Before I quit eating wheat for health reasons, I used to make Cheese Krispies. When I tasted gluten-free Rice Krispies, I decided to make these savory, slightly spicy, cracker-like treats again. This recipe works with regular or gluten-free flour and Rice Krispies. Cheese Krispies are great as an appetizer with a glass of wine.
8 oz sharp cheddar cheese, shredded
1 cup butter, softened at room temperature
1 tsp Tabasco sauce
2 cups regular or gluten-free flour
2 cups Rice Krispies, regular or gluten-free
1/2 tsp cayenne pepper
1/2 cup chopped pecans or walnuts
Cream together cheese, butter and Tabasco. Add flour, Rice Krispies, cayenne pepper, and nuts; combine. Shape the dough into small balls, place them on a greased cookie sheet and flatten them slightly with a fork.
Bake in a 350 degree oven for about 20 minutes. Watch carefully that they do not burn.