Skip to main content

Cocktail Crisps

 

Print
Ingredients
  1. 1 cup butter 250ml
  2. 8 oz. pkg. Imperial cheese (sharp cold pack cheddar cheese) 250g
  3. dash of salt
  4. 1/4 tsp. cayenne pepper or tabasco 1ml
  5. 1/4 tsp. Worcestershire sauce 1ml
  6. 1 1/2 cups flour 375ml
  7. 4 cups Rice Krispies
Instructions
  1. Cream butter and cheese together. Add seasonings. Beat in flour then add Rice Krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake at 350F (180C) for 15-20 minutes, until lightly browned. Makes about 4 dozen.
The Best of Bridge https://www.bestofbridge.com/

Years ago, when someone wore sneakers, it often mean that he couldn’t afford shoes. Today, if a person is wearing shoes, he probably can’t afford sneakers!

Join the discussion 34 Comments

  • Marcia says:

    can you freeze these cocktail cheese crisps?

  • Sandra says:

    Are these served warm or cold?

  • Gabrielle Hadden says:

    Just to let you know I have every one of the cookbooks, including A year of the best, slow cooker and Bravo. They are so well used that the first one(red one) is falling apart and the pages are well marked with cocoa and flour etc! Love being able to go online for recipes rather than trying to remember which book the recipe is in. Best of Bridge is my standy in all my cooking over the years, and the years are adding up since I received my first cook book!

  • Linda Ploen says:

    These are delicious but they flattened out and were way too crumbly. How do I correct this so that they stay chunky and firm? Can you half the recipe?

    • They are a very flat, tender cookie – almost shortbread-like! You could absolutely halve the recipe – and try chilling the dough before baking? it could be too that your oven is a bit on the cool side, and the dough is melting before it sets. An inexpensive oven thermometer will help you gauge whether it’s accurate! (Many aren’t!) ^JVR

  • marsha hope says:

    I love these cookies. The last time I made them they didn’t seem as good. This time I noticed though that the cheese is now in 230 gram containers rather than 250 grams, the sneaky way to sell you less for more. Not quite as cheesy but still awesome.

  • Anne says:

    What would you suggest to serve with the crisps? A spread or dip on on their own.

  • Kathleen Hayman says:

    how many days ahead can I make these and how to store them

  • Vicki Bertagnolli says:

    My friend just made these and I loved them and she directed me to come to your site for the recipe. She serves them with red pepper jelly.

  • S Hodge says:

    Just a comment on the Cocktail Crisp recipe. The original recipe lists the Imperial Cheese package as 80z, 250g. The original cheese package were 250g but that is not 8oz.
    8oz by weight is 226.796 grams.
    The current packages of Maclarens Imperial Cheese are 230 grams.
    When MacLarens correctly changed their package weight to 230 grams, many people thought they had to adjust the Cocktail Crips recipe to allow for that, which they do not as the original recipe does call for 80z and that is close to 230grams.

  • ELISABETH says:

    Can you substitute this recipe with GF Flour (Cloud 9) and GF Rice Krispies?

    • Best of Bridge Editors says:

      Hi Elisabeth, thanks for connecting with us. We have not tested this recipe using GF ingredients, however, from our experience in using GF flour and GF rice crispy cereal in our homes, we believe you will get very successful results. Happy munching.

    • Jeannette says:

      I have made these with GF flour and GF Rice Krispies and they are still delicious! A little “shorter” than the original, but well worth making if you want a GF snack!

      • Best of Bridge Editors says:

        Hi Jeanette, fantastic!!! Thanks for sharing the ingredient swap out and that you had tasty GF results with our Cocktail Crisps recipe. Good to know 🙂

  • Marion says:

    Can these cocktail crisps be made in a food processor , perhaps adding the Rice Krispies by hand at the end ?

    • Best of Bridge Editors says:

      Hi Marion, yes, you can definitely use the food processor to combine the first 5 ingredients. Glad you picked up on maintaining the texture by stirring in the cereal by hand. These are so tasty. Enjoy!

  • Nancy says:

    Has anyone tried freezing the dough and cooking as needed later?

  • Theresa Sullivan says:

    Just made them for the first time in about 15 years! They are still delicious! Coming with me to a cocktail party tomorrow (providing there are any left!). Think I will make them again and freeze the dough so it is quickly available for company! ???

  • Michelle Buchan says:

    I have made these for years. I was looking for a more consistent shape for presentation. I rolled the batch into two logs. I wrapped them in swran and refrigerated overnight. Upto weeks. I sliced with a serrated knife. I now get consistent sized crackers which I package for friends and family. I like to makr these in October so they can age. the longer the better.

  • Janice Clark says:

    Given the package of imperial cheese is no longer 250grs but 230grams a loss of about 10% find the rest of the quantities also have to be adjusted to make these crackers work.

    Wondering if you would consider republishing this recipe with revised measurements given the reduction in size of the imperial cheese?

    • Best of Bridge Editors says:

      Hi Janice, the cracker recipe should still work with the reduced Imperial Cheese package. You might want to initially be light handed with the flour, then add more as needed, as you work the dough. Flour can vary in moisture level from time to time. Enjoy!

  • Ramona Braund says:

    We’re having supply chain issues due to major flooding in the province. NO ONE had rice krispies so I substituted corn flakes and they still turned out great. I like to reheat then in the air fryer for a bit of crispness on the outside. Is there nutritional information available?

Leave a Reply