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Who here has heard of Rice Krispies Cheesy Crisps before? Did your Mom make them in the 1970’s or 80’s? Were they an afternoon snack or school lunch treat? I have no idea what these were until I came across them in my Mom’s recipe collection. She didn’t make them for us, nor do I ever remember eating these in my entire life. They seem like something that would have been just RAMPANT at Tupperware parties, which might be where she got the recipe from, a friend that had made them and written out the recipe on a card for her.
I had to Google them and low and behold, they are a THING. The thing is, I didn’t find a recipe like this one, however, until I specifically looked for something.
That something would be MacLaren’s Imperial Cheese.
This is a Canadian cheese and is THE SECRET to how these cheese crisps are ten times better than any made with shredded cheese. A lot of the reviews I read said that the shredded cheese made these too greasy which makes sense.
These were not greasy at all.
These were CHEESE CRACK.
Watch the video and see how these Rice Krispies cheese crisps just SNAP at the end.
Rice Krispies Cheese Crisps
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Total Time
- 30 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 24
- Calories
- 144
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter
- 1/2 pound Imperial Cheese sharp, in red tub
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 4 cups Rice Krispies
Instructions
- Leave butter and cheese together to become soft ( overnight is best)
- Beat together until creams, then mix in flour.
- Mix in Rice Krispies by hand.
- Rolls into small balls and press down with a fork onto un-greased cookie sheet.
- Bake at 375 for 8-10 minutes, watching carefully so that they don’t burn.
Recipe Video
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Maxine Kehler says
I make these every year for Christmas gatherings. I add 1/4-1/2 tsp cayenne to mine. Or a teaspoon if sriracha before I add the flour and Rice Krispies. It makes a huge difference to the flavour profile. Not hot but, yummmy.
Iain says
An engineer made this – a dangerous thing to do because we follow recipes and procedures to the T. Fortunately, we are used to conversions in units and volumes. They tasted very good, however, the texture was a little too loose and crumbly and not tinnable. I would have preferred them to be firmer. Not sure what went wrong, or if the artistry in baking was missing. Fun to make a breakfast cereal biscuit (UK version) though.
Colleen says
Has anybody added dill to this recipe?
Chris says
Has anyone tried using a GF flour like rice?
Bev Aitken says
I have used Bob’s Redmill flour and had great success.
Jane Ford says
Just made these. I used salted butter so did not add salt. It was a hot and humid day here. When I added the Rice Krispies (Kellogg brand) I thought the butter-cheese-flour (done in the food processor) seemed soft and I added about 3/4 c more of Rice Krispies. Absolutely delicious and got 60 crisps ranging from 2-3 inches. Thanks for this great recipe.
Maureen Ann Scott says
Double-bake them! The next day I put them back in the oven while it was warming to 300F. After it got to 300F I turned it off & left them in for 10 minutes. Took them out, let them cool & they were soooo crispy and delicious!
Holly says
Mom used to make these all the time. Kept them in the freezer and warmed them up before serving. So Yum! Never used Imperial Cheese, only grated cheddar, grated from a block, not the pre-shredded stuff in the bags. And definitely the cayenne but no too sure about the Worcestershire. Anyway glad to have this recipe back as I misplaced.
Congrats for caring, for supporting the food bank.
MJ dunlop says
I made these and they tasted floury. I add a touch of cayenne as someone suggested. I would not waste my cheese to make these again. Disappointed.
Carol says
I add cayenne pepper and a good sized dash of Worcestershire sauce. They’ve never tasted floury and I get rave reviews. The original version has the cayenne and Worcestershire.
Corinne says
These were very tasty and well received!!
Jenny Jones says
Why would you use lbs in your recipe when the cheese comes in 230 grams containers, which probably used to be 250 grams. You are not in the US? Dumb.
Bonni Ramsey says
Apparently, you were having a bad day when you wrote this not very nice comment. Hopefully, you are not like this all the time. I’m from the US (Texas to be exact) and I would not write something as hateful as your comment.
There’s a saying, if you have nothing nice to say don’t say anything at all!!
Have a lovely day! 🙂
Kim Godwin says
My recipe include 1/4 teaspoon of cayenne pepper and a dash of worchestershire sauce. Makes them even better!
