Cheddar Crackers (Made With Rice Krispies)
Part crunchy cracker, part cheesy biscuit, part savory cookie: However you describe these cheddar crackers made with Rice Krispies, you’ll love eating them on their own, on a charcuterie platter or alongside a warm bowl of soup.
Who knew that plain old Rice Krispies could transform into the ultimate savory cheesy cracker?
These cheddar crackers made with Rice Krispies are a retro gem – buttery, sharp cheddar-loaded, with an irresistible airy crunch from the cereal.
These are great for:
- Game day
- Holiday grazing boards
- Potlucks
- Anytime you need a cheap, addictive homemade treat!
These little gems have been popping up in Southern church cookbooks and family recipe boxes since the 70s (or earlier!), and for good reason. With just a handful of pantry staples, you get dozens of golden, crunchy crackers that disappear faster than you can bake the next batch. The Rice Krispies add that signature snap without any extra work – no rolling dough or fancy equipment needed.
They’re not greasy like some baked cheese snacks, hold up great in a gift tin. Budget-friendly too. Sharp cheddar and basic ingredients keep the cost low.
Fixing The Flavor Problem: Cheesy, Garlicky, Heat-Packed Cheddar Crackers
If you’ve tried similar Rice Krispies cheese cracker recipes and thought, “Meh, not enough flavor,” this version fixes that completely.
I will have NONE OF THAT (a flavorless recipe).
These cheddar cracker cookies are cheesy and crunchy – and also loaded with flavor from the addition of:
- Plenty of garlic powder
- Hot sauce
- Red pepper flakes
- Cayenne pepper
- Nutty, wholesome einkorn flour (not totally necessary – you can use APF – but einkorn flour adds more flavor!)
- Salt
So if you’ve made a similar recipe before and didn’t like the flavor… try these!
Pro Tips for Perfect Cheddar Crackers
- Grate your own cheese: pre-shredded has anti-caking agents that can make them greasy or less flavorful.
- Don’t overmix the Rice Krispies; fold gently to keep the snap, crackle, pop!
- Make ahead: Freeze unbaked balls on a tray, then bag them. Bake from frozen, adding 2-3 minutes
- These taste best fresh and hot – or reheated for a few seconds in the microwave
Check out these similar recipes (but without the Rice Krispies):
Serving Suggestions
- Straight up snacking (if not fresh, heat in microwave for a couple of seconds)
- On a charcuterie board or appetizer platter
- With dips and spreads
- Creamy dips: Ranch, spinach-artichoke, hummus, or guacamole to cool the spice.
- Sweet-heat contrast: Hot pepper jelly, peach salsa, chili garlic hot honey or mango chutney – the sweetness complements the garlic and heat.
- Make thumbprint versions (press an indent before baking) and fill with pepper jelly upon baking
- As a Sidekick to Soups and Salads
- Crumble over tomato soup, chili, or creamy broccoli for extra crunch.
- Serve alongside a fresh green salad or as a crispy topping for casseroles.
- At a tailgating/game day gathering
- Turned into bite-sized apps
- Top with smoked salmon and a dollop of cream cheese.
- Add a slice of jalapeño or candied bacon for extra kick.
- Sweet twist: A bit of fig jam or honey-drizzled goat cheese
FAQs: Your Cheesy Rice Krispies Crackers Questions Answered
A: Can I use pre-shredded cheese?
A: Yes, but I recommend shredding your own cheese. Freshly grated melts better and avoids greasiness from the coatings in bagged cheese.
Q: Why are mine greasy?
A: Likely from pre-shredded cheese or over-soft butter. Drain on paper towels after baking, or reduce butter slightly next time.
Q: How do I make them spicier/milder?
A: Adjust cayenne, hot sauce, and red pepper flakes. Start low if kids are eating. For no spice, omit entirely.
Q: Can I make these gluten-free?
A: Yes! Use gluten-free all-purpose flour blend and gluten-free puffed rice cereal.
Q: Do they spread a lot?
A: Not much if chilled. Flatten them slightly with a fork before baking for even crispiness.
Q: How long do they stay crispy?
A: Up to a week in an airtight container. Re-crisp in a 300°F oven for 5 minutes if needed.
Q: Can I freeze them?
A: Absolutely! Freeze baked crackers (up to 2 months) or unbaked dough balls. Reheat baked ones briefly to restore crunch.
Q: What if I don’t have Rice Krispies?
A: Generic puffed rice works fine. It’s the same thing, cheaper too!
Cheddar Crackers With Rice Krispies
Ingredients
- 1 cup softened butter
- 2 cups shredded sharp cheddar cheese
- 2 cups flour (I used all-purpose einkorn flour; regular all-purpose flour will work)
- 2 teaspoons garlic powder
- 2 teaspoons hot sauce
- 1 teaspoon cayenne pepper
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- 2 cups Rice Krispies
Instructions
- Preheat oven to 325F. In a large mixing bowl, combine butter, shredded cheese, flour, garlic powder, cayenne pepper, hot sauce, red pepper flakes, and salt. Mix until a dough comes together.
- Fold in Rice Krispies. Take a heaping teaspoon of dough and shape into a ball. Place on baking sheet and press each dough ball with a fork to flatten slightly.
- Bake for 12 to 14 minutes until lightly golden brown.
Notes
Recipe adapted from She Wears Many Hats