- ½ pound (2 sticks) butter, softened
- 8 ounces (2 cups) shredded sharp cheese
- 4 drops (or more) Tabasco sauce
- 2 cups (256g) all-purpose flour
- 2 cups Rice Krispies
Preheat the oven to 325℉.
In a large bowl mix the butter and cheese until well blended.
Add the tabasco, flour, and Rice Krispies.
Mix with your hands until all ingredients are blended.
Rolls into balls (approximately 1 inch in diameter), pressing down to flatten somewhat, and place on an un-greased cookie sheet. (Tips: You could also use a fork that has been dipped in water to flatten the balls directly on the cookie sheet. When using hands to roll, wetting them or lightly coating with oil will help prevent sticking.)
Bake for 25-30 minutes or until golden. Check a few minutes early as all ovens vary. Once cool, store the crisps in an airtight container at room temperature.
•The cheese crisps freeze well and are wonderful to serve to large and small gatherings. Reheat at 325℉ for 10 minutes.
•Note from Ann: I made these recently with great results and added a level ½ teaspoon each cayenne pepper (omitting the Tabasco) and kosher salt. Could start with ¼ cayenne for flavor without perceptible heat. Update: I tried with a cup for cup gluten-free substitute, and while the wafers seemed crumbly when I removed them from the oven, they were less so once fully cooled and the final result was good. If preparing a GF batch again, I might increase the cheese slightly to provide a hint more binding.