Carol G says
Someone I know mentioned that shredded cheddar makes the cookies greasy. Our store has nacho cheese in a tub. Could that be used ?
Judy says
Add 1 tsp Tabasco and 1/2 tsp Cayenne Pepper and you will never look back!
My mother in law made them zippy!
Laurie says
Have been looking for this recipe for a few years and intend trying it out this holiday season. Thanks so much!!
Sue says
There are variations for this amazing cracker: 1/4 tsp cayenne pepper and 1/4 tsp worcestershire sauce, only a dash of salt. I use the whole tub of cheese.
Louise says
I am making these tomorrow. As I’m a bit of a perfectionist, can the dough be rolled out and cut with a cookie cutter?
Holly says
Wondering if one uses sharp/old cheddar, how much does one use? 2, 3, 4 cups shredded or more?
My mom used to make these all the time – they were to die for. Thanks so much.
Alaina says
I followed the recipe exactly and the rice krispies ended up SUPER chewy, the taste was good but the texture was really unpleasant. I’m just wondering if anyone has any idea where I might have gone wrong because I’ve had these before and I know they aren’t supposed to be chewy!
Judy says
I think it may be a case of overworking the dough.
BillDee says
In the South the recipe always includes a good dash of chili pepper!
Earlyne says
I’ve made these delicious cookies/crackers before and love them. The imperial cheese gives them a really delicious bite. Yum! I’m making them for friends this weekend & thinking of serving them with a tangy spread like Jalapeño OR perhaps a ‘not so sweet’ spread. Mmmgood Can’t wait.
Read your recipes everyday, so addictive. Love ‘em!
Karlynn says
That’s great to hear! Thanks is for letting me know! I’m glad you love the website!
Bobbie says
All purpose flour?
Elaine says
I made this recipe, and they were delicious. I saved half of the uncooked mixture in a covered bowl in the fridge for almost a week before baking the second batch. They turned out every bit as good as the first batch. I will be making these for several more pre-Christmas get togethers this year. I’ve had three friends ask for the recipe, already. Thank you.
Judi Anderson says
Hi Heather: just finished making these delectable treats for a party that I am having in a week. Just wondering if I should freeze or keep in the fridge. Does refrigeration affect there crispiness? Thanks for sharing. Judi
Judy says
This is an old family recipe and Christmas treat. I make at least 4 double batches! I make so many that I have substituted grated old cheddar cheese which works. Also, because it’s Christmas I always throw in a glug of brandy, play around with amounts but it will be worth experimenting. This recipe is forgiving, just make sure not to overwork or over bake! My family wouldn’t be without them. And yes, a good dash of cayenne adds the zing.
Lori says
I have a box of Christmas colored Rice Krispies in the freezer. They will look interesting! Lol
Donna says
When do you add the salt? Thanks ?
Mary Vincent says
Would it be possible to make these gluten free by using oat flour?
Erica says
Ooh I used to make these all the time, but now I live in China and can’t get Imperial Cheese 🙁 I have made them with grated cheddar and they are still delicious, but not quite the same.
Janet says
Would like to try this. What can be substituted for the Imperial cheese here in the US? Thanks!
Heather sal says
The kitchen magpie cheese biscuits with rice krispies
I made these but they did not turn crispy. It would have helped if you had given a size or said makes dash number of cookies
Carroll Fox says
My grandmother and my mom have made these all my life!! We call them Cheese Dollars and they are great and even better with a cold beer!!! 🙂
Julie Buck says
Hi – this looks amazing, but I’m wondering if other cold pack cheeses might work, too? Living in Seattle, I can’t get MacLaren’s and I don’t really want to pay for expedited shipping from the MacLaren’s website… but I can get other sharp cheddar cold pack cheese. Can you please show (or list) the ingredients part of the package?
Heather says
I believe your cold pack cheese would work. McLarens is a rather soft, kind of crumbly when it’s cold. Very sharp cheddar flavour, and creamy when at room temp. You can use a sharp cheddar, I have done this by grating it when firm and letting it get to room temperature before using . They turned out well, so worth a try
BJ Harmon says
Would also like to know what you could substitute for the cheese? Not available in Colorado!
Judy says
What can you substitute for Imperial cheese? Looks like it is available only in Canada. Thanks!