to combine all ingredients by mixing with my hands (clean hands).
Did you make this recipe?
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Appetizers
originally published on November 28, 2014 (last updated Feb 6, 2019)
61 commentsLeave a comment »
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61 comments on “Rice Krispies Cheese Crisps Recipe”
Kim Gray —Reply
I used parchment paper and these took twice the suggested time to brown.
Sj Lewis —Reply
I found that Whole foods brand brown “puffed rice” cereal stays more crispy than the typical Rice Krispies.
If you want even more crispness, I split half butter and half shortening
Also, is a great taste to use half Costal cheese or parmesan cheese which are better for lactose intolerant folks.D'Meaux —
I used the brown puffed rice based on this recommendation, and they turned rather hard instead of crispy. I would not use them again.
Cheryl —
Unsalted butter if you add salt to recipe and salted if not. I use Tabasco sauce instead of cayenne pepper dry. The addition of liquid keeps the recipe from being too dry and falling apart. Also the butter should come to room temperature.
Ginid —Reply
I use a very similar recipe from my childhood – Pecan Cheese Wafers, – where I add 1 cup of chopped pecans, 1 tsp. of Worcestershire Sauce, 1/2 tsp. garlic powder and 1 tsp. kosher salt to the basic recipe. The “easy cheese puffs” you refer to in the beginning of your blog are something totally different than this recipe, unless I am misreading your quote, where sugar and eggs are used to create a very airy “puff” type of appetizer. Anyway, your recipe matches mine basically with the “2 cups” of everything. I double my batch and roll the mix into “logs” wrapped in wax paper and freeze them for the Holidays. I never seem to have enough! I think “our” recipe of “2 cups” of all the ingredients (except for the pecans) is the best and renders the best “wafer”. Happy Baking to you!
Brenda —
What’s the full recipe please for yours, I don’t see a flour amount
Betty Pritchard —Reply
Help mycookies are crumbing. Can you tell me how to correct this. I followed your recipe to the. T
Leslierenee' —
Mine were that way too…wouldn’t hold together no matter how tight I made the ball…I had to add 1/2 stick butter, melted/cooled, more. Did the trick!
Donna —Reply
This recipe was like my sister’s except she adds a little salt and baking powder. I liked these, however they do have a little more flavor with the added ingredients. Just a suggestion.
Mary Beth Dunn —Reply
I made these today following the recipe exactly, but no red pepper – I added seasoned salt, pepper, and parsley. All I could taste was flour!!! And sooo dry! I even made a ranch-horseradish sauce that did not help… I can’t imagine anyone liking these!!!
Crystal —
Use better quality cheese.
Christine Simpson —Reply
I made these a few days ago for my Christmas charcouterie board and they turned out great. The only thing I did differently was double the amount of cayenne pepper and next time, I may add a dash of garlic salt but otherwise they were yummy. One question though: Would it be alright to crumble the Rice Krispies instead of leaving them whole. I found that some of the puffs turned very hard after I baked the cookies.
Jin —Reply
I love your site Amy! This is an old family recipe that way back then did not call for the addition of Rice Krispies, pecan, etc.. Just butter, flour, cheese and cayenne pepper. It was called Cheddar Shortbread and rightly so–perfect shortbread with shredded cheese. For perfect crisps, the butter must be soft but not melted, the grated cheese must be full fat (not light) 2 full cups, firmly pressed into the measuring cup and the mixture must be made by hand–the heat if your hand really brings the dough together to form balls. I always flatten halfway with a fork, sprinkle extra cayenne on top of each cookie, and these cookies come out so short, but full of crispy cheesy bits. A match made in heaven. Aged cheddar works well, but I’ve switched it up by using Gouda, Swiss, and Dubliner with the cheddar for an even cheesier delight. Make a double batch–they are the first to disappear off the goodie trays! Happy New Year!
Leslie —Reply
I just made these and they are way too soft even after letting them cool. Had to put them back in the oven for a few more minutes. Yummy, though.
Bettye —Reply
Can I use Bisquick?
Ben Johnson —Reply
My grandpa made these in the 70s/80s with a little fluid from the pickled jalapeno jar and a few pickled jalapenos finely diced.
Linda —Reply
These are wonderful! Just a hint of hot at the end…
Cheryl —Reply
I use Tabasco sauce in my recipe. I got this recipe from my grandma over 50 years ago so I don’t know if the Tabasco was grandmas touch or in the recipe she used.
My recipe is 2 cups flour , 2 cups sharp or extra sharp cheddar, 2 sticks softened butter, 1 tsp Tabasco sauce (more according to taste) 2 cups Rice Krispies Bake in 350 oven 10 minutes longer for extra crisp. These can be flattened or rolled into balls. Flattened makes them crispier
Susan Simmons —Reply
I have made these for years and are a family favorite! I also place a pecan half on top at times!
Alicia —Reply
I made these a quarter the size ( larger than a pea, size of a kix or ball puff cereal for scale.) Did 1 stick salted one unsalted & melted both warm until they were on the verge of losing shape. Mixed all dry ingredients first and subbed for my own seasonings. 2 1/2 cups of the cheeses i wanted, as finely grated as i could get. Once I got the dough i plated on a greased baking sheet and printed every ball til they looked like fluffy coins. Really liked the result, took longer than expected, had to watch the oven.
Birdie —Reply
Can these be frozen? Before or after baking?
Amy Johnson —
I have not tried freezing these, Birdie, so I cannot say how they would turn out for sure, but I suspect that freezing them once baked would work.
Jan Jones —Reply
these were the cheese straws my mom made every Christmas, sans the Rice Krispies. they are the best I have found. thank you for sharing your recipe.
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