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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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