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Who here has heard ofRice 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 notgreasy 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
Rice Krispies Cheese Crisps– crispy little cheese cookies that are perfect with wine for parties and school lunches!
4.95 from 80 votes
- 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
Calories: 144kcal, Carbohydrates: 12g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 235mg, Potassium: 16mg, Vitamin A: 545IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 1.9mg
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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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Cynthia Castle says
ReplyI am from GA we have been making these since the 50’ we made these using extra sharp cheese .
mariah rose windsor says
Replyhey mom mary ann ewigmen can i make this cheese crisps with you love mariah rose windsor about cooking with you next week ok
Lynn says
ReplyMake these frequently. I “smuggle” a couple of tubs of Imperial Cheese from British Columbia to Arizona when I come for the winter and the crackers are always a hit at happy hour with my American friends. I do add some cayenne. The other thing I do is put the rice crispies in a plastic bag and roll them slightly before mixing them in. It breaks some of the cereal into smaller pieces and, to me, makes the crackers a bit crisper. Don’t roll too much, though. There is cold-pack cheddar cheese available in the US and I’m going to buy some and see if it works as a substitute for the Imperial Cheese. I’ll let you know how it goes.
Luann says
ReplyI don’t have the ‘tub of cheese’ here today, but wondering IF I could used finely grated sharp cheddar (8 oz) mixed in with the butter as a substitute?
Lynda says
ReplyWhere can I buy this particular cheese? Which supermarkets?
Elizabeth says
ReplyThey have a sharp cheese spread in a tub at Aldis that’s quite similar I’m sure it would work .
Mae says
ReplyI get it at Save On Foods.
I also add 1/4 tsp Tobasco sauce and 1/4 tsp Worcestershire sauce.
Janet Paul says
ReplyOk so I am in New Orleans and this Imperial cheese is non existent here….what should I use as a sub? thanks, Janet
Brae says
ReplyUsed to make these a lot adding cayenne … they were called Firehouse Cookies.
I would flatten them with my thumb and in the thumbprint would add a shrimp dip when they were cooled. Really delicious!
Diana Colleran says
ReplyThese are always a hit- been making them for 60 years. Don’t let on how easy they are! Imperial Cheese is uniquely Canadian but the best for this recipe.
kj says
ReplyThis was originally a Best of Bridge recipe. They are a fabulous, savory bite.
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